Vegetarian

Slowcooker Bean and Rice soup is for Soup.

Slowcooker Bean and Rice soup takes several minutes to prepare.

Slowcooker Bean and Rice soup takes several minutes to cook.

Slowcooker Bean and Rice soup makes 24 servings.

The ingredients for Slowcooker Bean and Rice soup are:

1 cup dried multibean mix or Great Northern beans, picked over and rinsed
6 cups water
1 (14-ounce) can whole tomatoes, with juice
3 cloves garlic, smashed
2 ribs celery, chopped
2 medium carrots, chopped
1/2 medium onion, chopped
1/2 cup brown rice (or pearl barley)
1 bay leaf
1 1/2 tablespoons kosher salt, plus additional for seasoning
2 teaspoons dried Italian herb blend
Freshly ground black pepper
1/2 ounce dried porcini mushrooms, optional (not in calorie count)
3 cups cleaned baby spinach leaves (about 3 ounces)
1 tablespoon balsamic vinegar

Here is how you make Slowcooker Bean and Rice soup:

Combine everything but spinach and vinegar in crockpot and cook on low for 8hrs. Add spinach and vinegar and cook for 5min on high, until spinach is wilted. You can top with a little Parmesan if you'd like.Serving Size: makes approximately 24 1-cup servingsNumber of Servings: 24Recipe submitted by SparkPeople user 4BOYZ4ME.

The nutritional information for Slowcooker Bean and Rice soup is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 80.9

• Total Fat: 0.3 g
• Cholesterol: 0.0 mg
• Sodium: 754.5 mg
• Total Carbs: 15.2 g
• Dietary Fiber: 4.2 g
• Protein: 4.7 g