Vegan Bean Soup

• 2 tbsp. extra virgin olive oil
• 2 medium carrots, chopped
• 2 stalks celery, sliced
• 1 medium onion, finely chopped
• 1/4 c. tomato paste
• 3 cloves garlic, crushed with press
• 1 1/2 tsp. ground cumin
• 3 ounces sesame seeds
• 1 tsp. smoked paprika
• 3 c. lower-sodium vegetable or chicken broth
• 3 cans (15 oz. each) Beans, undrained
• 2 ounces chopped parsley

Heat oil on medium-high. Add carrots, celery and onion. Stir 6 to 8 minutes or until they start to get some colour.  Add tomato paste, garlic, cumin and smoked paprika. Cook, stirring, 1 to 2 minutes or until garlic is golden and tomato paste has browned. Stir in 5 dl broth, scraping up any browned bits.

Transfer it to a slow cooker and add beans and remaining broth. Cover and cook on High for 4 hours or Low for 6 hours.