Crock Bean Soup

1 can whole tomatoes (32oz)

1 can Chicken broth (14oz)

2 cups water

2 med. Onions chopped

4 carrots sliced

2 celery stocks sliced thin

1 teasp garlic powder

2 teaspoons paprika

2 teas. Dried parsley

2 cups turkey ham diced

1 lb. dried beans mixed (I used 3 cans of a variety of beans drained)

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 ½ cup. Or cook on high for 3-4 hours.

Serving suggestions, salad and whole grain rolls and you’re set.

from LeeAnn Ely