Bean Soup

1 1/2 C. dried bean mix*, soaked overnight
2 C. veggie broth
2 cans diced tomatoes, undrained
2 zucchini, sliced
1 onion, finely chopped
3 stalks celery, finely chopped
4 cloves garlic, minced
3 T. olive oil
2+ t. cumin (or more, to taste)
2 bay leaves
2+ t. sea salt (to taste)
1/4 t. cayenne pepper
5 C. water

* I used a pre-mixed 9 bean combo I found at my local whole foods store in the bulk section. Beans that have been soaked cook faster and reduce the gassy after effects! :)

1. Heat oil over medium-high heat. Cook onion and celery approx. 5 minutes then add garlic and cook another 2 or so minutes.
2. Mix in beans and cover with veggie broth and water.
3. Add tomatoes, zucchini, cumin, cayenne, bay leaves and salt.
4. Bring to boil, reduce heat and simmer 3-4 hours or until beans are to your liking.

This makes A BUNCH! I have a two ziploc bags in the freezer as well as plenty in the fridge for the week! Even the red-meat eating chef thought it was good. Now I don't expect him to sit down and eat a bowl, but the professional did think it was flavorful.