Crock Pot 16 Bean Soup
1 pound assorted dry bean mix
2 cups asparagus, chopped
1 potato, diced
2 cups celery, chopped
2 cups carrots, sliced
1 1/2 cups corn
4 to 5 cloves garlic, crushed
handful fresh herbs, chopped (I used sage, cilantro, basil, rosemary, oregano, and tarragon)
splash distilled white vinegar
salt, to taste
1. Soak beans overnight with plenty of water to cover, then drain and put into crock pot.
2. Add all vegetables into pot, followed by garlic and herbs, and cover with water. Add a nice splash of vinegar and salt.
3. Set crock pot on low for 6 hours, or high for 4 hours.
The important thing is to use fresh ingredients, especially for the herbs. This recipe is super easy to make and very versatile, so exact measurements are not needed. Enjoy!
Source of recipe: I was hungry and made this!