16 Bean Soup

• 1 pound 16 Bean Soup Mix
• 32 ounces vegetable broth
• 2 large onions, diced
• 1 bunch celery, diced
• 2 large bell peppers, diced
• 32 ounces diced tomatoes
• 16 ounces can green chiles, diced
• 2 tablespoons Dr. Fuhrman's Vegizest or other no salt seasoning
• 1 tablespoon dried basil *see note
• 1 tablespoon hot sauce ** see note
• 1 bunch Swiss chard leaves, diced (vein removed)

1. Clean, rinse, soak beans overnight. Drain and put in covered crock pot on medium with vegetable broth. Then chop onions and celery, add to crock pot.
2. About an hour later, chop and add bell peppers.
3. A couple hours after adding bell peppers, add tomatoes and seasonings. Leave to simmer another hour or until done. Add chopped swiss chard leaves and simmer another 15 minutes.
4. I double this recipe and freeze it in 3-4 cup servings. It keeps well in the fridge at least a week.
5. If you don't like your vegs soft, you can add them to the pot later so they will be crispier.
6. * Rub dried basil between fingers to release all the flavor before adding.
7. ** We use El Yucateco hot sauce. Beware hot sauces can become hotter as you rewarm dishes it's used in, so you may want to add it at the table or eliminate it completely.

mix, vegetable broth, onions, celery, bell peppers, tomatoes, green chiles, dr, basil, hot sauce, chard

Taken from www.epicurious.com/recipes/member/views/16-bean-soup-50167912 (may not work)