Vegan Albondigas with Noodle Bowl By Michele the Trainer Packaged…
14 of 16 Bean Winter Slow Cooker Soup
Well I started with 16 beans, until I rinsed them in the colander/strainer and then I think I easily lost 2-3 different types of wee lentils through the strainer holes into the sink, therefore the title 😉
I had no intentions of sharing this recipe, but everyone LOVED this simple soup. It is a wonderful rich soup on winter or rainy day. Celery root gives more depth than celery, but you could also use celery I reckon.
Please read entire recipe before starting. Please always use organic ingredients when possible.
Put all of these ingredients into the slow cooker. Cover on High for 1 hour and then on Low for 5-7 hours or until the beans are done:
- 1 package vegan ground “beef”- Beef-less from Trader Joe’s
- 1 Celery Root, peeled and cut into chunks
- 2.5 rinsed inner bags of cheaty garlic (pre-peeled garlic from Trader Joe’s) approximately 20 cloves of differing sizes
- IN the mulling ball, The Ganesta: rinsed 3 Bay Leaves and then filled the rest with Italian parsley and Thyme
- 16 Bean Bean Mix; uncooked Beans mixed, rinsed (16 ounce package of beans)
- Carrots 5-7 cut up Carrots
- Salt and pepper to taste
- Filtered water to fill the slow cooker, but never overfill the slow cooker. Though, always enough water to cook the beans. Check the cooker often when starting out.
Enjoy this soup!
Serve with some avocado toast and nooch, boom!
Love to all!
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