Crock Pot White Bean Soup With Bacon |
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Prep Time: 10 Minutes Cook Time: 480 Minutes |
Ready In: 490 Minutes Servings: 6 |
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Use navy or great northern beans in this comfy soup. Perfect for those chilly fall evenings. From the book Not Your Mother's Slow Cooker . Ingredients:
2 cups dried navy beans, picked over, soaked in water to cover overnight and drained |
2 -3 slices bacon, cooked until the fat is rendered but not crispy |
1 small yellow onion, finely chopped |
1 celery rib, minced |
1 small carrot, minced |
1 bouquet garni (1/2 tsp. dried oregano, 3 sprigs parsley, 1/2 fresh sage leaf and 1 bay leaf wrapped in cheesecloth) |
6 cups chicken broth or 6 cups water |
salt and pepper |
1/2 cup heavy cream (optional) |
Directions:
1. Combine the beans, bacon, onion, celery, carrot, bouquet garni and broth in slow cooker.
2. Cover and cook on LOW for 8 to 9 hours.
3. Remove the bouquet garni.
4. Discard.
5. Puree about one-third of the soup in a food processor.
6. Season with salt and pepper.
7. Add cream if using, cover and continue to cook on LOW 15 minutes longer.
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