Spiced-Up 16 Bean Vegan Soup

• 2 32-oz containers of vegetarian broth
• 2 bags of 16 beans dry soup mix (it only has the beans)
• 1 can of crushed tomatoes mixed with cilantro in lime juice
• 1 onion
• 2 zucchini
• 2 summer squash
• 2 cloves of garlic
• Thyme
• Rosemary
• Parsley
• Turmeric
• Cumin
• Hungarian Paprika
• Garlic powder
• Olive Oil

1. Soak beans over night or do a "quick soak" where the beans are brought to a hard boil for 2 minutes then set in the water for an hour.
2. Chop up onion and put turmeric all over it, saute it in a pan in olive oil.
3. Put into crockpot: beans, vegetarian broth, a pinch of each type of spice, garlic, sauteed onions, and can of crushed tomatoes. Set the crockpot to high for 4 hours.
4. When there's 40 minutes left on the crockpot, slice up squash and zucchini, cover zucchini in garlic powder and squash in paprika. Sautee both in olive oil then add them to the crockpot giving them approximately 10-20 minutes until the soup is done.

containers, beans, tomatoes, onion, zucchini, summer, garlic, thyme, rosemary, parsley, turmeric, cumin, paprika, garlic, olive oil

Taken from www.epicurious.com/recipes/member/views/spiced-up-16-bean-vegan-soup-50057687 (may not work)