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Ingredients
2 Cups dried navy or great northern beans, soaked in water to cover overnight
2 Bacon strips, cooked to rendered fat but not crispy, drained on paper towel and chopped
Or
1 Ham bone
1 Small yellow onion, finely chopped
1 Celery rib, minced
1 Small carrot, minced
1 Bouquet garni
1/2 teaspoon dried oregano
3 sprigs fresh flat-leaf parsley
1/2 fresh sage leaf
1 bay leaf
Wrap above in cheesecloth and tie with kitchen twine
6 Cups chicken broth
Salt or tamari or another soy sauce to taste
1/4 Teaspoon freshly ground black pepper, or to taste
1/2 Cup heavy cream
Instructions
Combine the beans, bacon, onion, celery, carrot, bouquet garni, and broth in the crockpot. Cover and cook on LOW for 8 to 9 hours.
Remove the bouquet garni and bone, if using, and discard. Puree about one� third of the soup in a food processor or with a handheld immersion blender. Sea� son with salt, then add the pepper and cream, if using, cover, and continue to cook on LOW 15 minutes longer. Ladle into soup bowls and serve hot.