Many Bean Soup

Name: Many Bean Soup
Ingredients: 1/4 cup dried red beans; 1/4 cup dried small white beans; 1/4 cup dried pinto bean; 1/4 cup dried kidney beans; 1/4 cup dried cranberry beans; 1/4 cup dried baby lima beans; 1/4 cup dried black-eyed peas; 1/4 cup dried split peas; 1/4 cup dried yellow split peas; 1/4 cup dried red lentils; 1/4 cup dried brown lentils; 1 large onion, finely chopped; 3 medium carrots, chopped; 3 stalks celery, finely chopped; 2 teaspoons dried thyme; 1 bay leaf; 1 (15 ounce) can chopped tomatoes, with their juice; 1 smoked ham hock or 1 ham bone; 8 cups chicken broth or 8 cups vegetable broth; salt; fresh ground black pepper

21 ingredients

7 steps

Ingredients

1/4 cup dried red beans
1/4 cup dried small white beans
1/4 cup dried pinto bean
1/4 cup dried kidney beans
1/4 cup dried cranberry beans
1/4 cup dried baby lima beans
1/4 cup dried black-eyed peas
1/4 cup dried split peas
1/4 cup dried yellow split peas
1/4 cup dried red lentils
1/4 cup dried brown lentils
1 large onion, finely chopped
3 medium carrots, chopped
3 stalks celery, finely chopped
2 teaspoons dried thyme
1 bay leaf
1 (15 ounce) can chopped tomatoes, with their juice
1 smoked ham hock or 1 ham bone
8 cups chicken broth or 8 cups vegetable broth
salt
fresh ground black pepper

Directions

1

Soak the red, white, pinto, kidney, cranberry, lima beans, and black-eyed peas overnight in water to cover.
2

Drain and rinse well.
3

Add the soaked beans, split peas, and lentils to the insert of a 5- to 7-quart slow cooker.
4

Add the remaining ingredients up through the broth; stir to combine.
5

Cover and cook on LOW for 8-10 hours, until the beans are tender and the ham is falling off the bone.
6

Remove the ham hock or bone from the soup; chop any meat, removing the fat, and return the meat to the slow cooker.
7

Season with salt and pepper; remove the bay leaf before serving.