Ingredients
1
cup finely chopped carrots
1
cup finely chopped celery, including leaves
1/2
cup finely chopped onion
1
(16-oz.) pkg. dried navy beans, rinsed
2
quarts (8 cups) water
1
cup vegetable juice cocktail
1
tablespoon chicken-flavor instant bouillon, if desired
1/8
teaspoon crushed red pepper flakes
Preparation
In 3 1/2- to 4-quart slow cooker, combine all ingredients; mix well.
Cover; cook on low setting for at least 8 hours.
If desired, in blender container or food processor bowl with metal blade, puree part or all of soup until smooth.
