INGREDIENTS
  • 1 pound dried navy beans
  • 1 tablespoon olive oil
  • 1 large onion, peeled and chopped
  • 3 carrots, peeled and sliced
  • 4 celery stalks, sliced
  • 1 red bell pepper, seeded and chopped
  • 6 cloves garlic, minced
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon ground cumin
  • 1/2-1 teaspoon crushed red pepper
  • 2 bay leaves
  • 10 cups vegetable broth
  • ¼ cup chopped Italian parsley
  • Salt and pepper
INSTRUCTIONS
  • The Night Before: Place the dried beans in a large bowl and cover with three inches of water. Soak the dried beans overnight (up to 24 hours) to soften. Drain when ready to use.
  • Place a large 6 quart pot over medium heat. Add the oil, onions, carrots, celery, bell pepper, and garlic. Sauté for 3-5 minutes to soften.
  • Then add in the drained beans, thyme, ground cumin, crushed red pepper, bay leaves, and vegetable broth. Stir in 1 teaspoon salt and ¼ teaspoon ground black pepper.
  • Bring the soup to a boil. Lower the heat and simmer for 60-90 minutes, covered, until the beans are very soft. Uncover and stir occasionally, then place the lid back on top.
  • Once the beans are soft and silky, remove the bay leaves. Taste, then salt and pepper as needed. Stir in the parsley and serve.

Notes

  • Slow Cooker Instructions : Set a large skillet on the stovetop over medium heat. Add the oil, onions, carrots, celery, bell pepper, and garlic. Sauté for 3-5 minutes to soften.
  • Pour the sautéed vegetables in a large slow cooker. Then add in the drained beans, thyme, ground cumin, crushed red pepper, bay leaves, and vegetable broth. Stir in 1 teaspoon salt and ¼ teaspoon ground black pepper.
  • Cover and slow cooker, and set on high for 5-6 hours, or on low for 10-12 hours

Nutrition Information

serving: 1.25cups, calories: 252.08kcal, carbohydrates: 44.66g, protein: 13.71g, fat: 2.98g, saturated fat: 0.39g, sodium: 1215.63mg, potassium: 886.69mg, fiber: 15.7g, sugar: 7.42g, vitamin a: 5248.83iu, vitamin c: 26.58mg, calcium: 119.25mg, iron: 4.12mg