August means back-to-school routines are in full-swing! It can be difficult to transition from the summer months back into the school rhythm; dinner shouldn't be a struggle for the first week (or three) of school. Our family has a favorite soup recipe that's great year-round, easy to fix (yay for slow cookers!), healthy, filling, and kid-friendly. Check out this navy bean soup the next time you need a quick dinner for busy weeknights!
Slow Cooker Navy Bean Soup (adapted from smallfarmbiglife.com)
Ingredients:
1 lb. dry navy beans
Drizzle of olive oil
1 yellow onion, chopped
4 carrots, peeled and chopped
3 celery stalks, chopped
3 cloves garlic, minced
32 ounce carton vegetable broth
1 package Aidell's chicken apple sausage, chopped or sliced
Salt and pepper to taste
Instructions:
Either soak the beans overnight or do a quick soak: rinse the beans and place in a pot and cover with water. Bring the beans to a rolling boil and boil for 2 minutes. Remove from heat, cover, and let sit in the water for 1 hour. Rinse and drain the beans.
Heat a large skillet or pot over the stove to medium heat. Add olive oil, carrots, onion, and celery and sauté for 2-3 minutes. Add the garlic and stir frequently until the onions are translucent and the garlic is fragrant. Remove the mirepoix mixture from the skillet into your slow cooker and add the beans, sausage, vegetable broth, and salt and pepper. Give it a good stir to mix all the ingredients and cook on high for 4 hours or on low for 6-8 hours.
Serve with a side of sourdough or a salad for a delicious and healthy meal!
Enjoy!
