Slow Cooker Navy Bean Soup is comfort food to the max and has the quality and flavors for all ages. A great dinner so go ahead and serve it to your family and make it a tradition.
Course Main Course, Soup
Cuisine Beans, Crock Pot, Slow Cooker
Prep Time 20 minutesminutes
Cook Time 8 hourshours
Total Time 8 hourshours20 minutesminutes
Servings 6Servings
Calories 167kcal
Author Ginny McMeans
Ingredients
16ouncesNavy beans, dried
5cupswater
2tablespoonsextra virgin olive oil
1onion, large yellow, chopped
4clovesgarlic, 3-4 to 4 garlic cloves, depending on how big they are, finely chopped
1corn, on the cob or 1 can Whole Kernel Corn
14ouncesdiced tomatoes, canned 14 to 15 ounces
1 ½teaspoonsoreganodried
1teaspoonsalt
dashblack pepper
Instructions
The Night Before:
Pick over the beans and rinse. Place the beans in a large pot and cover with water by about 2 to 3 inches. Let soak overnight - the beans will swell.
In the Morning:
Drain the beans and place in a large slow cooker.
Heat the oil in a skillet and saute the onion until it is translucent - about 10 minutes.
Shuck the corn and cut off the corn kernels or drain the can of corn.
Add everything to the crockpot and cook on low for 8 to 10 hours or high 4 to 5 hours. All done and ready to serve.
Notes
Will keep in the fridge for 3 days or you can freeze for up to 4 months.IF FREEZING:Let the mixture cool to room temperature and freeze in any of the ways I have described in my article Preparing Food for the FreezerTO PREPARE AFTER FREEZING:Take out of the freezer and put in the refrigerator a few hours (about 6 hours) before heating. Heat in a large saucepan or in the microwave. Serve hot.Now, here is another tip for making Navy Bean Soup Slow Cooker Style. If you would like more of a clear broth then you can chop up a couple of small fresh tomatoes instead of using canned tomatoes.If you're looking for more of a stew than the soup featured in this article then add 4 cups of water instead of 5.