Eating Journey: 'Confessions of a Reformed Eater'

Veggie Bean ‘Crock-Pot’ Soup
7-8 cups of goodness

3 c. of dried soup mix, soaked over night and boiled for 10 minutes (I just bought my bulk from the store)
3 garlic cloves
1 chili
1 tsp. of fresh ginger

7-8.5 c. of water
1/2 c. red wine
2 vegetable stock cubes
1-2 TB salt
2-3 chilis, diced up
4-5 cloves of garlic, finely chopped
1 medium onion, diced up
1 TB of Italian seasoning
1 can of stewed tomatoes w/ juice
1/2-3/4 c. of tomato sauce (pasta sauce will do)
1-2 stalks of celery cut up
2-3 carrots chopped up
3 medium, 1-2 large potatoes cubed into little chunks

1. Soak the beans overnight in water
2. Drain the water from the beans
3. Add fresh water to a large sauce pan and bring to a boil for 10 minutes. Add in garlic and chili and ginger
4. In a crock pot add the following
   1. 6 c. water
   2. wine
   3. potatoes, carrots, onion, garlic, chili
   4. stewed tomatoes, tomato sauce
   5. salt, seasoning, pepper, stock cubes (crushed up)
5. Once the beans are done boiling, strain the water out, but keep the chili, garlic and ginger.
6. Throw it into a crockpot for 4 hours on high, then about 9 hours on low.
   1. After about 6 hours add 1 c. of water
   2. After about 8-9 hours add another cup of water
7. EAT! It’s great because it keeps and freezes well.

Filed under: dinner, lunch, recipes | Tagged: beans, crock pot, dinner, easy, gluten free, healthy, low-fat, Recipe, slow cooker, soup, vegan, vegetarian