15-Bean Soup

• 1 onion, minced
• 6 garlic cloves, minced
• 1 tablespoon vegetable oil
• 2 teaspoons minced fresh thyme (or 1/2 t. dried)
• 6 cups low sodium chicken broth
• 12 ounces white mushrooms, quartered
• 1 1/4 cups fifteen-bean soup mix (flavoring packet discarded, picked over, pre-soaked overnight, drained)
• 4 ounces bacon (about 4 slices)
• 1/2 ounce dried porcini mushrooms, rinsed and minced
• 2 bay leaves
• 8 ounces swiss chard, stemmed and leaves sliced 1/2 inch thick
• 1 (14 1/2 ounce) can whole tomatoes, drained and chopped medium
• salt
• pepper

1. Microwave onion, garlic, oil, and thyme in bowl, stirring occasionally, until onion is softened, about 5 minutes; transfer to slow cooker.
2. Stir broth, white mushrooms, soaked beans, bacon, porcini mushrooms, and bay leaves into slow cooker.
3. Cover and cook until beans are tender, 9-11 hours on LOW or 5-7 hours on HIGH.
4. Let soup settle for 5 minutes, then remove fat from surface using large spoon.
5. Discard bacon and bay leaves.
6. Stir in chard and tomatoes, cover, and cook on HIGH until chard is tender, 20-30 minutes.
7. Season with salt and pepper to taste and serve.

onion, garlic, vegetable oil, thyme, chicken broth, white mushrooms, fifteenbean soup mix, bacon, porcini mushrooms, bay leaves, swiss chard, tomatoes, salt, pepper

Taken from www.food.com/recipe/15-bean-soup-471093 (may not work)