Ingredients:

  • 1 lb dried navy beans
  • 8 cups low-sodium vegetable broth
  • 1 medium yellow onion, finely diced
  • 3 medium carrots, sliced into rounds
  • 3 stalks celery, chopped
  • 4 cloves garlic, minced
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • 2 bay leaves
  • 1 tbsp extra virgin olive oil
  • 1 tbsp lemon juice
  • 1/4 tsp cracked black pepper

Instructions:

  1. Place the dried beans in a colander. Rinse under cold water and pick out any small stones or shriveled beans.
  2. Dice the onion, carrots, and celery. Mince the garlic.
  3. Add the rinsed beans, chopped vegetables, garlic, and diced tomatoes to the slow cooker.
  4. Stir in the thyme, smoked paprika, and black pepper. Drop in the bay leaves.
  5. Pour in the vegetable broth and olive oil. Stir gently to combine.
  6. Cover with the lid. Set the slow cooker to LOW for 8 hours until the beans are tender.
  7. Use a potato masher or immersion blender to lightly crush a small portion of the beans directly in the pot.
  8. Remove the bay leaves and stir in the lemon juice before serving.