Ingredients:

  • 1 package (16 oz) of
  • bean soup mix
  • ,
  • medium onion, diced
  • 2 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 6 cups vegetable broth or chicken broth for non-vegan
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • .5 tsp dried thyme
  • .5 tsp black pepper
  • (Salt to taste, start with about .5 tsp)
  • (Optional Add-ins: 1 cup chopped kale or spinach; Hot sauce, to taste)

Instructions:

  1. [Step 1] Rinse the beans thoroughly under cold water and sort through them to remove any debris.
  2. Soak the beans overnight in enough water to cover them by at least two inches. Alternatively, you can quick-soak them by boiling for five minutes and letting sit for an hour.
  3. While your beans are soaking, dice the onions, carrots, and celery. Mince the garlic.
  4. In your crock pot, add all soaked beans; drain if necessary.
  5. Add the diced onion, minced garlic, carrots, celery, and canned tomatoes.
  6. Pour in the vegetable broth over all ingredients.
  7. Stir in cumin, smoked paprika, thyme, black pepper and salt.
  8. Cover your crock pot with its lid; set it on low for about eight hours or high for four hours until the beans are tender.
  9. If using kale or spinach as an optional ingredient add it during the last half hour of cooking.
  10. Once cooked through and flavorful adjust seasoning with more salt or hot sauce if desired before serving.