1. Admire those beautiful beans, then place them in the slow cooker along with the potatoes, carrots, celery, and onion.
2. Sprinkle in the minced garlic and pour in the broth, ensuring that the liquid covers the ingredients comfortably – like a cozy blanket.
3. Tuck the thyme, bay leaves, and the optional ham hock in among the vegetables. This little addition brings a depth to the broth that reminds me of suppers at my mother’s table.
4. Cover and set your slow cooker to high for 6 hours or low for 12 hours, just enough time to let the flavors marry, and the ingredients soften to perfection.
5. When the soup’s cookin’ is done, fish out the bay leaves and the ham hock, if you used one. Give the soup a good stir and season with salt and pepper to your taste – just how your family likes it.
6. Ladle the hot soup into bowls, and sprinkle a little parsley over the top for a burst of color.
Variations & Tips
If you’re in a pinch for time, canned beans can be used in lieu of dried – just reduce the cooking time accordingly and add ’em in the last couple hours. For a touch of zest, squeeze in some lemon juice or a dash of hot sauce before servin’. And for those lookin’ to bulk this up, chunks of smoked sausage or leftover roast chicken are fine additions. Remember, recipes like this are just starts, darlin’; your final dish should be as unique as your own family’s story. So go ahead, get that slow cooker out and let the magic happen. It’s like stitchin’ a quilt – each piece has its place, and together, they make for somethin’ beautiful.
