Provided by CalFresh Healthy Living, UCCE
Placer/Nevada Counties, and the Auburn
Interfaith Food Closet
Recipe type: Main Dish, Fall & Winter
Serves: 6-8
Prep Time: 20 minutes + 1 hour soaking time
Cook Time: 8 hours (on Low in Slow Cooker)
Ingredients
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 1 medium yellow onion, chopped
- 5 carrots (2 cups), peeled and sliced
- 4 stalks celery, chopped
- 1 pound dry Northern (or white kidney) beans
- 2 bay leaves
- 1 teaspoon dried rosemary
- ½ teaspoon dried thyme
- ½ teaspoon paprika
- Pepper, to taste
- 1½ teaspoon salt (or more, to taste)
Directions
- Wash hands. Rinse beans and remove any debris. Add beans and 6 cups of water in a large pot; bring to a boil. Turn off the heat, cover, and let soak for 1 hour. Drain soak water, and rinse beans again.
- Put the oil, garlic, onion, carrots, and celery in a large (5 quart or larger) slow cooker.
- Add the beans to the slow cooker, along with the bay leaves, rosemary, thyme, paprika, and pepper. Add 6 cups of water to the slow cooker, and stir to combine the ingredients.
- Place the lid on the slow cooker, and cook for 8 hours on Low, or for 4-5 hours on High.
- Just before serving, stir the soup and mash the beans to desired consistency. Discard bay leaves. Add salt, to taste, and serve.
