Ingredients:
28 oz can diced tomatoes
28 oz can fava beans
19 oz can lentils
19 oz can red kidney beans
14 oz can mixed vegetables
14 oz beef broth
1 medium onion, diced
1 carrot, diced
2 celery stalks, diced
1 tbsp oil
pinch of:
salt
pepper
rosemary
oregano
cumin
curry powder
chili powder
paprika
Pasta (optional)
Directions:
Put oil in frying pan. Saute onion, carrot, and celery with all spices and add to slow cooker once onions are softened. Then add all cans of vegetables and broth. Include all liquid. Stir. Cook on High for 5 hours. If adding pasta to the soup, put it in 30 minutes prior to serving. You can also cook the pasta separately and add it to the soup as you serve it.
If pasta is part of the leftovers, you’ll likely need to add water to the soup when reheating it.