Navy Bean Soup
I got the basic idea for this from Leanne Ely's book Saving Dinner. But this is how I did it:
Soak one pound navy beans (half a 900 gram bag) overnight.
When you get up in the morning, discard the soaking water. Throw some frozen chopped onion, the beans, a couple of bay leaves, and 1 litre (quart) chicken or vegetable broth into the slow cooker, and turn it on high.
Later, when you're feeling more awake, add in sliced carrots and/or celery. I didn't have celery so I put in some celery seed. Keep the soup cooking all day, on high for part of the time if your day is getting short. When the beans seem like they're pretty soft, add in salt and pepper; I also added a bit of cumin. Add a little water if it seems to need it, but don't add TOO much.
You can turn it off and let it sit for awhile before you eat, to let it thicken and cool a bit.
Serve with homemade bread or rolls, and slices of cheese.
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