More CROCKPOT Creations

LEGUMES...such a funny word, love to say it, what's it mean to you? BEANS! Of course! Full of fiber to keep you full, and essential vitamins, minerals and protein, it's  a great way to eat vegetarian without feeling like you're hanging out with just a piece of lettuce all day!

 

 

So try this fantastic SLOW COOKER (crockpot) recipe of MULTI-BEAN SOUP.

A great way to end your hardworking day. Pair with a side salad and crusty mulitgrain loaf of bread and you have dinner! You're welcome ;)

 

 

 

 

Crockpot MULTI-BEAN SOUP

(180 calories a serving and OH SO GOOD!)

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

 

In 5- to 6-quart slow cooker, mix all ingredients except tomatoes.

2Cover; cook on Low heat setting 8 to 10 hours.

3Stir in tomatoes. Increase heat setting to High; cover and cook about 15 minutes longer or until hot.