3 Bean Soup

Name: 3 Bean Soup
Ingredients: 1 onion, diced; 3 carrots, diced; 1 tablespoon olive oil; 3 tablespoons oregano; 3 tablespoons basil; 1 12 tablespoons granulated garlic; salt and pepper; 1 (15 ounce) can chickpeas; 1 (15 ounce) can red kidney beans (small); 1 (15 ounce) can small white beans; 2 (14 1/2 ounce) cans tomatoes (I used 1 can fire-roasted and 1 can no salt added, just to add variety); 13 cup quinoa; 13 cup basmati rice; 9 cups water; 2 tablespoons chicken soup powder, enough for 6 cups water (pareve)

15 ingredients

8 steps

Ingredients

1 onion, diced
3 carrots, diced
1 tablespoon olive oil
3 tablespoons oregano
3 tablespoons basil
1 12 tablespoons granulated garlic
salt and pepper
1 (15 ounce) can chickpeas
1 (15 ounce) can red kidney beans (small)
1 (15 ounce) can small white beans
2 (14 1/2 ounce) cans tomatoes (I used 1 can fire-roasted and 1 can no salt added, just to add variety)
13 cup quinoa
13 cup basmati rice
9 cups water
2 tablespoons chicken soup powder, enough for 6 cups water (pareve)

Directions

1

Dice onion and carrots, add to crockpot, mix with oil.
2

Turn crockpot to High, add spices (to taste as always with spices), let cook for app.
3

45 minutes, stirring occasionally.
4

After veggies start to soften, add beans, tomatoes, quinoa, rice, water, and bullion.
5

Set timer on crockpot (or simply leave it alone) for 6 hrs, then leave it alone.
6

Ignore fantastic smell as long as possible; taste once after at least 4 hrs to check seasoning.
7

Add seasonings or more soup powder to taste.
8

It's done when the textures are right - it might be less than 6 hrs, but 6 is good for overnight or setting up at noon and having for dinner.