Soups, Stews, & Chowders
navy bean soup
By Yankee Magazine|Nov 03 2007|
Ingredients
1 pound dried navy beans
2 cans chicken broth — (or use veggie broth)
2 cans diced tomatoes
1 cup red wine — (optional–can skip)
1 onion, chopped
1 teaspoon paprika
1 bay leaf
1 tablespoon garlic powder
1/2 teaspoon thyme
1 pinch crushed red pepper (optional)
Instructions
Soak your beans overnight, rinse and drain well. In a crock-pot, combine the soaked beans and the rest of the ingredients. Add water to cover (by an inch). Cook on low for 4 to 8 hours or until beans are tender. Crock-pots vary greatly in cooking times, depending on brands, age of the appliance, brand and size.
