Makes 6 servings
Ideal slow cooker size: 3-4 quart
1/2 lb dried white beans (about 1 cup)
1 head garlic, peeled
1 bay leaf
6 1/2 cups water
1 tsp dried ground sage
3 tsp chicken bouillon granules or 1 1/2 tsp shirley j bouillon (or vegetable bouillon if you want it vegetarian)
1 tsp salt
1/2 tsp pepper
1 (5 oz) can evaporated milk, warmed
1 (14.5 oz) can petite diced tomatoes, plus juice
2 Tbsp Italian parsley, finely diced
1. Soak the beans in plenty of water overnight if you remember. If not, use the quick soak method. Drain the beans and add them to the slow cooker.
2. Add in peeled garlic cloves, bay leaf, sage and water.
3. Cover and cook on LOW for 6-8 hours or on HIGH for about 3-4 hours (however long it takes to get the beans nice and soft).
4. Remove lid and add in the bouillon, salt and pepper.
5. If you have an immersion blender, puree. If not, add soup to a regular blender and puree. Add back into the crock pot.
6. Stir in the evaporated milk, tomatoes and parsley. If needed, thicken with cornstarch. Let cook for another 15 minutes on HIGH. Add any additional salt and pepper to taste that you may desire. Serve with croutons or crusty bread.
Recipe inspired by Skinny Taste
This soup looks so creamy and yummy.
And it is creamy. Every time I tried it I kept thinking this doesn’t taste as good as it looks. Probably because it is pureed beans instead of flour/butter base 🙂
It did taste good but just a different/healthy kind of good. Also, I felt like it would be a good idea to reserve some of the beans instead of pureeing all of them. That way you could have a little more texture in the soup.