Multi-legume Soup

(rinse before soaking/cooking)

(Reynolds slow cooker liners)

Ingredients
1 bag Trader Joe's 17 bean and barley mix, cooked in crockpot until tender (or prepare however you normally do dry lentils/beans)
1 tbsp olive oil or canola oil
1/2 tbsp butter (salted or unsalted)
1 organic vine ripened tomato
1 stalk celery, finely chopped
1 large shallot, finely chopped
1 carrot, finely chopped
1/2 red/orange/yellow bell pepper, diced
1 large clove garlic, grated
5-7 sprigs fresh thyme
1 dried bay leaf
1 tsp curry powder
2-3 tsp sea salt
freshly ground pepper to taste
1 32oz container low sodium vegetable broth
1/2 cup any marinara/spaghetti sauce

Steps:
1.  Heat oil in stock pot.  Add onions, carrots, celery, and garlic. Stir. Add butter and cook 2-3 min. on medium low heat.  Season with some of the salt and pepper.
2.  Strain beans from soaking/cooking water.  Add to pot.  Stir.  Season again.
3.  Add broth, bay leaf, marinara sauce, tomatoes, and peppers.  When simmering, add thyme and remainder of salt & pepper.
4.  Simmer 15 min. uncovered and then on very low heat, covered, for 15 min. You can really cook it as long or short as you'd like.
5.  Remove bay leaf and thyme sprigs.  Serve with couscous or your rice of choice &/or alongside crusty bread.