Ingredients:

  • 1 lb (450g) dried Great Northern or Cannellini beans, sorted and soaked overnight
  • 2 medium (150g) carrots, diced
  • 2 stalks (60g) celery, diced
  • 1 medium (110g) yellow onion, finely chopped
  • 4 cloves (20g) garlic, minced
  • 1 tsp (5g) dried thyme
  • 1 bay leaf
  • 8 cups (1.9L) low-sodium vegetable or chicken broth
  • 1 tbsp (15ml) fresh lemon juice
  • ¼ cup (15g) fresh parsley, chopped

Instructions:

  1. Rinse the soaked beans thoroughly in cold water.
  2. Place the beans, diced carrots, celery, onion, garlic, thyme, and the bay leaf into the slow cooker.
  3. Pour the broth over the ingredients and stir gently to combine.
  4. Secure the lid and set the Crockpot to Low for 6 to 8 hours or High for 4 hours, until beans are tender and vegetables are soft.
  5. Remove the bay leaf from the pot.
  6. To achieve a creamy consistency, use an immersion blender directly in the pot to blend about 1/4 of the soup, or scoop out 2 cups of beans and broth, blend until smooth, and stir back in.
  7. Stir in the lemon juice and fresh parsley just before serving.