Slow Cooker Shrimp, Kale and White Bean Soup
- 1 onion, diced
- 2 cloves garlic, minced
- 2 slices thick-cut bacon (not maple-flavored!)
- 8 ounces shrimp (I used cooked, but whatever you’ve got is fine)
- 1 large bag kale, washed and roughly chopped
- 1 cup dried barley
- 1 1/2 cups dried navy beans
- 6 cups low-sodium chicken broth
- 3-4 cups additional water (for the dried beans and barley to soak up)
- Dice the bacon and quickly sauté it in a large pan over medium heat.
- Drain all except 1-2 T of the fat. Then add the diced onion and garlic and cook for a few minutes until the veggies soften. Add the shrimp and toss for just a few seconds.
- Meanwhile, in the slow cooker combine the kale, barley, and navy beans.
- Add the shrimp mixture to the slow cooker.
- Pour the over the broth and water over ingredients in the slow cooker.
- Mix it up, set it to low for 6-8 hours, and go about your day. You may want to check in once or twice to make sure that there is enough water–all those dried beans and barley are going to soak up lots and lots of water. More than you’ll believe possible.
Recipe courtesy of Lauren Zietsman, a Long Island physical therapist, who blogs about “making healthy a lifestyle and not a diet plan.” For recipes that experiment with new grains and veggies and tweak comfort food into food good for both the body and spirit visit www.fullmeasureofhappiness.com.