Crock Pot Bean Soup
1 bag mixed beans, rinsed
2 leeks, chopped
3 – 4 carrots, cut into coins
4 – 5 stalks of celery, chopped
veggie broth or water and 2-3 bullion cubes
1 tbsp Herbs de Provence
Greens, chopped.
Optional: lemon, salt, and pepper to taste
Here’s how to make bean soup when you’re pressed for time. It takes about 15 – 20 minutes to prepare the night before and 5 minutes the morning you want to eat it, and it’s pretty much ready to go when you’re back from work.
The night before: To the crock pot, add the chopped veggies and rinsed beans. Cover with water an inch over the veggies and beans. Store in the fridge.
Morning of: Pour off the water from the beans and veggies. Fill with fresh water and bullion cubes or broth to bd inch over the beans. Add the Herbs de Provence. Plug in the crock pot and turn on low. Will need to cook for 10 hours on low. Less if you do a combination of low and high.
Crock Pot Bean Soup
1 bag mixed beans, rinsed
2 leeks, chopped
3 – 4 carrots, cut into coins
4 – 5 stalks of celery, chopped
veggie broth or water and 2-3 bullion cubes
1 tbsp Herbs de Provence
Greens, chopped.
Optional: lemon, salt, and pepper to taste
Here’s how to make bean soup when you’re pressed for time. It takes about 15 – 20 minutes to prepare the night before and 5 minutes the morning you want to eat it, and it’s pretty much ready to go when you’re back from work.
The night before: To the crock pot, add the chopped veggies and rinsed beans. Cover with water an inch over the veggies and beans. Store in the fridge.
Morning of: Pour off the water from the beans and veggies. Fill with fresh water and bullion cubes or broth to bd inch over the beans. Add the Herbs de Provence. Plug in the crock pot and turn on low. Will need to cook for 10 hours on low. Less if you do a combination of low and high.