Recipe: Vegetarian Navy Bean Soup (crock pot)

VEGETARIAN NAVY BEAN SOUP

1 (16 ounce) pkg dry navy beans, rinsed
8 cups water
1 cup finely chopped carrots
1 cup finely chopped celery with leaves
1/2 cup finely chopped onion
1 cup tomato vegetable cocktail juice
1 tablespoon chicken-flavor instant bouillon
1/8 teaspoon crushed red pepper flakes

In large saucepan or Dutch oven, combine beans and water. Bring to a boil. Boil 30 minutes; remove from heat. Let stand 1 1/2 hours or until beans are tender.

In slow cooker, combine beans (and water) and all remaining ingredients; mix well.

Cover and cook on low setting for 6 to 8 hours or until beans and vegetables are very tender.

If desired, in blender container or food processor bowl with metal blade, puree part or all of soup until smooth.

VARIATION:
For a meaty beans soup, simmer the beans with a smoked ham hock, adding the meat from the hock before serving the soup. Or stir in cubed smoked ham.

Servings: 8 (1 cup each)
Source: Pillsbury Pasta Beans & Rice Cookbook, April 1997