Tony Buff's Crock-Pot White Bean Soup
INGREDIENTS
| Ingredient | Quantity | Unit |
|---|---|---|
| Olive Oil | Tbsp | |
| Garlic | Cloves | |
| Yellow Onion, medium | Onion | |
| Carrots | lb | |
| Celery | Stocks | |
| Navy Beans, dry | lb | |
| Bay Leaf | Leaf | |
| Rosemary, dried | Tsp | |
| Thyme, dried | Tsp | |
| Smoked Paprika | Tsp | |
| Pepper, to taste | ||
| Salt, to taste | Tsp | |
| Package of pork shanks | lb |
RECIPE INSTRUCTIONS
Things To Try
Tony doubles all the spices.
Directions
Mince the garlic, dice the onion, slice the celery, and slice the carrots into thin rounds. Add the olive oil, garlic, onion, celery, and carrots to a large (5qt or larger) slow cooker.
Sort through the beans and remove any debris or stones. Give them a quick rinse and then add them to the slow cooker, along with the bay leaf, rosemary, thyme, paprika, and some freshly cracked pepper.
Add SIX CUPS of water to the slow cooker and stir to combine the ingredients. Place the lid on the slow cooker and cook on low for 8 hours.
After 8 hours, stir the soup and mash the beans slightly. Starting with just a ½ tsp, add salt to your liking. I used about 2 tsp total, but keep tasting and adding more, ½ tsp at a time, until it reaches the level that you prefer.
Sources
Tony Buff