Recipe of the Week: Slower Cooker Navy Bean Soup

Photo Credit: Randolph Graham

The navy bean got its current popular name because it was a staple food of the United States Navy in the early 20th century. They are a mild, pea-sized bean that are creamy white in color.

Like other common beans, navy beans are one of 13,000 species of the family of legumes, or plants that produce edible pods. Combined with whole grains such as rice, navy beans provide virtually fat-free high quality protein. 

See Chef Randy’s website for more recipes at: http://valley-vegetarian.com

Ingredients:

2  15-ounce cans navy beans – drained (such as Bush’s)

1 tablespoon onion powder

1 teaspoon garlic powder

1 teaspoon dried dill

1 tablespoon dried parsely flakes

2  15-ounce cans whole new potatoes – cut in half (such as Del Monte)

14 ounces frozen sliced carrots (such as Birds Eye)

1 cup sun-dried tomatoes (chopped)

2 teaspoons salt

¼ teaspoon pepper

5 cups vegetable broth

Directions:

Plug in and set slow cooker to high.

Place all ingredients in slow cooker. Cook for 3 hours. Prior to serving, adjust for salt adding more if necessary. Serve with a side of rice for a complete meal.

See Chef Randy’s website for more recipes at: http://valley-vegetarian.com

Randolph Graham, Ojai  

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Visit his author’s page on Amazon  for culinary inspiration!  

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Check out his latest gourmet, fresh and wonderful recipes and take on all things food.  This edition of The Ojai Visitors: Blanketing the Area: Summer on-the-go picnic ideas

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