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 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

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

Source: Michigan Bean Commission