Dust off your slow cooker! This hearty bean soup will deliver plenty of meat-free nourishment for the whole family. Top with hazelnuts for a crunchy finish.

Source: Better Homes and Gardens

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Credit: Brie Passano

Recipe Summary

slow-cook:
6 hrs
total:
6 hrs 15 mins
prep:
15 mins
Servings:
4
Yield:
7 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Line a 4- to 5-qt. slow cooker with a disposable slow cooker liner. In prepared cooker combine broth, beans, cauliflower, 1 cup of the cherry tomatoes, and the next five ingredients (through pepper).

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  • Cover and cook on low 6 to 7 hours or high 3 to 3 1/2 hours. Cut remaining 1 cup cherry tomatoes in half. Stir halved tomatoes and vinegar into soup. Top servings with hazelnuts and basil.

Nutrition Facts

276 calories; fat 10g; saturated fat 1g; carbohydrates 45g; mono fat 7g; poly fat 1g; insoluble fiber 15g; sugars 8g; protein 17g; vitamin a 1081.9IU; vitamin c 44.4mg; thiamin 0.3mg; riboflavin 0.2mg; niacin equivalents 1.1mg; vitamin b6 0.4mg; folate 71.9mcg; sodium 752mg; potassium 913mg; calcium 122mg; iron 4.1mg.
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