Recipe by ratherbeswimmin'
A hearty soup from the slow-cooker. Adapted from BHG.
Top Review by Kana
This was very good. It took some time in the pressure cooker and extra time in the slower cooker to get those beans soft, but the result was very good. I added a little milk to one bowl and that was very good too.
- 1⁄2 lb dried navy beans or 1⁄2 lb dried great northern beans
- 6 cups water
- 1 lb lamb or 1 lb beef stew meat, cut into 1 inch cubes
- 2 medium carrots, cut into 1 inch pieces
- 2 stalks celery, cut into 1 inch pieces
- 1 large onion, cut into wedges
- 6 cloves garlic, minced
- 4 cups ready-to-serve low sodium chicken broth
- 1 cup dry white wine
- 3 bay leaves
- 1 1⁄2 teaspoons dried rosemary
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
Directions See How It's Made
- Rinse the beans, then drain.
- ADd the beans and water to a large soup pot.
- Bring to a boil; lower the heat and simmer for 10 minutes.
- Take off the stove and let set for 1 hour.
- Drain beans and rinse.
- Transfer beans to a 6-quart slow-cooker along with stew meat, and the rest of the ingredients; stir to combine.
- Cover and cook on LOW for 8-10 hours.
- Take out bay leaves and adjust seasonings to taste;.