Thursday, November 4, 2010

Slow Cooker Navy Bean Soup

Yummy healthy soup for a cold night! Pairs wonderfully with Crusty Cuban Bread bowls!
Also fantastic with chopped ham if you dont want a meatless soup.

1lb dried navy beans plus soaking water
1 qt chicken or veggie stock
2-14.5 oz cans diced tomatoes
2 large carrots, chopped
1 medium onion, chopped
1 tsp paprika
1 TB garlic powder
pinch of red pepper
1/2 cup red wine(optional)
2 TB fresh parsley, chopped
salt and pepper to taste

Soak you beans overnight and drain and rinse

Combine all ingredients in a 6 qt slow cooker, adding enough water to raise the liquid level an inch or so(about 2 cups)

Cover and cook on low for 6-8 hours.

* if you want to add ham either add chopped fully cooked ham at the beginning or it is DELICIOUS with a smoked ham shank or a ham bone boiled in. Just remove it about 30 minutes from the end of cooking and pick off all the meat to return to the pot.

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