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One of our favourite things to make for dinner on a cold fall or winter day is a hearty soup, served with some crusty bread. Typically we will make our soups on the stove top, but we are so busy these days with our little one that we made this one in the slow cooker. Aren’t slow cooker’s great? I mean, you can toss a bunch of ingredients in it and leave it to cook all day without having to do anything else with it. I want to share our Slow Cooker Navy Bean Soup recipe with you today.
This soup recipe couldn’t be any easier. It is so filling that you will only need one big bowl, leaving you lots of leftovers for the next day. Grab a loaf of crusty bread and warm it up in the oven just before you’re ready to serve the soup.
- 4 tbsp olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 5 carrots, chopped
- 5 stalks of celery, chopped
- 1lb dry navy beans, washed and checked (do not use kidney or cannellini beans)
- 1 bay leaf
- 1 tsp dried rosemary
- ½ tsp dried thyme
- ½ tsp paprika
- 4 cups chicken or vegetable stock
- 3 cups water
- Pepper to taste
- OPTIONAL - add crumbled bacon or leftover ham (cubed)
- Combine all of the above ingredients into the slow cooker and stir.
- Set to cook on high for 4-5 hours or low for 8 hours
- Once cooked, add salt and slightly mash up some of the beans against the side of the slow cooker to thicken the soup.