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Vegetarian Navy Bean Soup

1 (16-ounce) package dried navy beans, sorted and rinsed
2 quarts (8 cups) water
1 cup finely chopped carrots
1 cup finely chopped celery, including leaves
1/2 cup finely chopped onion
1 cup vegetable juice cocktail
1 tablespoon chicken-flavor bouillon granules
1/8 teaspoon crushed red pepper flakes

Combine beans and water in a large saucepan or Dutch oven. Bring to a boil. Boil 30 minutes. Remove from heat. Let stand 1 1/2 hours, or until beans are tender.

In a 3 1/2- to 4-quart slow cooker, combine the beans with their liquid, carrots, celery, onion, vegetable juice cocktail, bouillon granules and red pepper flakes; mix well. Cover and cook on Low heat setting 6 to 8 hours, or until beans and vegetables are very tender.

If desired, puree part or all of the soup until smooth in an electric blender or food processor.

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