5 14.5 ounce cans chicken or vegetable broth
1 20 ounce package 15 or 16 dried bean soup mix, sorted and rinsed
4 medium carrots, chopped
3 medium stalks celery, chopped
1 large onion, chopped
2 tablespoons tomato paste
1 teaspoon salt
1 teaspoon Italian seasoning
1/2 teaspoon pepper
1 14.5 ounce can diced tomatoes, drained
Mix all ingredients except tomatoes in 5 to 6 quart crockpot. 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.
Per Serving: 25 Calories; trace Fat; 1g Protein; 6g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 220mg Sodium
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