LUCKY BEAN SOUP

[kmcim4iu]

1/4 cup each: dry yellow split peas, lentils, black beans, great northern beans, pinto beans, baby lima beans and kidney beans

1/2 cup each: Dry green split peas, black-eyed peas and navy beans

2 quarts water
1/3 cup dried minced onion
1 tbsp salt
1 tsp dried thyme
1 tsp dried rosemary, crushed
1 tsp garlic powder
1/2 tsp celery seed
1/2 tsp dried basil
1/4 to 1/2 tsp crushed red pepper flakes
2 bay leaves
1 can (28 ounces) crushed tomatoes
2 (8 ounce) cans tomato sauce

Place peas, lentils and beans in a Dutch oven; add enough water to cover.  Bring to a boil; boil for 2 minutes.  Remove from heat; let stand for 1 hour.

Drain and discard liquid.  Add 2 quarts water and seasonings; bring to a boil.  Reduce heat; cover and simmer for 1  1/2 to 2 hours or until beans are just tender.  Stir in tomatoes; increase heat to medium.  Cook uncovered for 15-30 minutes.  Discard bay leaves.  Yield 14 servings.

This was really yummy, with a little bit of kick to it.  I couldn't fine yellow split peas so I omitted them.  I left out the lima beans because I don't care for them and added additional black beans instead.

[Queenie]

This sounds wonderful.  I am copying it so that I can print it out and try it.  Thanks so much!

Carolyn