Top rated crock pots for soups and stews this fall
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Slow Cooker Italian Vegetable Bean Soup
- 1 lb. dry Great Northern Beans
- 2 ribs of celery, finely chopped
- 1 small onion, finely chopped
- 3 carrots, peeled and finely chopped
- 1 Tbsp. fennel seeds
- 2 tsp. dried oregano leaves
- 2 tsp. garlic powder
- ¼ tsp. red pepper flakes (optional)
- Salt and pepper to taste
- 6 Tbsp. finely grated Parmesan cheese (opt)
Combine the beans, celery, onion, carrots, fennel seeds, oregano, garlic powder and red pepper flakes and 5 cups of cold water in a 3 quart slow cooker. Cook on high for 5 hours, until beans are tender.
If desired, drain to remove the bean cooking liquid which sometimes causes gas. Whether you drain the beans or not you’ll need to add more liquid. Add enough water to achieve desired soup thickness (it will be between 2-4 cups). Stir in salt and pepper to taste. Ladle into bowls. Top each serving with 1 tablespoon of the Parmesan cheese. Recipe from Around My Family Table
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