Appetizers / Soups / Salads

Slow Cooker Bean Soup with Greens and Chorizo is for Lunch.

Slow Cooker Bean Soup with Greens and Chorizo takes 20 minutes to prepare.

Slow Cooker Bean Soup with Greens and Chorizo takes 240 minutes to cook.

Slow Cooker Bean Soup with Greens and Chorizo makes 18 servings.

The ingredients for Slow Cooker Bean Soup with Greens and Chorizo are:

2 cans (15-oz) Pinto beans
2 cans (15-oz) Cannellini beans
2 T extra virgin olive oil
1 large onion*, chopped
4 cloves garlic*, minced
2 t dried Italian seasoning
4 cups chopped kale*
4 cups chopped turnip greens*
1 can (14.5 oz) whole tomatoes in juice, broken up
4 cups homemade chicken stock*
1/2 tsp rubbed sage (use 2 T fresh leaves if you have them)
1 lb fresh chorizo*

Here is how you make Slow Cooker Bean Soup with Greens and Chorizo:

Puree 1 can of pinto beans and 1 can of cannellini beans in a food processor; set aside.Heat EVOO in a large skillet over medium-high heat. Reduce heat and add onions, cook until translucent, about 4 minutes. Add garlic and Italian seasoning; cook, about 1-2 minutes, until fragrant. Be careful not to brown the onions. Place onions in bottom of prepared slow cooker.Wash, dry and finely chop the greens. Add the greens, tomatoes, stock and sage to slow cooker; mix well. Cook on HIGH for 4 hours. In the meantime, cook chorizo. Remove from pan and cool about 5 minutes. Cut chorizo in half longway and then into 1/4 inch slices. Add to soup and allow to cook for 1 more hour on HIGH to meld flavors.Makes about 18 1-cup servings (or 36 1/2-cup servings for those of us who have had bariatric surgery).Serving Size: 18 1-cup servingsNumber of Servings: 18Recipe submitted by SparkPeople user EMPIERCE.

The nutritional information for Slow Cooker Bean Soup with Greens and Chorizo is:

• Servings Per Recipe: 18
• Amount Per Serving
• Calories: 287.7

• Total Fat: 12.4 g
• Cholesterol: 23.8 mg
• Sodium: 494.5 mg
• Total Carbs: 29.3 g
• Dietary Fiber: 7.4 g
• Protein: 15.8 g