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White Bean Soup with Lemon and Garlic Cornbread


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White Bean Soup with Lemon and Garlic Cornbread


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White Bean Soup with Lemon and Garlic Cornbread

This slow cooked white bean soup can be set up in the morning and ready for you when you get home from work. Comforting, healthy and satisfying.


  • Prep Time : 15 minutes min
  • Cook Time : 6 hour
  • Ready Time : 6 hour, 15 min




  • 1 large onion, peeled and chopped
  • 2 large carrots, peeled and chopped
  • 4 stalks celery, chopped
  • 4 cloves garlic, chopped, plus 1 whole for bread
  • 2 (14.5-ounce) Cans diced tomatoes
  • 2 (14.5-ounce) cans great northern beans, rinsed and drained
  • 2 cups Manischewitz All Natural vegetable Broth
  • 2 bay leaves
  • 6 slices seeded corn bread
  • 1 cup baby spinach
  • Zest of 1 lemon
  • kosher salt
  • freshly ground black pepper


  1. In a crock pot, combine onion, carrots, celery, chopped garlic, tomatoes, beans, broth and bay leaves. Cook on low for 6 hours.
  2. Prepare cornbread just before serving: Broil bread on high for 1 to 2 minutes per side or until golden brown. Remove from the oven and immediately rub with whole garlic cloves to infuse with flavor.
  3. Add spinach and lemon zest to crockpot and stir to combine just before serving. Season to taste with salt and pepper.


About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."




10 Responses to White Bean Soup with Lemon and Garlic Cornbread

  1. where’s the recipe for the lemon garlic cornbread. did I miss something?

  2. avatar says: TamaraS

    This was a big hit at our Shabbat Oneg. Love the Lemon Zest in it. Thanks for making me look good. I am telling all my friends about this website. :0)

    • OH WOW~~~ Thank YOU SO MUCH!!! You just gave us the BIGGEST compliment. We thank you immensely for spreading the word!

  3. avatar says: Ken R-G

    Nice recipe, but you make the assumption that we all live in places where corn rye is available. Actually, it is generally not available outside of major metropolitan centers with large Jewish populations.

    • Hi Ken R-G I appreciate the feedback – you can actually use corn rye or corn bread or rye bread or baguette or sourdough or black bread :-) Whatever is easily accessible and whatever you like – the soup will go well with all of these and more.

  4. Jamie, I believe the bread you are talking about is a corn-rye bread. Corn bread is the stuff of corn muffins made all with corn flour and doesn’t look like the bread in this photo.

    • you are correct regarding corn rye used in the photo — although I love this soup with any and all varieties (including corn bread :-) it is super versatile

  5. avatar says: Joan

    This looks delicious. I have 2 questions about the canned beans and the crockpot. Should the beans be drained and rinsed before adding them to the crockpot? Also, what size crockpot is necessary for all the ingredients to fit and cook?

    • Hi Joan yes so sorry the beans should be rinsed and drained I will make a note by the ingredient. As for sizing you need a slow cooker with at least a 12 – 14 cup/ 3 -4 qt capacity. you can always half the recipe if you have a smaller slow cooker. EnJOY!

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