Crock Pot Fifteen Bean Soup

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.


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Vassi M Haros is a designer, photographer, blogger, wife and mom. She enjoys Southern living and thinks everyone should experience the South's hospitality. Called to serve Christ and the Orthodox Church, Vassi enjoys being able to offer note cards with an Orthodox Voice. She hopes you enjoy her photos and cards.

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