Slow Cooker White Bean Soup
8 hrs 15 min (mostly hands-off)
6 servings, about 1.5 cups each
A rustic slow-cooker soup of navy beans, aromatics, and herbs, thickened by mashing beans against the pot.
| prepRinse 1 lb dry navy beans in a colander | |||||
| 2 Tbsp olive oil | Add oil, garlic, onion, celery & carrots | Add beans, bay leaf, rosemary, thyme, paprika & pepper | Add water, stir, cover & cook low 8–9 hrs or high 4–5 hrs | Mash beans against side, season with salt to taste | Serve hot with crackers or crusty bread |
| 4 cloves garlic, minced | |||||
| 1 yellow onion, diced | |||||
| 4 carrots (about 225 g), peeled and sliced | |||||
| 4 ribs celery, sliced | |||||
| 450 g dry navy beans | |||||
| 1 bay leaf | |||||
| 1 tsp dried rosemary | |||||
| 1/2 tsp dried thyme | |||||
| 1/2 tsp smoked paprika | |||||
| Freshly cracked black pepper (15–20 cranks) | |||||
| 1.4 L water | |||||
| 2 tsp salt, or to taste | |||||
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