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