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Slow Cooker Navy Bean and Root Vegetable Soup
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board

Ingredients
  

  • 1 cup dried navy beans, rinsed
  • 4 cups vegetable broth
  • 3 carrots, peeled and sliced
  • 2 parsnips, peeled and diced
  • 1 small turnip, diced
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions
 

  • Add the rinsed navy beans, vegetable broth, sliced carrots, diced parsnips, diced turnip, chopped onion, and minced garlic to the slow cooker.
  • Stir in the dried thyme, bay leaf, salt, and black pepper until everything is evenly distributed.
  • Cover and cook on low for 8 hours until the beans are soft and the vegetables are tender.
  • Remove the bay leaf and give the soup a gentle stir to thicken the broth slightly from the broken-down beans.
  • Taste and adjust salt or pepper if needed before serving.

Notes

If the soup thickens too much after sitting, stir in a splash of warm broth when reheating. For a smoother texture, mash a few beans against the side of the pot before serving. Leftovers keep well in the fridge for three days and reheat easily on the stovetop.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board