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.
Servings: 6 to 8 servings (9 cups)
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
- 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.
- 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.
- Visit Slow Cooker White Bean Soup @ budgetbytes.com for full recipe and recipe notes.