Here was my solution to the brutally cold weather we've been having:

Bean and vegetable soup - Slow Cooker 15 Bean Soup

1-lb bag 15 bean blend (use only the beans; discard seasoning packet), picked over and rinsed
1 large onion - diced
2 tblsp. minced garlic
1 bag baby carrots, sliced into round (approx. 2 cups)
4-5 stalks celery
1 red sweet pepper - diced
1 yellow sweet pepper - diced
1 teaspoon ground black pepper
2 tblsp. rooster sauce
1 teaspoon dried thyme (or 1 tablespoon fresh)
2 bay leaves
1/4 cup soy sauce
2 32 oz. boxes vegetable broth
2 (14.5 oz) cans diced tomatoes
4 leaves (7-8 oz) Swiss chard or kale, stems removed, cut in 1/2" wide pieces
2 tsp. salt

Add beans, veggies and other ingredients to crock pot. Cover, and placed filled slow cooker insert in refrigerator overnight (8-12 hours). Remove from refrigerator, return to slow cooker, and cook on low for 8-10 hours. Stir in Swiss chard or kale, cover and cook 20-30 minutes more, until Swiss chard is cooked. Salt to taste, if needed.

Bob
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