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.
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.