This Slow Cooker Navy Bean Soup recipe is the perfect dinner for cold winter nights!
Ingredients
Instructions
Ingredients
- 2 tablespoons olive oil
- 4 cloves garlic
- 1 medium yellow onion
- ½ pound carrots
- 4 stalks celery
- 1 pound dry navy beans you do not need to soak these overnight
- 1 whole bay leaf
- 1 teaspoon dried rosemary
- ½ teaspoon dried thyme
- ½ teaspoon smoked paprika
- ½ teaspoon black pepper
- 1½ teaspoon sea salt
- 6 cups homemade chicken stock
Instructions
- Start off by adding Navy Beans to a large stockpot and boil for 10 minutes.
- While the navy beans are boiling, mince the garlic, dice the onion, slice the celery and slice the carrots into thin rounds.
- Add the olive oil, garlic, onion, celery, and carrots to a large slow cooker.
- Drain your beans and sort through the beans and remove any debris or stones. Give them a quick rinse and then add them to the slow cooker, along with the bay leaf, rosemary, thyme, paprika and some freshly cracked pepper.
- Add six cups of chicken stock to the slow cooker stir carefully to combine the ingredients. Place the lid on the slow cooker and cook for 8 hours on low or on high for 4-5 hours.
- After 8 hours, stir the soup and mash the beans slightly to thicken up the soup to your desired consistency.
- You'll want to add some sea salt before serving to make the flavors pop. Starting with ½ teaspoon, add salt to your taste. I used about 1 teaspoon total, but keep tasting and adding more, ½ teaspoon at a time, until it reaches the level that you prefer.