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Prep Time: 20 Minutes Cook Time: 660 Minutes |
Ready In: 680 Minutes Servings: 6 |
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A hearty soup from the slow-cooker. Adapted from BHG. Ingredients:
1/2 lb dried navy beans or 1/2 lb dried great northern beans |
6 cups water |
1 lb lamb or 1 lb beef stew meat, cut into 1 inch cubes |
2 medium carrots, cut into 1 inch pieces |
2 stalks celery, cut into 1 inch pieces |
1 large onion, cut into wedges |
6 cloves garlic, minced |
4 cups ready-to-serve low sodium chicken broth |
1 cup dry white wine |
3 bay leaves |
1 1/2 teaspoons dried rosemary |
1/2 teaspoon salt |
1/2 teaspoon pepper |
Directions:
1. Rinse the beans, then drain.
2. ADd the beans and water to a large soup pot.
3. Bring to a boil; lower the heat and simmer for 10 minutes.
4. Take off the stove and let set for 1 hour.
5. Drain beans and rinse.
6. Transfer beans to a 6-quart slow-cooker along with stew meat, and the rest of the ingredients; stir to combine.
7. Cover and cook on LOW for 8-10 hours.
8. Take out bay leaves and adjust seasonings to taste;.
9. Serve.
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