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Bean Soup

32 oz Whole Tomatoes
1 Lg can college inn chicken broth
2 c Water
1 c White wine
1 1/2 c Onions chopped
4 Carrots Sliced
3 Celery stalks sliced
1/2 ts Garlic powder
1 ts Pepper
2 ts Paprika
2 ts Parsley
2 c Ham diced
1 lb Assorted dried beans


Soak beans overnight, drain, rinse and drain again. (hint: you can shortened time by covering beans with 6-8 c. water and covering with vented saran wrap - cook in microwave 10 minutes - let sit on counter 1 hour) Combine all ingredients in a slow cooker and cook 3-4 hours on high or all day on low. Simple and simply delicious! The flavor is enhanced by allowing the soup to sit refrigerated for 1-2 days.

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