Slow Cooker White Bean Soup

This Slow Cooker White Bean Soup practically makes itself! Just throw everything into the pot and press go to end up with a thick, flavorful, vegan soup.

THE RECIPE

INGREDIENTS

• 2 Tbsp olive oil
• 4 cloves garlic
• 1 medium yellow onion
• 1/2 lb carrots
• 4 stalks celery (1/2 bunch)
• 1 lb dry navy beans*
• 1 whole bay leaf
• 1 tsp dried rosemary
• 1/2 tsp dried thyme
• 1/2 tsp smoked paprika
• Freshly cracked pepper (15-20 cranks of a pepper mill)
• 1 1/2 tsp salt or more to taste

INSTRUCTIONS

1. Mince the garlic, dice the onion, slice the celery, and slice the carrots into thin rounds. Add the olive oil, garlic, onion, celery, and carrots to a large (5qt or larger) slow cooker.
2. Sort through the beans and remove any debris or stones. Give them a quick rinse and then add them to the slow cooker, along with the bay leaf, rosemary, thyme, paprika, and some freshly cracked pepper.
3. Add SIX CUPS of water to the slow cooker and stir to combine the ingredients. Place the lid on the slow cooker and cook for 8 hours on low or on high for 4-5 hours.
4. After 8 hours, stir the soup and mash the beans slightly. Starting with just a 1/2 tsp, add salt to your liking. I used about 2 tsp total, but keep tasting and adding more, 1/2 tsp at a time, until it reaches the level that you prefer.

This recipe and image adapted from: www.budgetbytes.com

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