Me vs. Onions: Round 1

1 (19 ounce) can black bean soup
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can garbanzo beans, rinsed and drained
1 (16 ounce) can vegetarian baked beans
1 (14.5 ounce) can chopped tomatoes in puree
1 (15 ounce) can whole kernel corn, drained
1 onion, chopped
1 green bell pepper, chopped
2 stalks celery, chopped
2 cloves garlic, chopped
1 tablespoon chili powder, or to taste
1 tablespoon dried parsley
1 tablespoon dried oregano
1 tablespoon dried basil

Directions 
In a slow cooker, combine black bean soup, kidney beans, garbanzo beans, baked beans, tomatoes, corn, onion, bell pepper and celery. Season with garlic, chili powder, parsley, oregano, and basil. Cook for at least two hours on High.

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Let me just say that I am NEVER chopping onions again!!! End of story. It took me f-o-r-e-v-e-r to finish chopping because my eyes burned SO bad. How do people do that? How do chefs do that on a daily basis?! Them people are nuts. There's got to be a trick to it, but I sure don't know it! It's been like 3 hours and my eyes are still sensitive. >.<

I was a little nervous that my Crock Pot wouldn't be big enough because I don't know the size of it and the recipe says it's for 8 servings. I was going to cut it in half, but I didn't know what I was going to do with the half cans of food, so I just crossed my fingers and threw it all in. Thankfully it all fit.

I'm also not cooking it on High because it's for tomorrow's dinner, so I have it on Low. I don't really know how long I should let it cook though...I thought about shutting it off and putting it in the fridge for the night, but I don't really know. Guess I'll wing it lol.

Original Recipe Here