White Bean Soup
INGREDIENTS
- 2 Tbsp EVOO
- 4 cloves garlic, minced
- 1 medium onion, diced
- 1/2 lb carrots, sliced thinly
- 4 ribs celery, sliced
- 1 lb dry navy beans
- 1 bay leaf
- 1 tsp dried rosemary
- 1/2 tsp dried thyme
- 1/2 tsp smoked paprika
- 15-20 cranks of pepper
- 2 tsp salt, or to taste
PREPARATION
- Add the olive oil, garlic, onion, celery and carrot to a large slow cooker.
- Sort through the beans and remove any debris or stones. Rinse. Add to slow cooker.
- Add bay, rosemary, thyme, paprika and pepper.
- Add six cups of water and stir to combine.
- Cover and cook on low for 8 hours.
- Stir and mash the beans slightly. Season with salt to taste.
(budgetbytes.com)
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JMagGuthrie - 30 Jan 2014
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Topic revision: r1 - 2014-01-30 - JMagGuthrie