I love "Dump Soup" in the crockpot. Use a 6 qt. or modify amts. to fit.
6 cups chicken stock (or 2 reduced sodium chicken stock cubes and six cups water)
2 onions diced
2-4 stalks celery diced
1-2 carrots peeled and diced
garlic--as many cloves as you like, finely chopped
a couple of potatoes peeled and diced (optional if you like potatoes in your soup)
a couple of bay leaves
3-19 oz cans of beans--kidney, black, chick pea, navy, whatever you have or like--rinsed and drained
1 large can diced tomatoes
1 can Rotel tomatoes (optional)
1 jar or can of tomato based pasta sauce--NOT alfreddo!!
*possible other additions: corn, green beans, 1/2 lb. browned ground beef, a handfull of pot barley, pasta (add about 30 minutes before end of cooking time), a jar of salsa, taco seasoning...HEY it's called "Dump Soup" for a reason!!
Throw it all into the crockpot, set it on low and forget about it. Before serving, taste and add, if needed, salt, pepper and any other seasoning you like (I use mixed herbs, cumin and chipotele seasoning but we like ours spicy. Suit yourself) Serve with a dollop of sour cream and/or shredded cheddar and crusty garlic bread.
This freezes really well and is a great way to clear leftovers out of the fridge.