This Slow Cooker Navy Bean Soup recipe is the perfect dinner for cold winter nights or hot summer days where you don’t want to run the oven.
Author: Chrystal Johnson
Measuring cups and spoons
2tablespoonsextra virgin olive oil
½poundcarrotssliced into thin rounds
1pounddry navy beansyou do not need to soak these overnight
Start off by adding the dried beans to a large stockpot with enough water to cover them by a couple inches and boil for 10 minutes.
While the navy beans are boiling, prepare your vegetables. Add the olive oil, garlic, onion, celery and carrots to a large slow cooker.
Pour your beans into a strainer in the sink, and sort through them, making sure you remove any debris or stones.
Add them to the slow cooker, along with the bay leaf, rosemary, thyme, paprika and black pepper.
Add six cups of chicken stock to the slow cooker, then stir carefully 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.
After it's done slow cooking, stir the soup and mash the beans slightly to thicken up the soup to your desired consistency. You'll also want to add some sea salt before serving to make the flavors pop. Starting with ½ teaspoon, add salt to your taste. I used about 1 teaspoon total, but keep tasting and adding more, ½ teaspoon at a time, until it reaches the level that you prefer.
Serve your delicious Navy Bean Soup topped with a sprig of fresh parsley or cilantro, if desired.