Congressional Bean Soup (Crockpot)

The Congressional Bean Soup has been served in the United States Senate’s restaurant every day since at least 1903.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 380 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.

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Medium

Congressional Bean Soup (Crockpot)

Cooking Method: Crockpot Cuisine: American Courses: Dinner, Lunch, Soup Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 20 min Cook Time 360 min Total Time 6 hrs 20 mins

Servings: 6 Calories: 1500

Best Season: Winter

Ingredients

Servings

• 2 cup Dried Navy Beans
• 2 medium Carrots
• 2 medium Celery Stalks
• 1 medium Onion
• 3 clove Garlic Cloves
• 2 leaf Bay Leaves
• 1 teaspoon Dried Thyme
• 1 teaspoon Dried Parsley
• 6 cup Vegetable Broth
• 2 cup Water
• 1 teaspoon Salt
• 1 teaspoon Black Pepper
• 1 tablespoon Olive Oil

Instructions

1. Rinse the dried navy beans and soak them overnight.
2. Drain the soaked beans and add them to the crockpot.
3. Chop the carrots, celery, onion, and garlic cloves.
4. Add the chopped vegetables to the crockpot.
5. Add bay leaves, dried thyme, dried parsley, vegetable broth, water, salt, and black pepper to the crockpot.
6. Stir well to combine all ingredients.
7. Cook on high for 6 hours or on low for 10 hours.
8. Before serving, remove bay leaves and drizzle with olive oil.
9. Serve hot and enjoy!

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 5g8%

Total Carbohydrate 40g14%

Sugars 5g

Protein 12g24%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.