Eosinophilic Esophagitis Friendly Slow Cooker Navy Bean Soup
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Learn more →Ingredients
6 servings
- 1 lb dried navy beans, rinsed and picked over
- 1 smoked ham hock (about 1 lb)
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 3 medium carrots, peeled and diced
- 3 stalks celery, diced
- 4 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 2 cups water
- 2 bay leaves
- 1 tsp dried thyme
- ½ tsp smoked paprika
- ¼ tsp black pepper
- salt, to taste
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Heat the olive oil in a large skillet over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until the onion is softened and translucent, about 6–7 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Transfer the vegetables to a 6-quart slow cooker.
- 2
Add the rinsed navy beans, ham hock, chicken broth, water, bay leaves, dried thyme, smoked paprika, and black pepper to the slow cooker. Stir to combine.
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