2 cups cubbed potatoe
1 cup chopped carrot
1/5 cup frozen corn
1 cup cooked yellow eye’d beans
1/2 cup edamame
3 garlic cloves
1 white onion
1 tsp cooking oil
5 cups vegtable stock
.5 tsp tumeric
pinch of cinnamon
2 tsp apple cider vinegar
3 heaping tbsp salsa (optional)
ONE: Peel and chopped all your veggies. Sautee onion and garlic in oil until fragrent and translucent. Add them to slow cooker.
TWO: Add veggies, stock, and seasoning to your slow cooker. Set on HIGH and cook for 3 hours.
THREE: Make sure to soak your beans in cold water, over night. Start a pot on the stove with 4 cups of water. Rinse the pre-soaked beans and add them to your pot. Cook according to package instructions. I cooked mine for 50 mins on a low simmer.
FOUR: After your soup has been cooking for 3 hours, add your cooked beans. Cook for another 30 mins then add corn, edamame, salsa and vinegar. Top with some no knead bread. Serve!