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: For nutritional information on all the ingredients in Slow Cooker Minestone just click on each ingredient name. Then adjust the serving size for any Slow Cooker Minestone ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

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.