I wanted to go ahead and post this recipe because tomorrow is St. Patrick's Day! And if y'all celebrate with Corned Beef and Cabbage (which I also make in the slow cooker, by the way), this is a great recipe to make with all the leftover broth. Also, to mention cost again, if you use leftover broth, then you will basically be able to make a huge pot of soup for the cost of dried beans and an onion. That's, what, $3? Cha-ching!
1 package dried beans (16 bean soup mix--toss out the flavoring packet)
4 cups water
6 cups broth (I used leftover broth from making corned beef and cabbage, but you could use chicken broth from the store, veggie broth, etc).
large onion, chopped
2 cloves garlic, chopped (or about 1 tbsp dried)
2 medium bay leaves
1) Rinse beans, then soak in 8 cups water for 4-5 hours. Drain.
2) Add all ingredients (spice to taste--I added about a teaspoon of each) to slow cooker.
3) Cook on high for 4-5 hours (Until beans have just the tiniest bit of crunch left. That's what makes them hearty and yummy. Don't let the beans get mushy)
That's it. No joke. Easiest, cheapest soup ever? Probably! AND Hubster and I both loved it (and we aren't even that big of bean people).
You could add some carrots and celery if you want a little more color.
Adventure well; Live fully.