6 servings protein
1 cup dry navy beans
6-8 cups really hearty veggie broth, preferably homemade
1 carrot, diced
1 celery stalk, finely diced
Small hunk of onion finely minced
1/2 tsp garlic powder
1 tsp salt
1 tsp black pepper
2 bay leaves
Put everything in the crock pot and cook on low 8 hours or high 6 hours, until beans are done.
Taste and add more salt and pepper as necessary. Remove bay leaves and serve with my Gluten Free Muffins that taste like cornbread, and a salad.