2 lbs. Navy Beans, dried
1 lb. onions, or a little more
1 lb. carrots
5 ribs celery, large
1-1/2 tablespoons parsley, dried leaves (or 1/4 cup fresh chopped parsley)
2 teaspoons oregano, dried leaves
2 teaspoons sage, ground
6 bay leaves
1 chipotle pepper
The night before we want to eat the navy bean soup, we preheat 10 cups of cold water to boiling in a pot on the stovetop, or in cups in our microwave oven.
We turn the slow cooker on to “high”.
While the water is heating, we clean and wash the beans and place them in the slow cooker. When the water is boiling, turn off the stovetop heat and carefully pour the hot water into the slow cooker with the beans. Mix the beans and water together.
Add the parsley, oregano, sage, and bay leaves to the slow cooker, and mix well. Cover the slow cooker and turn the heat down to “low”.
In the morning, wash and peel the carrots, onions, and wash the celery rib. Cut about 1/3 of the veggies into pieces and place in the container of a high speed blender such as a Vita-Mix. Add the chipotle pepper. Add a cup of cold water, cover the container and run the blender at high speed until the contents are creamy smooth.
Pour the contents into a glass baking dish and heat to boiling in a microwave oven. When the veggies are cooked, add them to the slow cooker, mix well, cover the slow cooker, and turn the heat up to “high”.
Dice the remaining veggies and place in the baking dish that was used to heat the pureed veggies, cover and cook in the microwave on high until the onions are semi translucent. Add the cooked veggies to the slow cooker and mix well again. Recover the pot and when the contents begin to boil, reduce the heat to “low”, and let simmer until you’re ready to eat.
When ready to eat, turn off the slow cooker and mix well. If the navy bean soup is thicker than you desire, a little additional boiling water can be added and mixed in.