Hearty Crockpot Bean Soup
- 2 cups 13 bean dry soup mix (e.g., bob's red mill)
- 2 cans low sodium mushroom broth (e.g., health valley)
- 2 cans low sodium vegetable broth (e.g., health valley)
- 1 tablespoon gaylord hauser dry veg broth, or equivalent vogue
- 1 teaspoon as desired: organic gourmet vegan vegetable soup
- 1 teaspoon as desired: organic gourmet vegan wild mushroom soup
- 1 as desired: cube low sodium vegetable bouillon
- 1 medium onion, chopped
- 2-3 carrots, sliced
- 2-3 celery stalks, sliced
- 1 28-ounce can crushed tomatoes
- 1-2 bay leaves, as desired
- 1 tablespoon each herb as desired: rosemary, basil, thyme, sage
- Soak 2 cups of dry 13-bean mix in 5+ cups of water and let stand overnight or all day while at work. Drain and rinse beans. Place beans in a large oven pot and add the 4 cans of broth. Add the dry vegetable broth mix, stock concentrates, and 1/2 bouillon cube if desired. Cover.
- While the beans are cooking, chop the onion and slice the carrots and celery. When the beans are soft, pour the beans and broth into a crock pot. Add the remaining 1/2 bouillon cube, crushed tomatoes, cut vegetables, and
- herbs. Add a little extra water, if desired, if some of the broth has cooked off. Simmer on low in the crock pot, overnight works very well. Soup is done when a sample of carrot or celery is soft when bitten.
- Makes about 14 1 cup servings.
- Estimated preparation time does NOT include bean soak time or crock pot time, just the time to cook the beans while preparing the other ingredients.
- I also do a variation of this that uses only 1 cup of 13-bean mix and 1 cup of dried vegetable soup mix (Bob's Red Mill). In this variation I do not soak the dried vegetable soup mix, it gets added into the beans and broth after the beans are cooked.
eg, mushroom broth, vegetable broth, broth, vegetable soup, mushroom soup, vegetable bouillon, onion, carrots, celery, tomatoes, bay leaves, rosemary
Taken from www.epicurious.com/recipes/member/views/hearty-crockpot-bean-soup-50169167 (may not work)