Total Calories: 99
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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