SPICED-UP 16 BEAN VEGAN SOUP

SPICED-UP 16 BEAN VEGAN SOUP image

Yield at least 8 bowls

Number Of Ingredients 15

2 32-oz containers of vegetarian broth
2 bags of 16 beans dry soup mix (it only has the beans)
1 can of crushed tomatoes mixed with cilantro in lime juice
1 onion
2 zucchini
2 summer squash
2 cloves of garlic
Thyme
Rosemary
Parsley
Turmeric
Cumin
Hungarian Paprika
Garlic powder
Olive Oil

Steps:

Soak beans over night or do a "quick soak" where the beans are brought to a hard boil for 2 minutes then set in the water for an hour. Chop up onion and put turmeric all over it, sauté it in a pan in olive oil. Put into crockpot: beans, vegetarian broth, a pinch of each type of spice, garlic, sautéed onions, and can of crushed tomatoes. Set the crockpot to high for 4 hours. When there's 40 minutes left on the crockpot, slice up squash and zucchini, cover zucchini in garlic powder and squash in paprika. Sautee both in olive oil then add them to the crockpot giving them approximately 10-20 minutes until the soup is done.