This is one of my husband's favorite canned soup. Nothing against canned soup in a pinch (well, actually, I have a lot of things against canned soup - mainly sodium). Whenever possible, make homemade and freeze in quart sized bags to have them all winter long.
Why did I named this soup "Bean and No Bacon" soup? I named it that way so it would be easily identified when looking through recipes - you thought of the soup in the red and white can didn't you? If I called it Vegetable Bean, I would envision a totally different soup. Come to think of it, the canned soup doesn't have any bacon in it either...I digress...
Another favorite white bean would work well here too. The soaking step speeds up the cooking process, but if you forget, don't fret. As for the vegetables, mince them very very small, and they'll just melt as they cook. Delicious!
Serves: 6-8
INGREDIENTS
- 1 lb. dried great northern beans, soaked overnight if possible and drained
- 3 carrots, very finely minced
- 2 stalks celery, very finely minced
- 1 onion, very finely minced
- 2-3 cloves garlic, minced
- ½ tsp sage (I buy rubbed sage rather than ground, but ground works)
- 4 cups vegetable broth (chicken broth works fine too or to get the bacon taste, use ham broth)
- 2 cups water
- salt and pepper to taste
INSTRUCTIONS
Drain beans (if soaked overnight) and place beans, carrots, celery, onion, garlic, and sage in the slow cooker. Cover with broth and water. Cover and cook on high for about 8 hours (the beans will be tender after 3-4 hours if you've soaked them beforehand, but the longer it cooks, the creamier the soup gets).
Taste soup and add salt and pepper to taste
Source: Adapted from One Lovely Life
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