Crock Pot Navy Bean Soup

Ingredients

·         2 Tbsp olive oil

·         4 cloves garlic

·         1 medium yellow onion

·         ½ lb. carrots (4 medium)

·         4 stalks celery

·         1 lb. dry navy beans
(can be used with other beans)

·         1 whole bay leaf

·         1 tsp dried rosemary

·         ½ tsp dried thyme

·         pepper

·         1½ tsp salt (to your taste)

·         1 large ham shank (eliminate this ingredient for vegetarian version)

Instructions

1.     Mince the garlic, dice the onion, slice the celery, and slice the carrots into thin rounds. Add the olive oil, garlic, onion, celery, and carrots to a large (5qt or larger) slow cooker.

2.    Sort through the beans and remove any debris or stones. Give them a quick rinse and then add them to a 5 quart slow cooker, along with the bay leaf, rosemary, thyme, and pepper.  (SEE NOTE BELOW)

3.    Add SIX CUPS of water to the slow cooker and stir to combine the ingredients. Place the lid on the slow cooker and cook on low for 8 hours.

4.    After 8 hours, bone the ham shank, stir the soup and puree a portion of the beans in order to thicken the soup.

5.    Add salt to your liking.

NOTE: The beans should be soaked in cold water overnight. However, I usually forget to do this. Therefore, I do the quick soak method by covering the beans with water and simmering on the stove over medium heat for about 1 hour or more in the morning to soften them before putting them in the crockpot.