Slow Cooked Vegetable Bean Soup

• 1 lb. dry great northern beans
• 1 leek, white & light green part only, chopped
• 1 red bell pepper, chopped
• 1.5 cups chopped baby carrots
• 1.5 cups chopped red onion
• 1 cup chopped celery
• 1 tbsp. chopped garlic
• 1 - 14.5 oz. can diced tomatoes with basil, garlic & oregano
• 1/2 tsp. ground sage
• 1/2 tsp. ground thyme
• 1 tsp. crushed red pepper flakes
• 1 tsp. Italian seasoning
• 1/2 tsp. salt
• freshly ground black pepper
• 6 cups reduced sodium vegetable broth

Put the beans into a large bowl and cover with water.  Allow to soak for 4 hours.  

Spray your crock pot with cooking spray.  Drain the soaked beans and add them and add all other ingredients to the crock pot.  

Give it a good stir, cover the crock and cook on high for 5 1/2 hours.

Yield six 2-cup servings: 237 calories, 0.2g fat, 16.9g protein, 29.6g fiber & 29.8 net carbs.

Enjoy!