Navy Bean Soup (redux)

Photo: Randy Graham, Valley VegetarianThe 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.

This recipe is a revision to my original clow cooker version. It is a little heartier and has different herbs than the orginal. Hope you enjoy!

1 package Field Roast Italian sausage
16 ounces dry navy beans (rinsed)
1 medium onion (diced)
3 stalks celery (diced)
1 tablespoon fresh dill (chopped)
4 tablespoon fresh parsley (chopped)
4 cloves garlic (minced)
1 cup sun-dried tomatoes in oil (chopped)
1 teaspoon salt
¼ teaspoon fresh ground black pepper
2 quarts vegetable broth
1 tablespoon Better Than Bouillon (no chicken base)

Plug in your slow cooker and set the heat to high.

Use two of the four sausages in the Field Roast package. Cut the sausages into ¼-inch slices and fry the slices until browned on both sides. Place the sausages and all other ingredients in slow cooker. Cook for 5 hours. Prior to serving, adjust for salt adding more if necessary.

About Valley Vegetarian

The fresh chef providing consistently good vegetarian comfort food recipes.
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