CROCK POT 16 BEAN SOUP

The crock pot makes it possible to write all morning and teach all afternoon and still have something healthy to eat when the work is done. And there's nothing like a bowl of hot soup at the end of a crisp autumn day.

This is my version of 16 Bean Soup. I bought a bag of 16 bean soup mix at the grocery store but tossed the spice packet included with it into the garbage--too many words I couldn't pronounce!--and adapted a recipe I found on the internet.

16-BEAN SOUP

1 package 16-bean soup mix

1 quart vegetable broth (or chicken broth)

3 bay leaves

1 tablespoon Italian seasoning

1/2 teaspoon cayenne pepper (less if you don't like the hot stuff)

Additional water to cover

1 large onion, chopped

3 stalks celery, chopped

3 small potatoes, diced

2 cans stewed or diced tomatoes

Salt to taste (optional; I used 1 teaspoon)

Pick over and rinse beans; soak overnight. Drain and rinse.

Combine beans with broth and seasonings in crock pot; add water to cover by an inch or two. Cook on high for two hours. Add vegetables and canned tomatoes; shift cooker to low and cook for an additional three hours. Stir in salt just before serving.

Delicious!