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Beans, Beans, and More Beans Soup

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 dried thyme
1/2 teaspoon dried 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

1. 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.
2. In a small saucepan coated with nonstick cooking spray, sauté 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.
3. Stir in peas, lentils, and tomatoes and cook for 30 minutes.

Makes 12 servings.

Recipe provided courtesy The Michigan Bean Commission.

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