Lucky Bean Soup

Name: Lucky Bean Soup
Ingredients: 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

13 ingredients

3 steps

Ingredients

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

Directions

1

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.
2

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.
3

Stir in tomatoes; increase heat to medium. Cook, uncovered, for 15-30 minutes. Discard bay leaves.