Click on a category to see more recipes in this category
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 Whole bay leaf
1 Teaspoon dried rosemary
1/2 Teaspoon dried thyme
1/2 Teaspoon smoked paprika
Freshly cracked pepper, to taste
6 Cup chicken broth
Salt, to taste
Instructions
Add the olive oil, garlic, onion, celery, and carrots to a large crockpot.
Sort through the beans and remove any debris or stones. Give them a quick rinse and then add them to the crockpot along with the bay leaf, rosemary, thyme, paprika, and some freshly cracked pepper.
Add the 6 cups of chicken broth to the crockpot and stir to combine the ingredients. Place the lid on the crockpot and cook on LOW for 8 hours or on HIGH for 4 - 5 hours.
After 8 hours, stir the soup and mash the beans slightly, add salt to taste.