Ingredients:
Soaked Garbanzo Beans - 1 cup
Soaked Kidney Beans - 1 cup
Tomatoes - 3 (diced)
Onion - 1 (diced)
Carrots - 1 cup (sliced or diced and I like mine chunky in this soup)
Celery - 1 cup (chopped)
Fresh Parsley - 2 tbsp
Vegetable Stock - 5 cups or more if you like your soup more watery
Himalayan Salt - per your taste
Cayenne Pepper - a couple pinches
Put all the above ingredients in a crockpot and set the timer for about six hours on high. Your beans should be well cooked by this time and if not add an hour more may be on low. Enjoy this easy to make and yet super-healthy soup. Watch, we haven't heated up any oil to fry our veggies. Whoo-hoo!!! I have decided to try and not heat up oil any more just as suggested by Professor George Jelinek and recommended by Rebecca Hoover. You may want to check out his book "Overcoming Multiple Sclerosis". I would say, its a must-read for us actively fighting MS!
Serves: 8-10
