[Oldsarge]

I think you're right, Maytag. Fish generally doesn't need much more that heating up to 130 F and sitting in a slow cooker all day would ruin it. However, you can do a right decent minestrone whose major protein base is dried beans in one. It would be a two day operation, though, or at least a 24-hour one. Soak the beans (small whites or kidneys, for preference) overnight and discard the water, then begin with by saute'-ing a cup of onion, half cup of carrots and quarter cup of parsley, all minced, in 2-3 tablespoons of good olive oil. Once the onion is transluscent, add a cup of rice and toss to coat with the oil. Next you have to ask yourself how many people you intend to feed and pour in lots of water, maybe a quart or maybe a gallon, depending. I'd use chicken stock, but then I'd have started with frying bacon and you asked for the vegie option so plain spring water would be fine. A cup of white wine never hurts, a chopped Savoy cabbage, the soaked beans, 1-2 sliced zuchinni and a minced garlic or so and then put on the lid and go to work/school/library/diving, etc. By nightfall it should be ready to drive you nuts with the smell. Salt and pepper to taste. Serve with fresh grated Parmesan and a loaf of hot bread.

Of course, the kind of vegetables you use is unlimited. It's hard to imagine not putting a couple of peeled, skinned and chopped tomatoes. How about Swiss Chard leaves? Spinach? You could probably make a new batch every week for a year and never repeat yourself. And remember, soup always tastes better the next day.