15-bean soup

1  lb.		15 bean soup mix
8  glasses		C. water or broth
2		bay leaves
2  teaspoons		t. smoked paprika
1  teaspoon		t. chili powder
1  teaspoon		t. cumin powder
1/2  teaspoon		t. thyme
1		onion, chopped
3		big carrots,s chopped
3		celery, chopped, including leaves
1/2  lb.		frozen cut green beans
3		cloves garlics
14  ounces		fire roasted diced tomatoes
1  teaspoon		Pepper or hot sauce to taste
1  tablespoon		T. red wine vinegar
3  tablespoons		Orrington Farms Broth Base & Seasoning
3  ounces		(L) Barilla - Ditali Pasta

Tip: Click on the ingredient links to learn the nutritional information for all the 15-bean soup ingredients. The serving size for any ingredient in 15-bean soup may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Wash beans in a strainer. Soak beans overnight in three times as much water, or bring them to a boil and then let them sit for an hour.

Place in crockpot. Add water to fill part way. Cook on “high” for many hours (cooking on “low” will not work, unless you cook on “high” for a couple of hours first). It is possible to overcook to where beans are mushy - beans should be quite soft but not mushy.

Add the other ingredients 30-60 min. before cooking is done.

Add ham flavoring mix, vinegar and parsley at the end.