Crockpot Multi Bean Soup

5 14.5oz cans chicken or vegetable broth 1 20oz package 15 or 16 dried bean soup mix -- sorted and rinsed 4 medium carrots -- chopped 3 medium stalks celery -- chopped 1 large onion -- chopped 2 tablespoons tomato paste 1 teaspoon salt 1 teaspoon Italian seasoning 1/2 teaspoon pepper 1 14.5oz can diced tomatoes -- drained

Mix all ingredients except tomatoes in 5 to 6 quart crockpot. Cover and cook on low heat setting 8 to 10 hours or until beans are tender. Stir in tomatoes. Cover and cook on high heat setting about 15 minutes or until hot.

Per Serving: 25 Calories; trace Fat; 1g Protein; 6g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 220mg Sodium.

Contributed by: Edit

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