Ingredients

• 1 bag (about 1 pound) of 16 bean soup mix
• 1 cup of quinoa
• 1 cup of rice, brown or wild
• 1 onion, diced
• 3 cloves of garlic, minced
• 1 bag of mixed vegetables, frozen
• 8 cups of broth, vegetable
• 2 teaspoons of turmeric
• 1 teaspoon of cumin
• 1 teaspoon of paprika
• 2 bay leaf(s)
• salt and pepper, to taste

Instructions

1. Rinse the 16 bean soup mix under cold water and remove any debris.

2. In the slow cooker, combine beans and mixed veggies. Pour vegetable broth over the top.

3. Cook on high for 4 hours or until beans are tender.

4. Add onions, garlic, spices and bay leaves.

5. Cook for another hour or until onions are translucent. Add salt and pepper to taste.

6. Stir in quinoa and rice - cook another hour until quinoa is translucent.

7. Remove bay leaves and serve.