Ingredients

1 lb. (450 g) dried navy beans, rinsed
4 celery stalks, diced
4 medium carrots, peeled and diced
1 onion, diced
3 garlic cloves, pressed
4 cups (1 L) low sodium vegetable or chicken broth
2 cups (500 mL) water
1 bay leaf
½ tsp (2 mL) dried thyme
1½ tsp (7 mL) salt, plus more to taste
½ tsp (2 mL) pepper, plus more to taste
Optional Toppings: Croutons, lemon juice

Directions

Place the beans, celery, carrots, onion, garlic, broth, water, bay leaf, and thyme into the insert of the Deluxe Home & Away Slow Cooker and stir to combine.
Cover with the lid and set to LOW for 10 hours or HIGH for 5 hours.
Remove the bay leaf and add the salt, pepper, and optional toppings before serving.

Yield:

10 servings

Nutrients per serving:

U.S. nutrients per serving: Calories 180, Total Fat 0.5 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 430 mg, Carbohydrate 44 g, Fiber 13 g, Sugars 4 g (includes 0 g added sugar), Protein 11 g

Cook's Tips:

If the soup gets too thick, just stir in a little water or broth until it’s the consistency you like.

For extra depth and a smoky, savory boost, place a leftover ham bone in the slow cooker with the beans and broth. It will gently infuse the soup as it cooks, making it richer. Before serving, remove the bone and shred any tender meat to stir back into the soup, if you like.

Wait to add the salt until the end of cooking. Salting dried beans too early can keep them from softening fully, so letting them cook until tender first helps ensure a creamy, perfectly cooked bean. Season to taste right before serving for the best texture and flavor.