I have finally accepted that fall is here (although the weather lately isn’t very fall like). And with that, I had a hankering the past few weeks for bean soup. Not just any bean soup, I wanted something nice and thick and almost stew-like. But I also didn’t want to spend a lot of time hanging out over a stove. So many demands!
So I looked at a few different recipes online and then decided to whip up my own version. There are oh so many things to love about this recipe. Not only is it simple and makes your whole home smell fantastic, but it is also very friendly on the budget. I made this recipe for under $10 and it lasted us for at least six big meals. This is also a vegetarian recipe with the option to add a little meat too.
1 1/2 lbs. dry white navy beans
6-8 chopped carrots
4 stalks chopped celery
1 large onion diced
2 cloves minced garlic
1/2 can tomato paste
Dash of salt and pepper
1/2 teaspoon each of dried parsley, basil, thyme
8 cups of water
Optional: Diced pancetta
Give your beans a quick rinse. Add all of the ingredients into your slow cooker and set it for 8 hours on low. You can speed this up a bit and do 4 hours on high, but I think it is so awesome to let those flavors sit in there and really combine.
This is a great vegetarian/meatless meal. However, I love the added flavor that ham can bring to a bean soup. But I am lazy and didn’t want to find a chunk of ham so I grabbed a package of diced pancetta and this was the perfect addition. I just threw it right into the mix and let the flavors combine.
I also added a little parmesan cheese on top at the end for a nice salty addition.
What other soups do you like to make in the slow cooker? Are you starting to get in the mood for fall too?