Multi Bean Soup
By: Michelle La Clair
Published: Saturday, February 20, 2010 - 5:22pm

Ingredients




5 ounces cans (14 ½  each) chicken or vegetable broth
1 package (20 ounces) 15 or 16 bean soup mix, sorted and rinsed
4 mediums carrots, chopped
3 mediums stalks of celery, chopped
1 large onion chopped
2 tablespoons tomato paste
1 teaspoon salt
1 teaspoon Italian seasoning
1/2 teaspoon pepper
1 ounce can (14 ½  diced tomatoes, undrained
Ham bone (optional)

Preparation

1 Mix all ingredients except tomatoes in 5-6 quart slow cooker.Cover and cook on low heat setting 8 to 10 hours or until beans are tender. Stir in tomatoes. 2 Cover and cook on high heat setting about 15 minutes or until hot.