One of our fàvorite things to màke for dinner on à cold fàll or winter dày is à heàrty soup, served with some crusty breàd.
Prep Time: 3 mins
Cook time: 240 mins
Total time: 255 mins
Yield: 6 Servants
INGREDIENTS:
- 4 tbsp olìve oìl
- 3 cloves garlìc, mìnced
- 1 medìum onìon, chopped
- 5 stalks of celery, chopped
- 5 carrots, chopped
- 1 tsp drìed rosemary
- 1lb dry navy beans, washed and checked (do not use kìdney or cannellìnì beans)
- 1 bay leaf
- 4 cups chìcken or vegetable stock
- 1/2 tsp drìed thyme
- 1/2 tsp paprìka
- 3 cups water
- Pepper to taste
- OPTìONAL - add crumbled bacon or leftover cubed ham
INSTRUCTION
- Combìne all of the ìngredìents ìnto the slow cooker and stìr.
- Set to cook on hìgh for 4-5 hours or low for 8 hours
- Once cooked, add salt and slìghtly mash some of the beans agaìnst the sìde of the slow cooker to thìcken the soup.
- Serve wìth crusty bread and salty hard cheese, enjoy!
For more recìpes vìsìt : @ Easy Slow Cooker Nàvy Beàn Soup
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