Bean crockpot soup

Creating a midnight bean crockpot soup is a great idea for a hearty and comforting meal. Here’s a simple recipe for you:

Ingredients:

• 1 cup dried black beans, soaked overnight and drained
• 1 cup dried kidney beans, soaked overnight and drained
• 1 cup dried navy beans, soaked overnight and drained
• 1 onion, diced
• 3 cloves garlic, minced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 bell pepper (any color), diced
• 1 can (14 oz) diced tomatoes, undrained
• 6 cups vegetable or chicken broth
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon chili powder
• 1 bay leaf
• Salt and pepper to taste
• Optional toppings: shredded cheese, sour cream, chopped green onions

Instructions:

1. Rinse and drain the soaked beans.
2. In a large crockpot, combine the soaked beans, diced onion, minced garlic, sliced carrots, sliced celery, diced bell pepper, diced tomatoes (with their juice), and broth.
3. Add the cumin, paprika, chili powder, bay leaf, salt, and pepper to the crockpot. Stir well to combine.
4. Cook on low heat for 6-8 hours or until the beans are tender.
5. Before serving, taste and adjust the seasoning if needed. Remove the bay leaf.
6. Ladle the soup into bowls and serve hot.
7. Optionally, garnish with shredded cheese, a dollop of sour cream, or chopped green onions.

This soup is not only delicious but also customizable. Feel free to add other vegetables or herbs that you enjoy. Enjoy your midnight bean crockpot soup!