Sweet Potato and Navy Bean Soup -- another vegan crockpot adventure

I'm fully into hearty vegan soup mode right now. Thick, gluten free, meals in a bowl. Love it. this one is yummy. I served it for a simple Saturday night meal to guests along with freshly baked little rolls.

ingredients:

2 tbsp extra virgin coconut oil
1 1/2 cup finely chopped onion
2 tbsp finely minced garlic

4 cups well soaked navy beans -- not cooked (I use the quick soak method where you bring them to a boil with plenty of water for 1 minute, then remove from heat and let soak for 2 hours. Rinse well, then cook or use in soup)

2 cups diced  celery
2 cups diced carrot

1/2 cup almond butter


4 cups cubed sweet potato

4 tsp sea salt
black pepper
2 tbsp oregano

9 cups water -- I add boiling water

2 tbsp lemon juice to taste
salt and pepper to taste


directions:

1. layer the ingredients in the crockpot in the order listed, reserving the lemon juice and extra salt and pepper til after
2. pour the boiling water over all the ingredients in the crockpot when they are layered
3. cook until the sweet potatoes are softened
4. give everything a stir, and check to make sure all the different ingredients are cooked
5. gently stir everything until the almond butter is evenly suspended in the broth
6. add lemon juice, and adjust salt and pepper if needed
7. serve with crusty bread.
8. I often will make it the day before, and allow it to sit over night to let the flavours meld. Like most soups, this one is great the next day