BBQ Bean Soup

• 20 oz. bag dry mixed beans
• 1-1/2 cups vegetable broth
• 2 cups chicken broth
• 1 can (10 oz.) diced tomatoes and green chiles
• 1 bottle (12.5 oz.) KRAFT Hickory Smoke Barbecue Sauce
• 2 Tbsp. GREY POUPON Dijon Mustard
• 2 cups spicy (or mild) vegetable juice cocktail
• 1 pkg. (7.5 oz.) OSCAR MAYER CARVING BOARD Slow Cooked Ham, chopped
• 3 celery stalks, chopped
• 1 cup sliced carrots King Sooper's 1 lb For $0.99 thru 02/09
• 1 cup assorted sweet peppers, chopped
• 1/2 cup chopped onion Safeway 1 lb For $1.49 thru 02/09
• 2 Tbsp. apple HEINZ Apple Cider Vinegar
• 2 Tbsp. LEA & PERRINS Worcestershire Sauce
• 1 tsp. chili powder
• 1/2 tsp. black pepper
• 1/2 tsp. garlic powder
• 1/2 tsp. ground cumin

1. Place beans in a large pot; cover with 2 quarts of water.
2. Allow to soak overnight, or at least 8 hours.
3. Drain.
4. Add 2 quarts of water.
5. Bring to a boil, reduce heat and simmer uncovered for 1-2 hours or until beans are tender.
6. Combine and mix ingredients in slow cooker.
7. Cook on low for 6-8 hours or until vegetables are tender.

mixed beans, vegetable broth, chicken broth, tomatoes, hickory smoke, poupon, vegetable juice cocktail, ham, celery stalks, carrots, sweet peppers, onion, apple heinz apple cider vinegar, worcestershire sauce, chili powder, black pepper, garlic powder, ground cumin

Taken from www.kraftrecipes.com/recipes/bbq-bean-soup-171706.aspx (may not work)