9 Bean Soup in a Crockpot

This is an easy delicious recipe for a soup that will freeze well and will make great leftovers or frozen lunches to take to work!

• 1 cup beans (I used 9 bean mix, but any legumes will do), soaked overnight
• 1 red onion, finely chopped
• 4 celery stalks, chopped
• 2 large carrots, quartered and chopped
• 2 jalapenos, seeded, finely chopped
• 1 28 oz cup diced tomatoes with juice
• 1 small can tomato paste
• 4-6 cups vegetable broth (depending on how thick you want your soup)
• 2 garlic cloves, minced
• 1 tsp oregano
• 1 tsp cumin
• 1 tsp ground paprika
• salt and pepper to taste
• juice of 1/2 lemon
• cilantro for garnish

Make sure you soak the beans overnight at room temperature. In a Crockpot combine beans, onion, celery, carrots, diced tomatoes with juice, and tomato paste. Pour the vegetable broth over the vegetables. Add garlic, oregano, cumin, paprika, salt and pepper. Cook on low for 8-10 hours or until the beans are the desired level of softness.

When the soup is done, pour the lemon juice over it. Serve with fresh cilantro!
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