Soup Month * Vegan White Bean Soup

Today in my kitchen : Vegan White Bean Soup

  • 1lb. dried Great Northern beans, soaked overnight if possible, drained & rinsed*
  • 3 carrots, diced (about 1 1/2 cups)
  • 2 stalks celery, diced (about 1 cup)
  • 1 onion, diced (about 1 1/2 cups)
  • 3 cloves garlic, minced
  • 1/2 tsp sage,
  • 4c vegetable broth
  • 2c water
  • salt and pepper to taste
  1. Soak beans in water at least 4-12 hours, or overnight (see notes for a detailed explanation of how to do this.) Drain and rinse beans in a colander.
  2. Place soaked beans, carrots, celery, onion, garlic, and sage in the slow cooker.
  3. Cover with broth and water.
  4. Cover with lid and cook on HIGH for about 6-8 hours (the beans will be tender after 3-4 hours if you’ve soaked them beforehand, but the longer it cooks, the creamier the soup gets).
  5. Taste soup and add salt and pepper to taste.

Tip : Forgot to soak beans

 rinse them in a colander and plan on them taking about 7-8 hours to fully cook in the slow cooker

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