As I mentioned before, this is a really flexible recipe. Feel free to use all broth, water instead of broth, different veggies, a different grain, different beans… you get the idea. I also don’t really care for tomatoes, so I threw mine all in at the beginning to really cook down- but if you want to preserve the chunks, add about half an hour before the soup is done. Or leave them out!
If you decide to add a leafy veggie, also add that in the last 30 minutes of cooking.
- 1 lbs of dried beans (2 1/4 cups), plus enough water for soaking
- 1-2 onions, diced
- 3-4 cloves garlic, minced
- 8-10 cups of water, veggie broth, or a combination of both
- 3-4 medium carrots, sliced
- 1 28 ounce can of diced tomatoes (I like the fire roasted variety)
- 1/2 cup hearty grain, such as farro or barley
- 3-4 dashes vegan Worcestershire sauce
- 1/4 cups tamari or soy sauce
- 2 bay leaves
- salt and pepper to taste
- Rinse and pick over beans. Soak at least 8 hours.
- Drain beans, and add to a 6 quart slow cooker.
- Add onions and garlic (if desired, sauté the onions and garlic in olive oil in a separate pan before adding).
- Add the rest of the ingredients, and stir to mix.
- Cook on low for 8 hours.
- Check for seasoning.
- If desired, add leafy greens, or other veggies you don’t want to cook long in the last 30 minutes.