Thirteen Bean Soup - cooking recipe

Ingredients
    1/4 c. dried black-eyed peas
    1/4 c. small red beans
    1/4 c. cranberry beans
    1/4 c. cowpeas
    1/4 c. pigeon peas
    1/4 c. black beans
    1/4 c. red kidney beans
    1/4 c. pink peas
    1/4 c. baby lima beans
    1/4 c. navy beans
    1/4 c. pinto beans
    1/4 c. yellow split peas
    1/4 c. green split peas
    1/4 c. instant minced onion
    1 Tbsp. salt
    2 (1 1/2-inch long) bay leaves
    1 tsp. dried thyme
    1 tsp. marjoram leaves
    1 tsp. garlic powder
    1/2 tsp. celery seed
    1/2 tsp. crushed red pepper
Preparation
    Rinse and pick over beans.
    Put in a 4 or 5-quart Dutch oven with 3 cups water.
    Cover, bring to a boil and boil 2 minutes. Remove from heat; let soak 1 hour.
    Drain; add 8 cups water and the seasonings.
    Bring to boil; reduce heat to low, cover and simmer 2 hours or until beans are tender but still firm.
    Uncover, increase heat to medium-low and boil gently, stirring occasionally, 45 to 60 minutes until soup is slightly thickened.
    Discard bay leaves. Makes 10 cups.

Leave a comment