Slow Cooker Minestone

2  tablespoons		Olive Oil
1/2  cup		Onion, diced
1		Clove Garlic, minced
6  cups		Tomatoes, chopped – about 7 medium
10  cups		Water
2  teaspoons		Bay Leaves
1  teaspoon		Fresh Rosemary, finely chopped
1  teaspoon		Sprig Fresh Thyme, stemmed
1/2  teaspoon		Salt, or to taste
2  cups		Bob's Red Mill Soup Mix - 13 Bean

Tip: Click on the ingredient links to learn the nutritional information for all the Slow Cooker Minestone ingredients. The serving size for any ingredient in Slow Cooker Minestone may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

For quicker & softer beans, soak them for at least a few hours or over night.
Peel and dice the onion, then chop the carrot and celery.
Heat the oil in a large stockpot. Or if desired, a slow cooker on high.
Add the onion, carrot celery and minced garlic to sauté.
If you’re making the soup in a stockpot, once the onion has softened, about 3 minutes, add the potato, tomatoes, water, soaked dry beans, bay leaves and herbs. Otherwise, add everything to the crock-pot.
Cover with water and bring to a rolling simmer. Or reduce the heat to low in the crock pot and leave to cook for the day; 8-10 hours.
Once the carrots and beans are tender, add the frozen peas, salt and canned beans in lieu of the dry if using.
Adjust seasoning, adding freshly ground pepper.
Remove the bay leaves prior to serving.