Slow Cooker Easy Multi-Bean Soup

 

8 3/4

cups Progresso® 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

1

can (14.5 oz) Muir Glen® organic diced tomatoes, undrained

• 1 In 5- to 6-quart slow cooker, mix all ingredients except tomatoes.
• 2 Cover; cook on Low heat setting 8 to 10 hours.
• 3 Stir in tomatoes. Increase heat setting to High; cover and cook about 15 minutes longer or until hot.