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10 minutes
8 hours 25 minutes
- 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
- Combine all ingredients in a 5- to 6-quart slow cooker, excluding the tomatoes.
- Cover and simmer on low heat for 8 to 10 hours.
- Add in the fresh tomatoes and turn up the heat to High. Cover and let it simmer for another 15 minutes until piping hot.
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