Cyn's Navy Bean Soup
Submitted by mdolak
A slow cooker navy bean and barley soup with sage and a hint of liquid smoke. Creamy, smoky, and completely plant-based.
YIELD
4 servingsPREP
10 minCOOK
4 hrsREADY
4 hrsSome soups just feel like a warm hug. This is one of them. Navy beans and pearl barley simmered low and slow in a crockpot with sage and vegetable stock until everything turns thick and creamy.
The secret ingredient is liquid smoke. Just a splash gives this meatless soup that deep, smoky flavor you’d normally get from a ham hock.
Soak the beans overnight, toss everything in the slow cooker, and walk away. Four hours later you’ve got a pot of soup that’s filling, cheap, and tastes like it took way more effort than it did.
Kitchen Tips
- Soak the beans overnight for even cooking. Skip this step and you’ll be waiting a lot longer.
- Add the barley in the last hour so it stays chewy instead of dissolving into mush.
- Liquid smoke is potent. Start with a small splash and taste before adding more.
- This freezes beautifully. Portion it into containers for easy grab-and-go lunches.
Ingredients
Directions
Soak beans overnight in cold water enough to cover.
Drain.
Add chopped veggies, beans and sage.
Cook 3 hours or better on high. Add barley, salt and pepper and liquid smoke.
Cook another hour.
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