Vegetarian Crock Pot Soup

• 1 1/2 cups cooked garbanzo beans
• 1 1/2 cups cooked kidney beans
• 1/2 cup pearl barley or rice
  
• 6 - 8 cups water or bean cooking liquid
• 2 - 3 Tbsp olive oil
  
• 2 med. carrots, peeled & diced
• 1 med potato, peeled & diced
• 1 med sweet potato, peeled & diced
• 2 celery stalks, diced
• 1/2 lb green beans, 1" slice
• 1/2 red pepper, seeded & diced
• 1/2 green pepper, seeded & diced
• 1 pinch cayenne
  
• 2 thin slices fresh ginger, peeled & minced, OR 1/2 tsp dried ginger
• 1 -2 cloves garlic, crushed, peeled & minced
• 1 tsp each: basil, thyme, paprika
• 1 tsp salt or to taste
• 1 veggie bouillon cube
• 2 - 3 Tbsp tomato paste
• 1 Tbsp soy sauce or miso
• 2 Tbsp. minced fresh parsley

Add all ingredients except for the barley to the crock pot, cook on high for 4-6 hours. Add barley one hour before the soup finishes cooking. Top with Parmesan cheese and enjoy!