During the fasting periods I heavily rely on soups. This is harder to do in the summer months, but it’s still doable, especially in a crock pot, because you don’t have to stand over a hot store and it won’t heat up the house.
I begin with a bag of mixed dried beans. I pour 1/2 a bag of dried beans onto a plate and search through the dried beans for pebbles.
I pour the beans into a bowl, rinse them several times with cool water, and then pour into a crock pot.
I turn on the crock pot on HIGH and add:
-1 can tomato sauce (or one small can tomato paste)
-2 cans vegetable broth (Lately I buy the box of broth and measure it out in the tomato can.)
-and chopped vegetables: 2 carrots, 2 celery stalks and 1/2 onion.
Then add seasoning to taste… but add salt towards the end. The vegetable broth has plenty of sodium.
If you like it soupier (not sure that’s a real word) add more broth or a cup of water.