Slow Cooker Yellow-Eyed Bean Soup For 2

Snowmageddon disappointed me. It was a few hours of light snow mixed with some sleet, but it didn’t stick here in Durham like I hoped. That means that I’m at work today instead of conducting slow cooker bread experiments and sitting in front of the fire while it’s cooking.  I even had my green owl fleece pajamas set out in hopes of a snowy day in.

Oh well, maybe I’ll get a snow day before winter is over. At least I have a hot mug of sugar cookie tea with homemade nut milk. A good cup of tea can be almost as wonderful as sitting in front of the fireplace.

Today I have a soup recipe for you that’s perfect for a snowy day. You can use less water and make it a full on stew or just serve it with a hunk of whole grain bread to make it a heartier meal. I served mine with a couple of sides – an arugula salad and a pile of steamed broccoli in a nooch sauce. (Water, nutritional yeast, salt and pepper mixed together and then tossed with the cooked broccoli.) Cheryl even liked the broccoli!

I fell in love with yellow eyed beans the first time I tasted them last year. Prettier than black-eyed peas they have a smoother texture too. They were traditionally used in baked beans but are great in Southern favs, soups and stews.

In this soup the sweet potatoes mix with the beans to create a rich broth that gets a hint of sweetness from the sweet potato. It uses seasonal ingredients that you may already have on hand. Don’t have yellow eyed beans? Use black-eyed peas, pintos or another heirloom bean you’ve been saving.

Yellow-Eyed Bean Soup with Sweet Potatoes and Greens (For 2)
soy-free, gluten-free, no added oil
**Please note that this recipe is for a 1 1/2 to 2 quart slow cooker – you can double or triple it and use a larger slow cooker**

  • 1 cup sweet potato, diced
  • 1 cup dried yellow eyed beans
  • 2 cloves garlic, minced
  • 3 1/2 cups water
  • 1 tablespoon veggie bouillon
  • 1 (2 inch) sprig fresh rosemary or 1/2 teaspoon ground
  • 1 1/2 teaspoon marjoram
  • 1/2 teaspoon smoked paprika
  • 2 cups chopped greens
  • 1 to 2 tablespoons nutritional yeast (leave out if your bouillon has yeast in it already)
  • a few drops liquid smoke, optional
  • a few drops garlic Tabasco, optional
  • salt and pepper, to taste

Add the sweet potato, beans, garlic, water, bouillon, rosemary, marjoram and paprika into your slow cooker. Cook on low 8 to 10 hours.

15 minutes before serving add the greens . Also add the nutritional yeast, liquid smoke and Tabasco if you are using it.

Right before serving add salt and pepper, taste, then adjust any of the seasonings as needed.

Comments

  1. Wow! From Dublin, Ireland.

  2. I made this for dinner tonight and it was delicious. Thank you for the easy and tasty recipe.

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