Ingredients:
| 1 cup | Diced Sweet Onion |
| 3 cloves | Garlic, roughly chopped |
| 2 stalks | Celery, split and chopped |
| 2 | Large Carrots, peeled and cut into coin shapes |
| 1 | Red Pepper, roughly chopped |
| 1 | Sweet Potato, peeled and chopped into ½" cubes |
| ⅛ tsp | Dried Thyme Leaves |
| ⅛ tsp | Dried Rubbed Sage |
| ¼ tsp | Sea Salt |
| ⅛ tsp | Ground Black Pepper |
| 2 cups | Vegetable Broth |
| 2 cup | Water |
| ½ cup | Uncooked Pearl Barley |
| 1× 15.8 oz can | Dark Red Kidney Beans, drained and rinsed |
| 1× 15.8 oz can | Great Northern or Any White Beans & Juice |
| 3 Tbsp | Tomato Paste or, to taste |
Directions:
Prepare all of the ingredients, onion through barley and combine in the crock pot. Set crock pot on high for 4-6 hours. Add the beans and tomato paste, then mix well and allow to heat for 10 minutes before serving.
