Slow Cooker Butternut White Bean Soup
Miz Helen's Kitchen
Ingredients
1 pound dried white navy beans
1 medium size butternut squash, peeled, seeded, chopped
12 spring onions, chopped with tops
4 cloves garlic, minced
3 sprigs fresh sage
2 teaspoons salt
1 teaspoon pepper
1/2 teaspoon cayenne pepper
Juice of 1 large lemon, plus the zest
8 cups water
1 bunch about 8 cups fresh baby spinach
2 cups crumbled Feta Cheese
Directions
Wash the dried white navy beans and pick out the bad beans.
Place the beans into a large bowl and cover them with water with 2 inches of water over the beans. Place a cover over the bowl and let sit at room temperature overnight.
In the morning drain and wash the beans.
Place the beans into a 6 quart slow cooker.
Add the butternut squash, spring onions, garlic, sage, salt, pepper, cayenne.
Pour 8 cups of water over the beans and mix well.
Place the lid on the cooker and cook on low for 6 hours.
Remove the lid and stir in the spinach and then the lemon juice and zest.
Replace the lid and continue to cook on low for 15 minutes.
Remove the lid and stir in the crumbled Feta Cheese, replace the lid and cook for an additional 10 minutes.
Keep on simmer until ready to serve.