1 cup dry beans, picked over and rinsed
2 medium carrots, peeled and finely diced
1 small onion, finely chopped
2 celery stalks, finely diced
3 tablespoons uncooked white rice
2 tablespoons minced garlic
1 teaspoon herbes de Provence or dried thyme
½ teaspoon salt
1/8teaspoon ground white or black pepper
Combine ingredients in a gallon zip lock bag (minus the broth). Freeze. Thaw, add broth and bag to slow cooker. Cover and cook on low for 8 hours or on high for 4 to 5 hours. Serves 4-5 people.
Let me know if you enjoy this!
Cheers,
Patience
