Navy Bean Soup (slow cooker)

Photo: Randy Graham, Valley Vegetarian

The navy bean got its current popular name because it was a staple food of the United States Navy in the early 20th century. They are a mild, pea-sized bean that are creamy white in color.

Like other common beans, navy beans are one of 13,000 species of the family of legumes, or plants that produce edible pods. Combined with whole grains such as rice, navy beans provide virtually fat-free high-quality protein.

1 pound dry navy beans (rinsed)
2 quarts vegetable broth
1 medium onion (diced)
1 tablespoon fresh dill (chopped)
4 tablespoon fresh parsley (chopped)
4 cloves garlic (minced)
2 medium russet potatoes (peeled and diced)
4 large carrots (scrubbed and cut into ¼-inch slices)
1 cup sun-dried tomatoes (chopped)
2 teaspoons salt
¼ teaspoon fresh ground black pepper

Plug in your slow cooker and set the heat to high. Place all ingredients in slow cooker. Cook for 5 hours. Prior to serving, adjust for salt adding more (if necessary). Serve with a side of rice for a complete meal.

About Valley Vegetarian

The fresh chef providing consistently good vegetarian comfort food recipes.
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