Fifteen Bean Soup for Crockpot

Mar 08, 2016 Comment(s) Tags:

The fast is only a few days away and many of my friends and I are starting to panic about what we are going to serve our families.  Fasting doesn’t have to be complicated.  It shouldn’t be.  But we all have to eat, so I am sharing my “famous”  Fifteen Bean Soup for the Crockpot.

Soup, a Lenten Staple

This soup is a Lenten staple for my family.  I rotate this and various bean dishes throughout Lent so we don’t get too bored.
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First I want to be sure there aren’t any pebbles in the beans, so I pour them onto a plate and search through the dried beans.

We are a small family, so I use 1/2 a bag of beans.  For potlucks, I use a full bag.

I pour them into a bowl, rinse them with cool water and put 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.)
  • chopped vegetables: 2 carrots, 2 celery stalks and 1/2 onion.

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Add seasoning to taste (oregano, bay leaf and pepper) … but add salt towards the end.  The vegetable broth has plenty of sodium.

Cook on high for 5 hours and let sit for 30 minutes on warm. Serve any time after that.

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When I serve the soup, most are impressed with the variety of beans.  Little do they know one bag contained them all.

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Presvytera Vassi Makris Haros is a graduate of the University…
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