Vegetarian Bean Soup | Greater Chicago Food Depository

Ingredients

• 4 cups Water
• 1 tablespoon Olive Oil
• 1 teaspoon Thyme
• 1 tablespoon Cumin
• 1 teaspoon Crushed Red Pepper Flakes
• 2 Bay Leaves
• 1 1/2 teaspoon Salt, more to taste
• 10 cups Water
• 1 pound Dry Beans(like Navy, Pinto, Chickpeas, Black Beans, etc.)
• 1 Onion, diced
• 3 Carrots, diced
• 6 cloves Garlic, minced