Ingredients
2 cups 13 bean dry soup mix (e.g., bob’s red mill)
2 cans low sodium mushroom broth (e.g., health valley)
2 cans low sodium vegetable broth (e.g., health valley)
1 tablespoon gaylord hauser dry veg broth, or equivalent vogue
1 teaspoon as desired: organic gourmet vegan vegetable soup
1 teaspoon as desired: organic gourmet vegan wild mushroom soup
1 as desired: cube low sodium vegetable bouillon
1 medium onion, chopped
2-3 carrots, sliced
2-3 celery stalks, sliced
1 28-ounce can crushed tomatoes
1-2 bay leaves, as desired
1 tablespoon each herb as desired: rosemary, basil, thyme, sage
Preparation
Soak 2 cups of dry 13-bean mix in 5+ cups of water and let stand overnight or all day while at work. Drain and rinse beans. Place beans in a large oven pot and add the 4 cans of broth. Add the dry vegetable broth mix, stock concentrates, and 1/2 bouillon cube if desired. Cover.
While the beans are cooking, chop the onion and slice the carrots and celery. When the beans are soft, pour the beans and broth into a crock pot. Add the remaining 1/2 bouillon cube, crushed tomatoes, cut vegetables, and herbs. Add a little extra water, if desired, if some of the broth has cooked off. Simmer on low in the crock pot, overnight works very well. Soup is done when a sample of carrot or celery is soft when bitten.
Makes about 14 1 cup servings.
Estimated preparation time does NOT include bean soak time or crock pot time, just the time to cook the beans while preparing the other ingredients.
I also do a variation of this that uses only 1 cup of 13-bean mix and 1 cup of dried vegetable soup mix (Bob’s Red Mill). In this variation I do not soak the dried vegetable soup mix, it gets added into the beans and broth after the beans are cooked.
