• prep: 0 hr
• cook: 8 hr
• total: 8 hr

servings:

Use any dry bean you have on hand (except for kidney beans) in place of the cranberry beans, though I recommend using pinto or cannellini beans.

• 1½ cups dried cranberry beans (sub pinto or a white bean - cannellini, navy, etc.)
• 6 cups water
• 1 vegetable bouillon cube
• 1 cup diced celery
• 1 cup shredded or diced carrots
• 1 cup diced sweet potato
• ½ cup minced onion
• 3 cloves garlic, minced
• 1 tablespoon balsamic vinegar
• 1 teaspoon basil
• 1 teaspoon thyme
• 1 teaspoon marjoram
• ½ teaspoon rosemary
• ½ teaspoon oregano
• 1 (15.5 oz) can diced tomatoes
• ¼ cup nutritional yeast
• salt and pepper, to taste
• a handful or two of chopped greens, optional

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