Veggie Bean Soup
3/4 cup dry pinto beans
1/2 cup dry garbanzo beans
1 onion, chopped 1/4"
1 large clove garlic, minced
1 large carrot, chopped 1/4"
1 medium zucchini, chopped 1/4"
2 medium parsnips, chopped 1/4"
1 pound mushrooms, chopped 1/4"
1 tablespoon olive oil
2 cups vegetable broth
1 teaspoon thyme
1/2 teaspoon marjoram
2 teaspoons dill
2 teaspoons seasoned salt
1/4 teaspoon fresh ground pepper
1. The night before, rinse and sort beans. Boil water and pour over beans in metal or glass bowl. Let soak while doing other prep.
2. Add all vegetables to crockpot. Add oil, seasonings, and vegetable broth. Drain beans and add to pot.
3. Fill with water, cover, and turn on low. In the morning, fill to top with water again.
4. In the afternoon, blend part of soup with an immersion blender or place about 1/3 of the soup in a blender and blend. Stir pureed soup into crock pot and enjoy!
My husband is not a big soup fan (I am slowly expanding his soup horizons), but he really enjoyed this!
Source of recipe: I had stuff in my kitchen I wanted to use, and the resulting soup was good.