My sons were raised on this soup. I often made it in the slow cooker before going to work by simply throwing everything into the Crock-Pot, setting it on high, and then cooking it for 5–6 hours. When my older son went off to college, he asked for a slow cooker so he could make this soup in his dorm room.

Makes 4–6 servings

1 medium onion, diced

4 garlic cloves, minced

3 cups unsalted vegetable broth, divided

1 (15-ounce) can no-salt-added black beans, rinsed and drained

1 (15-ounce) can no-salt-added kidney beans, rinsed and drained

1 (15-ounce) can no-salt-added chickpeas, rinsed and drained

1 (14-ounce) can no-salt-added crushed tomatoes with jalapeños

2 cups frozen mixed vegetables

1 teaspoon paprika

1 teaspoon black pepper

1 heaping teaspoon dried parsley

1 teaspoon dried oregano

Chopped fresh parsley, for garnish

1.    In a large soup pot, sauté the onion and garlic in 2 tablespoons of vegetable broth over medium-high heat until the onion is slightly translucent.

2.    Add remaining ingredients. Cover and cook over medium-low heat for 20–25 minutes. Garnish with fresh parsley.