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Prep 10min
Total8hr25min
Servings12
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Ingredients
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
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Steps
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.
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You can also use small amounts of various leftover dried beans you may have in your cupboard. Mix them together to make 2 1/4 cups of beans, and use them instead of purchasing a package of bean soup mix.
You can use either chicken or vegetable broth to prepare this great-tasting soup. If you are vegetarian, go ahead and use the vegetable broth. But if you're simply looking
for a meatless soup, we prefer the richer flavor of chicken broth.
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