Calico Bean Soup

From crockpot365.blogspot.com

1 pound assorted dried beans (I used small red, lima, northern, black-eyed peas, split peas, pinto)
2 cans (25-30 ounces approx) diced tomatoes (whatever you have on hand---flavored, Rotel, etc.)
3 tablespoons dried minced onion flakes
1 tablespoon dried parsley
1 tablespoon garlic powder
1 tablespoon celery seed (or chop up a bunch of celery if you already have it in the house)
1 teaspoon seasoned salt
1 teaspoon paprika
1 teaspoon sugar
1/2 teaspoon black pepper
4 cups broth
4 cups water

Use a 6 quart or larger slow cooker. Soak your beans overnight in enough water to cover completely with another 4 inches or so. Drain well and add to pot. If you don't have time to soak the beans for hours and hours, put them in a large stock pot with a bunch of water and bring to a boil. Boil rapidly for 10 minutes, then turn off the heat and cover the pot. Let your beans sit for an hour, then drain and use.

After the beans are in the slow cooker, add all of the spices and canned tomatoes. Pour in broth and water. Cover and cook on low for 10-20 hours, or until the beans have begun to split and thicken the broth. You can also remove about a cup of beans and blend, then stir back in to thicken the broth nicely (or do a few pulses with a hand mixer!)

Add cheese as a topper, optional.