Vegetarian Anasazi Bean Soup
Sort through beans, rinse, and drain.
In a large bowl, soak beans overnight in cold water.
In the morning, drain and rinse beans, and parboil in large pot for 45 minutes.
Drain and rinse beans and place them in 5-quart slow-cooker.
Add celery, onion, garlic, peppers, and olive oil to slow cooker.
Add enough water to cover beans by 1/2 inch.
Set cooker to high setting, and cook beans until tender, about 4 or 5 hours.
You can use vegetable stock instead of water.