BLESS THIS MESS
Slow Cooker Vegetable Bean Soup is one that you need in your go-to collection. This hearty rich soup is just the thing to get you through winter. Serve it with a side of whole grain cornbread and everyone will be happy.
Soak the beans overnight according to the package directions. In the morning, drain the beans and place the beans, carrots, celery, onion, garlic, and sage in the slow cooker.
Cover with broth and water. Stir to combine.
Cover and cook on high for about 8 hours (the beans will be tender after about 6 hours, but the longer it cooks, the creamier the soup gets.
Before serving stir in 2-3 teaspoon smoked paprika and 1-2 teaspoons salt, both to taste. I tend to like more of both of them.
Taste soup and add additional salt and pepper to taste.
Serve hot with your favorite cornbread recipe.