Many Bean Soup

(from saymyname’s recipe box)

The choice of beans is up to you; can buy beans at health food store where they have bulk-food bins, so you buy only what you need. Or you can buy the prepackaged multi-bean mix sold in regular grocery stores.

Serves 10 people

Categories: Beans (Round), Main Dish, Slow Cooker, 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

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.

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