A filling and wholesome bean soup that is slow-cooked in a crockpot, ideal for a cold day.
Ingredients: 2 cups dried mixed beans. 1 onion, diced. 2 carrots, sliced. 2 celery stalks, chopped. 3 cloves garlic, minced. 1 can 14 oz diced tomatoes. 6 cups vegetable broth. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. 1 bay leaf. Salt and pepper to taste.
Instructions: Rinse the mixed beans under cold water and remove any debris. Place the beans in the slow cooker along with diced onion, sliced carrots, chopped celery, minced garlic, diced tomatoes, and vegetable broth. Add dried thyme, dried rosemary, bay leaf, salt, and pepper to the slow cooker. Stir well to combine all ingredients. Cover and cook on low heat for 8 hours or until the beans are tender. Before serving, taste and adjust seasoning if necessary. Remove the bay leaf. Serve the slow cooker bean soup hot, garnished with fresh herbs if desired.
Prep Time: 15 minutes
Cook Time: 480 minutes
The Road To Athens
