CERES Fair Food acknowledges the Traditional Custodians of the land on which we work, the Wurundjeri Woiwurrung people of the Kulin Nation, and recognise their continuing connection to land, waters and culture. We pay our respects to Elders past and present, and acknowledge that sovereignty was never ceded.
Licence No. 36165507. WARNING: Under the Liquor Control Reform Act 1998 it is an offence to supply alcohol to a person under the age of 18 years (Penalty exceeds $17,000), or for a person under the age of 18 years to purchase or receive liquor (Penalty exceeds $700). View our liquor licence details.
join our mailing list
Enjoy delicious weekly recipes and follow the impact of your grocery dollars
JOIN OUR MAILING LIST
Follow the impact of your grocery dollars and enjoy delicious weekly recipes
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
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.