Workaday Bean Soup

• 1 12 quarts beef broth
• 1 cup dried pinto bean
• 1 cup dried great northern beans
• 12 cup finely diced bell pepper
• 12 cup finely diced onion
• 12 cup finely sliced celery
• 1 bay leaf
• 2 tablespoons sugar
• 2 teaspoons chili powder
• 14 teaspoon dried thyme
• 14 teaspoon dry mustard
• 14 teaspoon ground allspice
• 14 teaspoon pepper
• 1 (8 ounce) can tomato paste
• 1 tablespoon apple cider vinegar
• salt and pepper

1. Combine all ingredients except tomato paste, vinegar, salt and pepper in slow cooker.
2. Cover and cook on low until beans are tender, 8-10 hours, adding tomato paste and vinegar during last 30 minutes.
3. Discard bay leaf; season to taste with salt and pepper.

beef broth, pinto bean, dried great northern beans, bell pepper, onion, celery, bay leaf, sugar, chili powder, thyme, mustard, ground allspice, pepper, tomato paste, apple cider vinegar, salt

Taken from www.food.com/recipe/workaday-bean-soup-508219 (may not work)