Recipes | Dill Pickle Soup
Dill Pickle Soup
Ingredients
Servings
- 3 Yellow Ontario Potatoes (Diced)
- 2 Stalks Celery (Diced)
- 1 Leeks (Diced)
- 1 Carrot (Chopped)
- 2 Cups White Navy Beans (Cooked)
- 2 1/8 Lbs. (1 L. Jar) Baby Pickles
- 4 Cups Vegetable Broth
- 1 Cup Coconut Milk
Instructions
Step 1
Combine potatoes, celery, leek, carrot, pickles, beans, coconut milk and stock in a slow cooker.Step 2
Cover and cook on low for 6 to 8 hours or until vegetables are soft. Purée right in the slow cooker with an immersion blender (or in a conventional blender in batches) until the soup is as smooth or chunky as you like. Serve hot.
