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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