Slow Cooker White Bean Soup – Gluten Free & Vegan
Friday, April 26, 2019
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Ingredients
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 1 medium yellow or white onion, chopped
- 4 cloves of garlic, minced
- 6 cups low sodium vegetable broth
- 2 cups dry navy beans*
- 1/2 tsp basil, dried
- 1/2 tsp rosemary, dried
- 1/2 tsp sage, dried
- 1 tsp thyme, dried
- 1 tsp salt
- Add all ingredients to slow cooker or Instant Pot and stir.
- Cook on low for 6-8 hours or high for 4-5 hours.*
- If cooking in an Instant Pot, add all ingredients to the pressure cooker, close the lid and make sure you are NOT venting. Select the Bean/Chili setting which should be pre-programmed to cook for 30 minutes, high pressure, and on the normal mode. Allow the Instant Pot to release naturally.*
for full instructions you can go to : https://justwhatweeat.com