Kosher Vegetarian Cholent

• 1 1/2 cups dried large lima beans
• 1 tablespoon vegetable oil
• 2 garlic cloves, minced
• 2 medium onions, thinly sliced
• 3 stalks celery, thinly sliced
• 2 large potatoes or 4 small potatoes, peeled and quartered
• 2 carrots, peeled and thinly sliced
• 1 bay leaf, crushed
• 1 1/2 - 2 tablespoons vegetarian chicken soup mix or 5 vegetable bouillon cubes
• 1 tablespoon paprika (I find using half smoked bittersweet paprika and half regular paprika adds depth to the final flavou)
• 4 cups hot water
• salt
• fresh ground pepper

1. Soak the beans overnight, then drain.
2. Or, follow package directions for quick soaking.
3. In a large skillet, heat the oil and saute the garlic, onions and celery until tender.
4. Put in slow cooker.
5. Add the potatoes, carrots, beans, bay leaf and paprika.
6. Dissolve the soup mix in 1 cup of the hot water and add to the vegetables with the remaining 3 cups of water.
7. Add salt and pepper to taste.
8. Cover tightly and cook on low 18-24 hours.
9. Taste and adjust seasonings, if necessary.
10. Makes four very generous servings.

beans, vegetable oil, garlic, onions, stalks celery, potatoes, carrots, bay leaf, chicken soup, paprika, water, salt, fresh ground pepper

Taken from www.food.com/recipe/kosher-vegetarian-cholent-95630 (may not work)