Vegan Bean Soup- Phases 1 and 3

Bean Soup
6 servings protein


1 cup dry navy beans
6-8 cups really hearty veggie broth, preferably homemade
1 carrot, diced
1 celery stalk, finely diced
Small hunk of onion finely minced
1/2 tsp garlic powder
1 tsp salt
1 tsp black pepper

1 stalk fresh rosemary, stripped from stem and finely chopped
2 bay leaves




Put everything in the crock pot and cook on low 8 hours or high 6 hours, until beans are done.

Taste and add more salt and pepper as necessary. Remove bay leaves and serve with my Gluten Free Muffins that taste like cornbread, and a salad.