Around the world in 80 Chulents: Veggie!

I feel I have been neglecting you all, and I apologise! I have been attempting some true rest over the festive period, and returning to life after the rest has been more than a little hectic!
After the excesses of the holiday season, whether too many Latkes or too much Turkey, I thought we should reflect on cutting down, and repairing our bodies as well as the world. So this weeks Chulent is a vegetarian offering - I'm sure lots of you also have veggie chulent recipes so do share! This one is from here. Veggie chulent can be hard to get right as it cooks for so long, but this one is designed to do just that!

Makes four very generous servings

• 1 1/2 cups dried large lima beans
• 1 tablespoon vegetable oil
• 2 garlic cloves , minced
• 2 medium onions , thinly sliced
• 3 stalks celery , thinly sliced
• 2 large potatoes or 4 small potatoes , peeled and quartered
• 2 carrots , peeled and thinly sliced
• 1 bay leaf , crushed
• 1 1/2-2 tablespoons vegetarian chicken soup mix or 5 vegetable bouillon cubes
• 1 tablespoon paprika (I find using half smoked bittersweet paprika and half regular paprika adds depth to the final flavou)
• 4 cups hot water
• salt
• fresh ground pepper

1. Soak the beans overnight, then drain.
2. Or, follow package directions for quick soaking.
3. In a large skillet, heat the oil and saute the garlic, onions and celery until tender.
4. Put in slow cooker.
5. Add the potatoes, carrots, beans, bay leaf and paprika.
6. Dissolve the soup mix in 1 cup of the hot water and add to the vegetables with the remaining 3 cups of water.
7. Add salt and pepper to taste.
8. Cover tightly and cook on low 18-24 hours.
9. Taste and adjust seasonings, if necessary