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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