Vegan Yellow-Eyed Bean Soup

A hearty and nutritious vegan soup made with yellow-eyed beans, vegetables, and aromatic herbs, slow-cooked to perfection.

Ingredients:

• 1 cup dried yellow-eyed beans, rinsed and soaked overnight
• 4 cups vegetable broth
• 1 onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 stalks celery, diced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• Optional: 1 cup chopped kale or spinach
• Optional: 1/2 cup diced potatoes or sweet potatoes

Instructions:

Yellow-eyed beans that have been soaked should be put in a slow cooker with vegetable broth, minced garlic, diced onion, diced carrots, diced celery, and dried thyme and rosemary

Add pepper and salt to taste

Cook on low for 6 to 8 hours or high for 3 to 4 hours, until the beans are soft

When its almost time to serve, add chopped kale or spinach and diced potatoes or sweet potatoes if you want to

If you need to, change the seasonings before serving