White Herb Chili

2 c Dried great Northern beans, soaked overnight
1 tb Olive oil
2 Onions, chopped
2 c Coarsely chopped zucchini
1 c Chopped carrots
1 c Chopped fennel
2 tb Chopped canned green chili peppers (wear plastic gloves when handling)
1 c Chopped celery
4 c Low-sodium vegetable stock
1/2 c Chopped flat-leaf parsley
2 tb Chopped fresh thyme
1 tb Ground cumin
2 ts Low-sodium soy sauce
1/4 ts Ground red pepper
1 c Drained canned corn

Drain the beans and place them in a 2-quart saucepan. Cover with cold water. Bring to a boil over medium-high heat, then reduce to medium. Simmer for 1-1/2 to 2 hours, or until the beans are tender. Drain and set aside.

In a slow cooker, warm oil with medium heat. Add the onions, zucchini, carrots, fennel and celery. Cook, stirring frequently, for 4 to 5 minutes, or until tender. Stir in the beans and chili peppers; cook for 1 minute.

Stir in the stock, parsley, thyme, cumin, soy sauce and red pepper; bring to a boil. Simmer for 1 hour. With the back of a wooden spoon, mash about 1 cup of the beans into a paste. Stir in the corn. Simmer for 30 minutes, or until the chili thickens.

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