4 cloves Grandma’s Jam House Pickled Garlic, minced
1 medium onion, diced
4 stalks celery, sliced
½ pound carrots, sliced
1 bay leaf
1 teaspoon dried rosemary
½ teaspoon dried thyme
½ teaspoon smoked paprika
½ teaspoon black pepper
6 cups chicken stock
1 ½ teaspoon sea salt
Instructions
1. Place beans in a large pot with enough water to cover them and boil for 10 minutes. Drain.
2. Place cooked beans, olive oil, garlic, onion, celery, carrots, bay leaf, rosemary, thyme, paprika, black pepper and chicken stock to the slow cooker, and stir carefully to combine the ingredients.
3. Cook for 8 hours on low or on high for 4-5 hours.
4. After cooking, stir the soup and mash the beans slightly to thicken soup to your desired consistency.
5. Add salt to taste.
