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15 Bean Soup

Ingredients

1 lb. 14, 15 or 16 dried bean soup mix, any brand will work (toss the seasoning packet)
2 T. olive oil
2 medium yellow onions, chopped
2 stalks celery, diced
2 carrots, peeled and diced
3 cloves garlic, minced
4 c. vegetable broth
3 c. water
1 15 oz. can of fire-roasted tomatoes, undrained
2 t. chili powder
1 t. ground cumin
1 t. smoked paprika
1/2 t. cayenne
salt and pepper to taste
2 bay leaves

Soak beans overnight. The next day, cook the beans in a pressure cooker. Drain and rinse the cooked beans.
Cook the chopped onions in olive oil until well-cooked. Add the garlic and cook for 1 min. Add the spices (chili powder, cumin, smoked paprika, cayenne, salt and pepper) and cook until the spices are toasted. Add the can of tomatoes and their juice to the pan and stir to loosen any spices stuck to the pan.
Pour the onion and tomato mixture into a large crockpot. Add the cooked beans, celery, carrots, veggie stock, water and bay leaves. Cook on low for four hours.