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Serves: 6
The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Overnight Bean Soup recipe on the web!!
_ pound northern beans dried small
_ cups water
_ cups water boiling
_ carrots large, diced
_ ribs celery diced
_ teaspoons chicken bouillon
_ bay leaf
___ teaspoon thyme dried
___ teaspoon salt
___ teaspoon black pepper
___ cup parsley chopped fresh
_ 1-ounce package onion soup mix
Bacon Fried, crumbled (optional)
Rinse beans and place in a 3-quart saucepan with 6 cups water. Bring to a boil over medium-high heat; reduce heat to low and simmer 2 minutes. Remove from heat. Cover and let stand 1 hour or overnight.*
If desired, drain liquid into a measuring cup, then discard; add same amount of fresh water to beans. (Some nutrients will be lost.) Transfer beans and water to a slow cooker. Add boiling water, carrots, celery, bouillon granules, bay leaf, thyme, salt, and pepper. Cover and cook on high 5 to 5 1/2 hours or on low 10 to 11 hours or until beans are very tender.*
Stir in parsley and soup mix. Cover and cook on high 15 minutes or until heated through and onion and parsley are tender.
Remove bay leaf. Ladle 2 cups of the soup mixture into a blender container. Cover and blend until puréed. Stir into soup mixture in slow cooker.
Garnish each serving with optional bacon.
*For best results, let dried beans soak overnight before cooking in slow cooker. At high altitudes, simmer beans 10 minutes before standing overnight; cooking may take as long as 7 hours on high or 14 hours on low.
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