15-Bean Soup - cooking recipe

Ingredients

1 onion, minced
6 garlic cloves, minced
1 tablespoon vegetable oil
2 teaspoons minced fresh thyme (or 1/2 t. dried)
6 cups low sodium chicken broth
12 ounces white mushrooms, quartered
1 1/4 cups fifteen-bean soup mix (flavoring packet discarded, picked over, pre-soaked overnight, drained)
4 ounces bacon (about 4 slices)
1/2 ounce dried porcini mushrooms, rinsed and minced
2 bay leaves
8 ounces swiss chard, stemmed and leaves sliced 1/2 inch thick
1 (14 1/2 ounce) can whole tomatoes, drained and chopped medium
salt
pepper

Preparation

Microwave onion, garlic, oil, and thyme in bowl, stirring occasionally, until onion is softened, about 5 minutes; transfer to slow cooker.
Stir broth, white mushrooms, soaked beans, bacon, porcini mushrooms, and bay leaves into slow cooker.
Cover and cook until beans are tender, 9-11 hours on LOW or 5-7 hours on HIGH.
Let soup settle for 5 minutes, then remove fat from surface using large spoon.
Discard bacon and bay leaves.
Stir in chard and tomatoes, cover, and cook on HIGH until chard is tender, 20-30 minutes.
Season with salt and pepper to taste and serve.