INGREDIENTS
2
Bay leaves
4
Carrots, large
2
stalks Celery
3 cloves
Garlic
1
Onion, medium
1 tbsp
Parsley, dried
1
Red bell pepper
1 14.5 ounce can
Tomatoes with liquid
4 cups
Chicken broth, low sodium
1
bag Hurst's 15 bean soup blend
2 tbsp
Dijon mustard
3 tbsp
Lemon juice
1 tsp
Liquid smoke
2 tbsp
Worcestershire
2 tsp
Chili powder
1
Salt and pepper
1 tsp
Olive oil, extra virgin
4 cups
Water