~posted by Jen
|Ready to devour!|
I’m still battling this cold/flu/bronchitis crap that won’t go away, but I also have a family to feed. Today I made it easy on myself by popping dinner in the Crock Pot while I was making my morning Clickety Split Vanilla Toffee Salted Cocoa. It will be done tonight when the boys are hungry, and I didn’t even break a sweat.
You’ve all heard me mention the resident vegetarian (RV), so I made this soup meatless. You can certainly toss in a ham bone (freeze it after your Holiday Ham Dinner) or whatever meat you like. Boneless pork chops are delicious when cubed into pieces and cooked in this, or even bacon. Play with your food, people!
Jen’s Vegetarian Bean Soup
1 (16 ounce) bag 15 bean soup mix
1 medium sweet onion, chopped into small pieces
1 (28 ounce) can petite diced tomatoes with the juice
3 cups vegetable stock (I used homemade, but you can use stock in a box)
1 cup water
1 package Goya Sazon
2 tbsp Garlic Powder
2 tbsp Salt
2 tbsp Onion Powder
Rinse the beans in a colander and “look” them (sort through them and make sure there are no small pebbles or debris, if so remove it). Add all ingredients to the Crockpot and cook on low for 8 to 10 hours. If you need it faster, cook on high for 4 to 6 hours.
|Just before adding the liquids|
Stir the soup about halfway through cooking, and taste the broth for seasoning. You may need to add more salt or garlic powder, based on how salty your vegetable stock was.
|Halfway done, time to stir and adjust seasoning|
I’ll serve mine with a dollop of Greek Yogurt stirred in and some shredded cheddar cheese. NOM! The boys wanted rice to eat with theirs, so I will cook some in the rice cooker for them.
|Cooled and ready for the fridge.|
It gets better as it sits in the refrigerator, so I plan on having this for lunches during the week.