Hearty Curry Bean and Vegetable soup

This is a hearty, stick to your bones soup for our cold, rainy, Northwest days. This recipe makes quite a large pot of soup - probably enough for about 10 people.  The one pictured here did not contain any meat other than a little chicken stock.  You could add bacon or sausage, meatballs or any other meat you have available.

Ingredients:

2 cups mixed beans (I used Cajun 15 bean soup mix) soaked overnight.
2 medium onions - chopped small
2 medium potatoes - cubed
1 cup butternut - cubed
3 carrots - sliced
1/2 cup broccoli - chunky cut
1/2 cup cauliflower - chunky cut
1/2 tsp. curry powder
dash garlic salt
6 cups boiling water
2 blocks chicken stock
1 tin unsweetened coconut milk - well shaken or stirred.
About 1 cup noodles
2 tsp. coconut oil

1.  In a small frying pan, gently fry the onions and curry powder in coconut oil (Frying the curry powder brings out the flavor.)

2.  Pour 6 cups of boiling water into a large crockpot - add chicken stock and the onion/curry powder mix.  Add or reduce water as desired.
3.  Add the soaked beans, potatoes, butternut, carrots, broccoli, and cauliflower.  Depending on how soon you need the soup ready, either set on low or high.  On high it should be ready to eat in about 4 hours.
4.  Once the vegetables and beans are soft, add the coconut milk, stir well.
5.  After about 10 minutes add the noodles and stir occasionally to make sure they don't stick together or stick to the bottom of the cooker.
6.  Once the noodles are soft (10 to 20 minutes depending on your choice of noodles), your soup is ready to eat.  Enjoy!