Prep Ahead

• Chop carrots, celery, onions, and garlic. Transfer to a large resealable bag or container.
• Combine with beans, tomato sauce, broth (or broth base), and seasonings.
• If using, chop the cilantro and transfer to a resealable bag or container.

Prepare From Prepped

--for the stovetop--

• Transfer contents of bag to pot and bring to a boil, covered.
• Continue to cook, following steps 4-6 in the "Make From Fresh" instructions.

--for the slow cooker and instant pot--

• Add ingredients to the pot and follow instructions in the original recipe, Steps 1-3

Make From Fresh

--Stovetop Instructions--

• Heat olive oil in a large pot over medium heat and add the carrots, celery, and onions.
• Cook, until the carrots have softened considerably, about 5-8 minutes.
• Add the remaining ingredients and stir to combine.
• Bring to a boil, then reduce to a simmer.
• Cook, uncovered, 1-2 hours, until the soup is flavorful and has reduced slightly.
• Serve with your preferred toppings.

--Slow Cooker Instructions--

• Add all ingredients to a slow cooker and stir to combine.
• Secure the lid, and cook for 3 hours on high, 5 on low, until the vegetables are tender and cooked through.
• Serve with your preferred toppings.

--Instant Pot Instructions--

• Add all ingredients to the Instant Pot and stir to combine.
• Secure the lid and cook on High Pressure for 40 minutes.
• Serve with your preferred toppings.