How to make it

  • I use dried beans, so soak them over night first (about 1 1/4 cups dried will make 2 cups.)
  • In crockpot put in order: onion, celery, carrot, garlic, beans, broth, tomatoes, paprika mustard, red pepper. Cook on low about 9 hours. The rehydrated beans need it to get tender. If you use canned you can cook it for 5-6 hours.
  • Then stir in fresh thyme, and spinach and rice. Add more broth if you think you need it. Cook 1-2 more hours, and serve.

Reviews & Comments 3

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    " It was excellent "
    trigger ate it and said...
    This is one of my favorite soups that I like ti serve in the fall.
    Great post.
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  • desertgal 10 years ago
    Sounds wonderful thanks for the post!
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  • rollmaker 10 years ago
    Sounds very good. Thanks
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