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Crockpot Great Northern Beans

What you need: 

1 pound great Northern beans (or any white bean)
1 onion, chopped
2 carrots, chopped
2 ribs celery, chopped
4 cloves garlic, chopped
2 heaping tablespoons vegetable bouillon seasoning (I use Morga)
1 bay leaf
1/4 cup olive oil
1-2 tablespoons vegan butter
salt and pepper, to taste

What you do: 

1. Night before: Sort, wash and cover beans with water to soak. I like to chop all the vegetables and store them in the fridge until morning. In the morning: Rinse beans.
2. Add to crockpot with veggies, bay leaf, vegetable seasoning, butter and olive oil. Cover with about 1" water.
3. Turn crockpot on low and cook all day. You might find that you need to add a little more water toward the end of the cooking process, so if you can’t get home during the day to check, you might want to add a little more water in the beginning.
4. Just before serving, take out about 1 cup beans and puree in a food processor and stir back into crockpot. This process will help thicken the soup. Salt and pepper to taste and enjoy!

Preparation Time: 
8-10 hours
Cooking Time: 
Servings: 
6
Recipe Category: 

SO HOW'D IT GO?

Great and simple dish.  This person cooks like me.  Put it in, go to work, cook all day, come home and eat.  Slow cookers for 6-8 hours?  Maybe if you have 0 commute or work part time!

I used bullion cubes because they were cheaper.  When I saw the size and sodium I decided on 6 which worked for me.  I dislike onion so added extra celery and carrots which also worked for me.  I also don't care for bay, so left it out, np.

Finally, initially seemed very watery and I was worried it was soup which wasn't really what I wanted or planned.  However, it was very thick and more like a stew.  Bread was enough despite my plans for another side.  It also thickened as it stood so if that bothers you recommend letting it stand maybe 30 minutes off.

Actually taste reminds me a lot of pea soup with ham without ham and peas=)  Weird I know.  Enjoy!

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Delicious and EASY. My 6 year old LOVED these so I love this recipe even more. I use less oil and only 1 TBSP of butter and add an extra carrot and celery rib. I've subbed lentils for beans too, which also works. I'm always appreciative of quick, healthy, weeknight meals, that my kiddos devour! I registered on this site just to review this recipe. :-)

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I made a double batch and froze most of it.  It thaws and reheats beautifully in the microwave.  Plus I added 1/4 C (1/8C per batch) Evaporated Milk I had left over and it made a very unique flavor, that I like.  I can't wait to try some other soups on this site.Cool

 

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Quite tasty. I ended up cooking mine for like 1.5 days on a combo of high/low/warm because I kept forgetting about them...  :) Anyway, I'd also cut the oil a bit next time because they were a little oily. Very easy to do, and everyone in my family liked them so I'll make them again.

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These were wonderfully delicious!  I loved how the blended beans added back in make it sort of like a stew; so thick and hearty and completely yummy!

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Absolutely delicious!! I cooked it all day (about 10.5 hours) and when I got home, there was a lot of liquid in the pot, so I drained a good bit of it out. Then, I pureed about half of it with a stick blender. This gave it a really good consistency. I served it with Quick and Easy Yeast-Free Oatmeal Whole Wheat Bread and some steamed kale. It was fantastic and I think next time, I might add some liquid smoke to the crockpot to see if it adds something. Great easy recipe - THANKS!!

my lord! i think i'm gonna have to steal yur dinner here lol. i have some collard greens that are dying to be used up! and instead maybe make some cornbread:)
nice ideas on top of the already yummy sounding recipe. thanks to both! this will be a dinner this week.

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Insanely tasty, especially considering how easy to make it is.

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;)b Excellent - This was great.  It reminded me of my childhood when my mother would make beans on a cold Montana day.  I followed the recipe as it was written with the following exceptions: I added a head of cabbage, a can of tomatoes, 1/4 tsp of nut meg, 1 tbsp of dried parsley, 1 cup of cubed portobello mushrooms and about 1/4 tsp of Liquid Smoke (which you can get in the condiment section of any grocery store).  It was fantastic.  Be careful with the liquid smoke because it can overpower if you use too much, but it will give the recipe a little of that smoked pork flavor common with this type of soup.  I even like to add a little Tabasco Sauce to mine when I dish it up (I did not add it as a main ingredient since not everyone in the family agrees), or, just a little vinegar if you don't have the Tabasco Sauce will kick it up a notch if you like that sort of thing.

I even had some for breakfast the next morning.  My wife, who normally does not like beans really liked this.  Even some of my really persnickety children devoured them.  You just have to give this a try.  It's great!!!

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This was amazing!  I used twice the garlic and carrots, and left out the celery and decreased the onion.  I also added a bit more of the veggie broth seasoning ( mine has like..no sodium).  When it was finished, my husband and I topped it with onion powder, salt and pepper.  We also stirred in a healthy amount of nutritional yeast.  We had some whole wheat rosemary bread I made that was a little on the stale side, and we chopped it up and put it in our bowl to soak up all the juices.. and it tasted awesome.  I think next time, I will decrease the oil though...mine tasted a but oily.  ;)b

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This was pretty good.  The only addition I made was some macaroni pasta.  It turned out to be a delicious, easy, cheap meal. Thanks!

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