Soups & Stews: Mixed Bean Soup

Mixed Bean Soup
Rebecca

5 cups mixed beans
3 cloves garlic
6 oz. fresh ginger
1 small rutabaga
1 can new potatoes
1 large tomato—chopped
3 carrots—chopped
1 bouillon cube
2 stalks celery—chopped
1 medium onion—chopped
4 cups water salt to taste

Clean and wash beans thoroughly and then soak overnight if you like. Put mixed beans and 4 cups water into a 5-quart slow cooker. Add onion and garlic. Cover and cook on high setting for 1 hour. Reduce heat to the lowest setting and add ginger, rutabaga, potatoes, carrots, celery, bouillon cube, and tomato. Continue to cook for 4 hours. Salt to taste.

Makes: 8-10 servings