Beans, Beans, and More Beans Soup

INGREDIENTS

• 1/4 cup each dry Black Beans, Cranberry Beans, Pinto Beans, and Light Red Kidney Beans
• 1/2 cup dry Navy Beans
• 1/2 cup onion, diced
• 2 cloves garlic, diced
• 6 cups water
• 4 carrots, diced
• 2 celery ribs, diced
• 1 teaspoon rosemary
• 1 teaspoon thyme
• 1/2 teaspoon basil
• 1/4 cup each dry split peas and lentils
• 1/2 cup each dry green split peas and black-eyed peas
• 1 (28-ounce) can crushed tomatoes

PREPERATION

1. In a large stockpot, cover dry beans with 4 cups of water.
2. Bring to a boil and cook for 2 minutes.
3. Cover the Pot and let stand for 1 hour. Drain and rinse.
4. In a small saucepan coated with nonstick cooking spray, sauté mixture, beans, water, carrots, celery, rosemary, thyme, and basil to stockpot. Bring to a boil.
5. Cover and simmer for 1-1/2 hours or until tender.
6. Stir in peas, lentils, and tomatoes and cook for 30 minutes.

Servings per recipe: 12
Serving size: 1-1/4 cups