Those blustery fall days are for stillness and soup. Time to cuddle up with your favorite novel and a dish that warms you up from the inside out. If this is speaking to you, then this Slow Bowl Soup might just be calling your name. Perfect for the day we’re describing, the tender, autumn-inspired veggies and savory, tomato-y, deliciously seasoned broth simply gets poured into your slow cooker. You can spend the day doing as you please by the fire and still end it with a bowl of that cozy soup you were craving. We think that sounds like a pretty good way to spend your hours. Unwind and enjoy yourself with some of this Slow Bowl Soup!
Ingredients
- 4 cups low-sodium vegetable broth
- 2 (15-ounce) cans no-salt-added white beans, drained and rinsed
- 1 (28-ounce) can no-salt-added diced tomatoes
- 1 cup unsalted tomato sauce
- 2 medium carrots, thinly sliced
- 1/2 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 4 cups Tuscan kale, chopped
- 1 teaspoon salt
Directions
Step 1 –In a 3-1/2-quart slow cooker, add the vegetable broth, the beans, the tomatoes and their juices, the tomato sauce, the carrots, the onion, the garlic, the tomato paste, the oregano, the thyme, and the paprika and stir to combine.
Step 2 –Cover the slow cooker and cook the soup on high heat for 3 hours 30 minutes.
Step 3 –Add the kale to the soup. Cover the slow cooker and cook until the kale is tender, about 10-15 minutes.
Step 4 –Stir the salt into the soup.
Step 5 –Serve.
