Congressional Bean Soup Recipe Crock Pot
Description
Congressional bean soup is a traditional and comforting dish that is well-known for its long-simmered flavor. It is a hearty meal that is perfect for cold days and can be made in a crock pot for ease of preparation. This soup is made with a variety of beans, vegetables, and herbs. The beans provide a rich and creamy texture that is balanced out by the vegetables and herbs. It is a flavorful and nutritious soup that is both filling and satisfying. This recipe is sure to become a family favorite.
Prep time
This recipe takes approximately 15 minutes to prepare. You will need to soak the beans overnight so they are tender before adding them to the crock pot. This will ensure that the beans are cooked to perfection. You will also need to chop the vegetables, which can be done ahead of time.
Cook time
Once the ingredients are assembled, the soup will cook for 8-10 hours in the crock pot. You can set it to cook on low for the entire time or high for the first 4 hours and then switch to low for the remaining time. This will ensure that the beans are cooked through and the vegetables are tender.
Ingredients
- 2 cups dry white beans
- 1 large onion, diced
- 2 stalks celery, diced
- 2 carrots, diced
- 2 cloves garlic, minced
- 1 teaspoon thyme
- 1 teaspoon oregano
- 1 bay leaf
- 1/2 teaspoon black pepper
- 6 cups chicken broth
- 2 tablespoons tomato paste
- 1/4 cup fresh parsley, chopped
Instructions
1. Soak the beans overnight in a large bowl of cold water. Drain and rinse the beans before adding them to the crock pot.
2. Add the onion, celery, carrots, garlic, thyme, oregano, bay leaf, and black pepper to the crock pot and stir to combine.
3. Pour in the chicken broth and tomato paste, stirring to combine.
4. Add the soaked beans to the crock pot and stir to combine.
5. Cook on low for 8-10 hours or on high for 4 hours and then switch to low for the remaining time.
6. When the soup is done, remove the bay leaf and stir in the parsley.
7. Serve with a slice of crusty bread and enjoy!
Equipment
- Large bowl
- Crock pot
- Knife
- Cutting board
- Measuring cups and spoons
- Spoon
Notes
This recipe makes 8 servings. The soup can be stored in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Nutrition: Per Serving
- Calories: 240
- Fat: 2g
- Carbohydrates: 43g
- Protein: 12g
- Fiber: 9g
Recipe Tips
If you want to add more vegetables to the soup, you can add diced potatoes, zucchini, or bell peppers. You can also add some diced ham or bacon for a heartier flavor. Adding a splash of red wine or white wine to the soup will also add a unique flavor. You can also garnish the soup with croutons or shredded cheese.
This soup is best served with a green salad and some crusty bread. It is also perfect for freezing and reheating later. The beans will continue to absorb liquid as the soup sits, so you may need to add more liquid when reheating.
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