INGREDIENTS
2
bay leaves
14 1/2 ozs
canned tomatoes
4 larges
carrots
2 stalks
celery
2 tsps
chili powder
2 Tbs
dijon mustard
1 Tbs
dried parsley
1 tsp
extra virgin olive oil
3 cloves
garlic
3 Tbs
lemon juice
1 tsp
liquid smoke
4 cups
low sodium chicken broth
20 ozs
mat bean
1 medium
onion
1
red bell pepper
16 servings
salt and pepper
4 cups
water
2 Tbs
worcestershire