French Country Soup

 
Ingredients
– 16oz dry (pinto? butter? great northern? Cannellini?) beans, soaked overnight and drained
**ETA: and boiled for at least 30 minutes to pre-cook, or use canned beans**
– 4c vegetable broth
– 16oz diced tomatoes
– 1c celery, chopped
– 1c carrots, chopped
– 1 small onion, chopped
– 1c potato, diced
– 1-2 cloves garlic, minced
– 1.5tsp salt
– 1tsp pepper
– 1Tbsp dry thyme
– 1 tsp dry sage
– 1 bay leaf
– 1Tbsp olive oil
– cabbage, chopped
– Parmesan cheese
Method
– Put ETA: **pre-cooked** beans, vegetables, and spices into a slow cooker and add enough water to cover and stir. Top with the cabbage.
– Warm on the slow cooker’s “keep warm” for 6-8 hours.
– Garnish with grated Parm.
—
HOWEVER, you an probably used the dry beans as-is with extra water. Being in a slow cooker soup for 6-8 hours will definitely hydrate and soften them [[1]]. Pre-soaking is good to remove the gas-causing stuff if you’re concerned about it.
Another good time-save would be to use the food processor to chop up the celery, carrots, onion, and garlic all at once.
[1] https://skillet.lifehacker.com/you-dont-have-to-soak-dried-beans-overnight-1818565255
 
While this recipe looks yummy the FDA recommends boiling beans in a pot for 30 mins because they contain a toxin called phytohaemagglutinin. The slowcooker doesn’t reach the high temperature needed to cook it!
Instant pot should work tho
Sorry for the lesson just want everybody to be safe!
https://www.johnson.k-state.edu/health-nutrition/agents-articles/do-not-cook-dry-beans-in-slow-cooker.html
 
 
😂

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