This was one of those weeks where I finally caught the bug that’s going around; an occupational hazard for a teacher. The thing about being sick during the winter is that the effects of your cold feel about a hundred times worse because it is 25 degrees in the morning. So to say this week was a struggle is an understatement.
Maybe it’s just an old wive’s tale that soup makes you feel better when you’re sick, but there has to be some truth to it, right? Because you actually DO feel better after a piping hot bowl of soup. But if you’re the cook in the house, and you’re also sick, and you’re an adult, you’re going to have to suck it up and make your feel-better-soup yourself.
Enter the easiest bean soup ever. Thank you, slow-cooker. All you have to do is chop, dump, heat, stir, and then eat. And that just about matched my energy level this week.
Here’s the recipe.
Easy Slow-Cooker Bean Soup
Serves 4-6
Ingredients
1 lb Great Northern Beans, sorted and soaked overnight
1 cup diced carrots
1 1/2 cups diced onions
1 cup diced celery
2 tablespoons minced garlic
2 teaspoons dried sage
6 cups low sodium vegetable broth (1 1/2 boxes)
2-4 Bay leaves
Salt and pepper, to taste
Method
After soaking overnight, drain and rinse the beans. Place the beans in the slow-cooker and add all the other ingredients. Give the mixture a quick stir.
Cook on low HIGH for 8 hours, stirring every so often. Add more broth if needed and add salt and pepper to taste. The soup will turn out thick and creamy.
Enjoy with crusty bread and reap the benefits of leftovers!
Maybe it’s just an old wive’s tale that soup makes you feel better when you’re sick, but there has to be some truth to it, right? Because you actually DO feel better after a piping hot bowl of soup. But if you’re the cook in the house, and you’re also sick, and you’re an adult, you’re going to have to suck it up and make your feel-better-soup yourself.
Enter the easiest bean soup ever. Thank you, slow-cooker. All you have to do is chop, dump, heat, stir, and then eat. And that just about matched my energy level this week.
Here’s the recipe.
Easy Slow-Cooker Bean Soup
Serves 4-6
Ingredients
1 lb Great Northern Beans, sorted and soaked overnight
1 cup diced carrots
1 1/2 cups diced onions
1 cup diced celery
2 tablespoons minced garlic
2 teaspoons dried sage
6 cups low sodium vegetable broth (1 1/2 boxes)
2-4 Bay leaves
Salt and pepper, to taste
Method
After soaking overnight, drain and rinse the beans. Place the beans in the slow-cooker and add all the other ingredients. Give the mixture a quick stir.
Cook on low HIGH for 8 hours, stirring every so often. Add more broth if needed and add salt and pepper to taste. The soup will turn out thick and creamy.
Enjoy with crusty bread and reap the benefits of leftovers!