Vegetarian Navy Bean Soup

1 (16-ounce) package dried navy beans, sorted and rinsed
2 quarts (8 cups) water
1 cup finely chopped carrots
1 cup finely chopped celery, including leaves
1/2 cup finely chopped onion
1 cup vegetable juice cocktail
1 tablespoon chicken-flavor bouillon granules
1/8 teaspoon crushed red pepper flakes

Combine beans and water in a large saucepan or Dutch oven. Bring to a boil. Boil 30 minutes. Remove from heat. Let stand 1 1/2 hours, or until beans are tender.

In a 3 1/2- to 4-quart electric slow cooker, combine the beans with their liquid, carrots, celery, onion, vegetable juice cocktail, bouillon granules and red pepper flakes; mix well. Cover and cook on Low heat setting 6 to 8 hours, or until beans and vegetables are very tender.

If desired, puree part or all of the soup until smooth in an electric blender or food processor.

Vegetarian Navy Bean Soup printer friendly version located here.
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