1 large onion diced
3-4 carrots sliced
3-4 celery stalks sliced (include the leaves, I like to use the inner stalks as they have a stronger more robust taste in the soup)
1/2 cup red lentils (dry)
1/2 cup green lentils (dry)
2 cups black beans (dry)
3 bay leaves
1 tbs black pepper
Salt to taste if wanted
I have a large crock pot, feeds my family of 7. I put the dry beans into the crockpot the night before and fill with water and spices and set on low. 4-5 hours before the meal I add the vegetables, more water and turn on high. Remove the bay leaves before serving. The black beans create a delicious broth on their own during the cooking process. I usually have enough left over that I have a kale/romaine salad with a scoop of the soup without the liquid over it for the next days lunch (it's surprisingly very yummy)
