[Joyful Mommy]

My slowcooker and vegan modified Bean Soup Recipe

Ingredients:
2 tbsp vegetable or olive oil (i use EVOO)
1 coarsely chopped onion
1 clove garlic, finely minced (i always use more than this...at least 3. we LOVE garlic!)
1/2 cup sliced celery
1 cup nine bean soup mix (i sometimes use 1 1/2 cups, to up the protein)
(this bean mix contains: green whole peas, green whole lentils, small red beans, small white beans, light red kidney beans, pinto beans, red split lentils, black beans, and black eye beans. i suppose you could just use a mix of whatever beans you have on hand...but this mix tastes very yummy!)
6 cups water
2-3 tbsp veggie bouillon powder
(the original recipe calls for 4 cups of chicken stock and 2 cups of water, if you want to do that instead of the water and bouillon)
1 28 oz can of diced tomatoes (or equivalent fresh. sometimes i add one or two extra fresh diced tomatoes)
salt and pepper to taste (i do this right before serving, and find it doesn't need much at all)
optional: parmesan cheese to garnish

Directions:
Soak beans overnight. Either in a pan or in the slowcooker (takes about 20 minutes on high), saute onion, garlic, and celery in the vegetable oil until celery and onions are translucent. Add the beans, water/chicken stock/bouillon, and tomatoes. In a slowcooker, cook on low for 6ish hours?...this recipe is pretty forgiving time-wise. If cooking in a pot, bring soup to boil, then reduce heat to med-low, cover, and simmer for about 2 hours. add salt, pepper, and parmesan, if desired.

If you try it, please let me know what you think of this recipe!