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    Beans, Beans, and More Beans Soup


    Source of Recipe


    Internet

    List of Ingredients




    1/4 cup each dry Black Beans, Cranberry Beans, Pinto Beans, and Light Red Kidney Beans
    1/2 cup dry Navy Beans
    1/2 cup onion, diced
    2 cloves garlic, diced
    6 cups water
    4 carrots, diced
    2 celery ribs, diced
    1 teaspoon rosemary
    1 teaspoon thyme
    1/2 teaspoon basil
    1/4 cup each dry split peas and lentils
    1/2 cup each dry green split peas and black-eyed peas
    1 (28-ounce) can crushed tomatoes

    Recipe



    In a large stockpot, cover dry beans with 4 cups of water. Bring to a boil and cook for 2 minutes. Cover the Pot and let stand for 1 hour. Drain and rinse.

    In a small saucepan coated with nonstick cooking spray, saute mixture, beans, water, carrots, celery, rosemary, thyme, and basil to stockpot. Bring to a boil. Cover and simmer for 1-1/2 hours or until tender.

    Stir in peas, lentils, and tomatoes and cook for 30 minutes.

    Servings per recipe: 12
    Serving size: 1 1/4 cups

 

 

 


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