My family would eat one of my quick and easy homemade soups for supper every night. This week, I'm cooking one of our favorites, a vegan 15-bean chowder that's simply delicious.

Though most bean soups rely on ham or other meats to add flavor, my secret flavor ingredient is a package of frozen cooked winter squash. The creaminess of the pureed squash gives the soup a chowderlike texture.

This convenience product replaces a puree of cooked fresh butternut and acorn squashes that I formerly used in the recipe. Summer squashes such as yellow squash or zucchini are not substitutes, but mashed sweet potatoes can be used in place of the squash.

This soup is packed with fiber, beta carotene and other nutrients and is so hearty that you won't miss the meat. Put it on early in the morning so that all of the beans cook to tender perfection. Just before serving, you can add more nutrition and color by stirring in fresh spinach. Leftovers freeze beautifully, and you can serve the soup with crusty bread or corn bread and a big tossed salad.

15-BEAN CHOWDER

2 leeks, well cleaned and thinly sliced, about 1 cup, or 1 medium onion, peeled and chopped

3 medium carrots, peeled and shredded

3 stalks celery, washed, trimmed and thinly sliced

8 cups (64 ounces) homemade or prepared vegetable broth or water

1 20-ounce bag dried 15-bean blend for soup

1/2 cup pearled barley, optional

2 tablespoons garlic powder

2 tablespoon dried Herbs de Provence, Fine Herbs or Italian seasoning, or to taste

1-2 5-ounce bags baby spinach, to taste

Salt and freshly ground black pepper, to taste

Combine all the ingredients except spinach in a slow cooker. Cover and cook on low for 6-8 hours or on high for 4-6 hours. Stir the spinach into the slow cooker 30 minutes before serving.

Ten minutes before serving, uncover and stir. Taste and add salt and pepper as needed. Ladle into bowls.

The soup can be made ahead and refrigerated or cooled down slightly and then frozen in containers with tight-fitting lids.

Makes 12 servings.

COMING NEXT WEEK: Chicken and broccoli strata is a savory bread pudding for a family supper or a weekend brunch.

Write to Karin Calloway in care of The Augusta chronicle Newsroom, P.O. Box 1928, Augusta, Ga 30903, or karin.calloway@comcast.net. Find previous Quick Cooking recipes through the online archive at augustachronicle.com/karin.