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    Six Bean Soup


    Source of Recipe


    Unknown
    Rinse under cold running water:
    ½ cup of dried
    pink beans
    lentils
    black beans
    split peas
    kidney beans
    black-eyed beans
    Place in a large bowl, covered with water 2” above the beans. Cover and let stand over night.

    Combine:
    Drained beans
    5 cups water
    1 can beef broth

    Bring to a boil.
    Add:1 tsp. each
    dried basil
    dried rosemary
    dried marjoram

    1 bay leaf

    1 onion, chopped
    1 cup chopped celery
    1 cup chopped carrots
    2-14 oz. cans of diced tomatoes
    1-8 oz. can tomato sauce

    Cover, reduce heat and simmer for two hours.

    Uncover and cook one hour.

    Discard bay leaf.

    Notes: Can leave this meatless or toss in cooked and shredded chicken before serving.
 

 

 

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