Ingredients
Scale
- 1 pound dried great northern beans, rinsed and sorted
- 6 cups low-sodium vegetable or chicken broth
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 tablespoon olive oil
- Optional: ½ teaspoon smoked paprika or cumin
- Optional garnish: parsley or lemon juice
Instructions
- Rinse and sort the beans, removing any debris. Soaking overnight is optional.
- Chop the onion, celery, carrots, and garlic evenly.
- Add olive oil, chopped vegetables, beans, thyme, salt, pepper, and bay leaf to the slow cooker. Pour in the broth and any optional spices.
- Cook on low for 7–8 hours or on high for 4–5 hours, stirring once halfway through.
- Check the beans for tenderness after cooking. Adjust seasoning to taste and remove the bay leaf.
- Serve warm, garnished with parsley or a squeeze of lemon juice, if desired.
Notes
For added flavor, use homemade broth instead of store-bought. You can experiment with different vegetables for added nutrition.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 2g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg