From Kelly Reiss/The Vegetarian Librarian
[Ed: Kelly and her husband Jason brought along cornbread to serve with this hearty vegan soup – and some adorable preprinted recipe cards to boot.]
Ingredients2 cups dried white beans 1 large white onion 1 green pepper 3 carrots 3 stalks of celery 1 tablespoon cumin 1 tablespoon salt 1 teaspoon pepper 1 bay leaf 1/4 cup sofrito 8 cups of water or stock
Rinse beans thoroughly in cold water. Place in a pot with 6 cups of cold water. Cover and let rest for 8 hours. Or bring to a rapid boil and cook for 2 minutes. Remove from heat and let sit for an hour. Drain and rinse again.
Chop onion, carrot, pepper, and celery. Place veggies in crock pot with beans, cumin, bay leaf, salt, and pepper. Mix together. Add 8 cups of water. Mix a second time. Turn crock pot on high for 6 -8 hours.
When beans are soft, the soup is done. Remove bay leaf. Use an immersion blender to create your desired thickness. And for the garlicky kick, add in sofrito prior to serving.