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Ingredients
  • 1 medium yellow onion, small diced
  • 2 large carrots, diced
  • 2 celery ribs, diced
  • 4 large garlic cloves, minced
  • 3 tablespoons olive oil
  • 28-ounce can crushed fire roasted tomatoes
  • 2 15-ounce cans navy beans*, drained (or substitute cannellini beans or pinto beans)
  • 1 15-ounce can kidney beans, drained
  • 1 quart vegetable broth
  • 2 tablespoons smoked paprika
  • ½ teaspoon cumin
  • 1 teaspoon fennel seeds
  • 2 teaspoons kosher salt
Steps
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