This recipe can be added to or you can just keep it simple, either way it is so good and can be done in a crock pot for busy cool nights.
For todays recipe some of it came from an old vegetarian cook book I had by Linda Fraser. You may use can or already cooked beans for this, the amounts are up to you but this gives you an idea and it serves about 6.
1-2 cans of white beans any type will be good or if fresh cooked beans 1 1/2 Cups
1 Bay Leaf
Olive Oil
1 Medium Onion diced
3-4 cloves of Garlic diced
1-2 carrots chopped into bite-sized pieces
1 Celery diced
3 Medium Tomatoes finely chopped ( you may want to peel them)
1 Teaspoon Thyme Leaves or if dried 1/2 Teaspoons
Salt and Pepper to taste
3 Cups of Vegetable broth/stock
If using dried beans, soak overnight then cook them for about 1-2 hours prior to making the soup.
In large saucepan heat oil sauté onion, garlic, celery until fragrant ad tomatoes and carrots. cook a few minutes more add beans, water and seasoning. Bring to a light boil for about 15 minutes then for about 30 minutes or so on low. If using a crock pot you may just cook on low.
