Slow Cooker White Bean Soup (WW 6pts)

Last week that stupid cold was still hanging on to me so I put this Slow Cooker White Bean Soup from Emily Bites into the crockpot.  Made it the night I was leading my woman's group.  Little would I know that I would be rear-ended that night and stand in the cold for 1 1/2 hours to have the turd take off and have no insurance. UGH so when I got home to find this soup done it was a double blessing!

INGREDIENTS:

• 8 slices center cut bacon, cooked and crumbled
• 3 (15 oz) cans of Great Northern beans, drained and rinsed
• 4 medium carrots, diced
• 4 stalks celery, diced
• 1 medium onion, diced
• 3 garlic cloves, minced
• 3 cups reduced sodium fat free chicken broth (or vegetable broth)
• 1 bay leaf
• 1 tablespoon dried parsley
• ½ teaspoon dried sage
• 1 teaspoon dried thyme
• ¼ teaspoon crushed red pepper flakes
• Salt and black pepper, to taste

DIRECTIONS:

1. Place all ingredients except the salt and pepper in your slow cooker and stir to combine. Cook on low for 8 hours.
2. If you have an immersion blender: just stick it into the cooked soup and blend about 1/3-1/2 of the mixture so that when you stir together it’s chunky but also thicker and no longer brothy. If you are using a regular blender: just transfer 3 cups of the soup mixture into your blender and blend until thick and combined. Pour it back into the pot and stir until well combined
3. Taste when finished and add salt and pepper as desired.

This soup was a crowd pleasure all around the house, give it a try!

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