Overnight Bean Soup
|Dry white beans||1 Pound (Small Size)|
|Water||6 Cup (96 tbs)|
|Boiling water||2 Cup (32 tbs)|
|Carrots||2 Large, diced|
|Celery ribs||3 , diced|
|Chicken bouillon granules||2 Teaspoon|
|Chicken bouillon granules||2|
|Dried thyme||1⁄2 Teaspoon|
|Fresh parsley||1⁄4 Cup (4 tbs), chopped|
|Parsley||1⁄4 Cup (4 tbs), chopped|
|Dry onion soup mix||1 Tablespoon (1 envelope)|
1) Wash the beans.
2) In a saucepan, combine the beans and 6 cups of water and bring the mixture to a boil. Reduce the heat to low and gently simmer for about 2 minutes. Take then pan off the heat, cover it and allow to stand for about 60 minutes, or overnight.
3) In a slow cooker, put the beans and the soaking water. Add the carrots, celery, bouillon, bay leaf, thyme, salt, pepper and 2 cups of boiling water.
4) Cover the cooker and cook over high heat for about 5 to 5 1/2 hours. Altrnatively, cook over low heat for 10 to 11 hours.
5) Add the soup mix and parsley and stir well. Cover and cook over high heat for an additional 15 minutes.
6) Serve hot.