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Slow Cooker Easy Multi-Bean Soup Recipe

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This recipe for Slow Cooker Easy Multi-Bean Soup, by , is from Globe Trotting, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Nancy Skinner


8 3/4 cups ProgressoŽ chicken broth (from three 32-oz cartons) or 5 cans (14 oz each) vegetable broth
1 package (16 to 20 oz) 15- or 16-dried bean soup mix (2 1/4 cups), sorted, rinsed
4 medium carrots, chopped (2 cups)
3 medium stalks celery, chopped (1 1/2 cups)
1 large onion, chopped (1 cup)
2 tablespoons tomato paste
1 teaspoon salt
1 teaspoon Italian seasoning
1/2 teaspoon pepper
2 cups ProgressoŽ diced tomatoes, undrained (from 28-oz can)

In 5- to 6-quart slow cooker, mix all ingredients except tomatoes.

Cover; cook on Low heat setting 8 to 10 hours.

Stir in tomatoes. Increase heat setting to High. Cover; cook about 15 minutes or until hot.




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