Vegan 16-Bean Soup

• ▢ 1 16-ounce package 16-bean soup mix, soaked overnight and drained
• ▢ 1 14.5-ounce can Italian-style stewed tomatoes, undrained
• ▢ 1 onion, peeled and diced
• ▢ 6 garlic cloves, chopped
• ▢ 1 tablespoon ground cumin
• ▢ 2 teaspoons kosher salt
• ▢ 1 teaspoon ground black pepper
• ▢ 2 bay leaves
• ▢ 8 cups vegetable broth

• Use a 6-quart slow cooker. Discard the flavor packet that might be in the package of beans. Soak beans overnight and drain. If you don’t have time to soak overnight, you may do a quick-soak method by bringing the beans to a boil in water in a large stock pot. Boil rapidly for 10 minutes then remove from heat and cover. Let the beans sit in the hot water for 1 hour, then drain, and use as directed.
• Place the drained beans into your slow cooker insert and add the tomatoes, onion, garlic, and dried spices. Toss in the whole bay leaves and stir in the broth. Cover and cook on low for 8-10 hours or until the beans are bitetender. If you live in a high altitude, your beans will take longer to soften.

Nutrition