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Ingredients
2 Tablespoons olive oil
4 Garlic cloves, minced
1 Medium yellow onion, diced
1/2 Pound carrots, chopped
4 Celery stalks, chopped
1 Pound dry navy beans
1 Bay leaf
1 Teaspoon dried rosemary
1/2 Teaspoon dried thyme
1/2 Teaspoon smoked paprika
3/4 Teaspoon black pepper
1 Teaspoons sea salt
1 Teaspoon season salt
6 Cups chicken broth
Instructions
Add navy beans to a large stockpot and boil for 20 minutes.
Add the olive oil, garlic, onion, celery, and carrots to a large crockpot.
Drain beans, rinse and add them to the crockpot along with the bay leaf, rosemary, thyme, paprika, freshly cracked pepper, salt and season salt.
Add six cups of chicken broth and stir to combine the ingredients. Place the lid on the crockpot and cook for on LOW for 8 hours or on HIGH for 4 - 5 hours.
When finished cooking stir the soup and mash the beans slightly to thicken up the soup to your desired consistency.
Add salt & pepper to taste before serving.