Navy Bean Soup

A simple yet delicious soup for the autumn days!

1 pound dried navy beans
1 onion, diced
3 carrots, sliced
2 stalks celery, sliced
5 cloves garlic, minced
2 quarts chicken broth
2 tablespoons dried Herbes de Provence
2 bay leaves
1/4 teaspoon salt (omit if chicken broth is salty)
1/4 teaspoon pepper
4 large beef kiolbassa sausages (precooked), sliced

Rinse beans and soak 24 hours. Drain and rinse, then pour into crockpot.

Sauté onion, carrots, and celery in olive or coconut oil. When vegetables are tender, add garlic and sauté 2 minutes more. Pour vegetables into crockpot, then add herbs, bay leaves, pepper, and chicken broth. Cook on high 8-10 hours. Add the sausage slices in the last hour. When beans are tender, serve and enjoy.



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