Description
Warm up with this hearty and comforting crockpot bean and vegetable soup, perfect for chilly evenings. Easy to prepare and bursting with flavor, it’s a wholesome meal for the family.
Ingredients
Scale
- 1 cup dry navy beans
- 1 cup dry great northern beans
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions
- Soak the dry beans overnight in plenty of water. For a quick soak, boil them for five minutes and let sit for one hour.
- In a skillet over medium heat, add a bit of oil and sauté the diced onions, carrots, celery, and garlic until fragrant (about five minutes).
- Transfer the sautéed vegetables to the crockpot. Add drained beans, thyme, salt, pepper, and pour in chicken broth to cover everything by about an inch.
- Cover your crockpot and set it on low for about eight hours or high for four hours.
- Once cooked through, check seasoning before serving. Ladle into bowls and enjoy hot.
- Serve with crusty bread or cornbread on the side for dipping.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 2g
- Sodium: 600mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Feel free to customize by adding more vegetables like spinach or bell peppers. If you prefer a vegetarian version, substitute chicken broth with vegetable broth.