Crock Bean Soup (freezable)
Serves 6+
1 can whole tomatoes (32 oz.)
1 can broth
2 cups water
2 medium onions — chopped
4 carrots — sliced
2 celery stalks — sliced thin
1 teaspoon garlic powder
2 teaspoons paprika
2 teaspoons dried parsley
2 cups turkey ham — diced
1 pound dried beans — mixed
Drain your soaked beans, rinse and drain again, then add them and everything else to the crockpot. Cook all day on low (watch your moisture levels if you have a newer crockpot–they cook hotter. You may want to add a little more water, like another 1/2 cup). OR cook on high for 3-4 hours.
SERVING SUGGESTIONS: Salad, whole grain rolls and you’re set!
VEGETARIANS: Use veggie broth and skip the turkey ham.
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