A great meal to cook on a cool day. Throw in your Crock Pot in the morning and enjoy a good lunch!
NEED:
1 pound dry navy beans, sorted and rinsed
2 quarts veggie broth
1 diced onion of medium size
4 peeled and smashed cloves of garlic
2 tsp salt 1/4 teaspoon pepper
2 diced medium potatoes
1 pound sliced and frozen carrots
1 cup diced tomatoes
1-2 tsp dried dill
3-4 tbsp fresh, minced parsley
Place onions, pepper, beans, garlic, veggie broth and salt into the slow cooker.
Cook under medium heat.
As you add water desirably, allow it to simmer for four hours.
When the beans soften, add potatoes and allow them to cook up to the point they are tender.
Add tomatoes, carrots and dill.
Continue cooking until the carrots are well cooked.
Add parsley then seasoning and stir. You can serve as desired.
