Cooking with Kyle: Navy bean soup

Cooking with Kyle
This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

This easy, slow-cooker recipe for navy bean soup can be prepped in the evening, thrown in the slow cooker in the morning, and a hearty dinner is ready in the evening. Added bonus: it freezes beautifully!

Ingredients

  • 1 lb. dried navy beans
  • 1 medium onion, chopped
  • 2 ribs celery, chopped
  • 2-3 carrots, chopped
  • 1 quart vegetable stock or broth
  • 2 C water
  • 1 t salt
  • 1/2-3/4 t pepper
  • 1 clove garlic, minced OR 2 t granulated garlic
  • 2 T Worcestershire
  • 1 bay leaf
  • 1 T dried parsley
  • 1 (14.5 oz) can chopped tomatoes

Directions 

  1. Rinse and sort beans; cover with 6 C cold water and soak overnight.
  2. Drain beans.
  3. Combine all ingredients EXCEPT dried parsley and chopped tomatoes in slow cooker.
  4. Cook covered, on low setting for 8-10 hours.
  5. Add dried parsley and can of tomatoes. (Including liquid)
  6. Yield: 12-13 Cups

Popular

Follow @KFOR on Twitter