2 large carrots, halved and cut into 1/2-inch pieces
1 bag mixed bean soup mix (usually marketed as 16-bean soup mix or Trader Joe's 17 Bean and Barley Soup mix), flavoring packet (if any) discarded
1 bay leaf
1 (26 oz.) box or can of chopped tomatoes
1 (16 oz.) box or can of French onion soup
6 c. low sodium chicken or vegetable broth
Kosher salt and freshly ground black pepper to taste
Grated Parmesan cheese to pass (optional)
An easy pot of thick & hearty veggie goodness that tastes even better days 2, 3, 4 . . . when re-heating, try adding a squeeze of lemon to brighten and change up the flavor. Or stir in a dollop of basil pesto for variety. Enjoy!
1Rinse and pick over the beans. Combine all the ingredients except the cheese in a 6 qt. (or larger) slow cooker and cook on low for 8 hours. Taste for seasoning and add salt and pepper as desired. Serve with Parmesan sprinkled on top.
Whether you’re pressed for time, or wanting to spend your night with your friends and family and not around the stove, the slow cooker is the best way to get dinner on the table with minimal effort. See our some of our favorite tips.
There’s no better feeling than having dinner done by the time you get home. While the chicken becomes fall-apart tender, briny capers, crushed red pepper, and garlic infuse the tomatoes for a robust marinara sauce.