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Multi Bean Soup

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


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. Cover and cook on high heat setting about 15 minutes or until hot. 12 servings

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