Crock Navy Bean Soup (FREEZES WELL)
Serves 6
1 pound dried navy beans
2 cans chicken broth -- (or use veggie broth)
2 cans diced tomatoes
1 cup red wine -- (optional--can skip)
1 onion, chopped
1 teaspoon paprika
1 bay leaf
1 tablespoon garlic powder
1/2 teaspoon thyme
1 pinch crushed red pepper (optional)
Soak your beans overnight, rinse and drain well.
In a crock-pot, combine the soaked beans and the rest of the ingredients.
Add water to cover (by an inch).
Cook on low for 4 to 8 hours or until beans are tender.
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