14-Bean Soup

• 2 1/2 quarts water
• 1 lb mixed beans (usually around 14 different beans in the bag)
• 2 teaspoons salt
• 2 (10 ounce) cans chicken broth (I use College Inn)
• 1 cup chopped celery, diced
• 4 medium carrots, diced
• 2 large onions, chopped
• 1 (20 ounce) can tomatoes, chopped
• 1/2 teaspoon basil
• 1 tablespoon lemon juice
• 2 teaspoons parsley
• 5 chicken bouillon cubes
• 2 (6 ounce) cans V8 vegetable juice
• 1/2 cup raw rice
• 1 slice deli ham or 1 slice deli turkey, 1 1/2 inch thick slice,cubed

1. Wash and sort beans.
2. Place first 7 ingredients in a large pot.
3. Bring to a boil, cover and remove from heat.
4. Allow to stand for 1 hour; return to heat and bring to a boil.
5. Reduce heat and simmer till veggies are tender adding water if necessary (if you add too much water you will need to add another bouillon cube--but be careful, they are salty).
6. Add the rest of the ingredients and simmer about 30 minutes.
7. Serve with bread and a green salad.

water, mixed beans, salt, chicken broth, celery, carrots, onions, tomatoes, basil, lemon juice, parsley, chicken bouillon cubes, vegetable juice, rice, deli

Taken from www.food.com/recipe/14-bean-soup-105756 (may not work)