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Lucky Bean Soup

1/4 cup each dried yellow split peas, lentils, black beans, great northern beans, pinto beans, baby lima beans and kidney beans
1/2 cup each dried green split peas, black-eyed peas and navy beans
8 cups water
1/3 cup dried minced onion
1 tablespoon salt
1 teaspoon dried thyme
1 teaspoon dried rosemary, crushed
1 teaspoon garlic powder
1/2 teaspoon celery seed
1/2 teaspoon dried basil
1/4 to 1/2 teaspoon crushed red pepper flakes
2 bay leaves
1 can (28 ounces) crushed tomatoes

Printed from tasteofhome.com Nov 19, 2008

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Lucky Bean Soup cont.

Sort beans and rinse with cold water. Place the split peas, lentils
and beans in a Dutch oven; add water to cover by 2 in. Bring to a
boil; boil for 2 minutes. Remove from the heat; cover and let stand
for 1 to 4 hours or until beans are softened. Drain and rinse beans,
discarding liquid. Drain and rinse, discarding liquid. Add water
and seasonings; bring to a boil. Reduce heat; cover and simmer for
1-1/2 to 2 hours or until beans are tender. Stir in tomatoes;
increase heat to medium. Cook, uncovered, for 15-30 minutes. Discard
bay leaves.

Yield: 14 servings (3-1/2 quarts).