Barbecue Bean Soup

• 1/4 cup dried red beans
• 1/4 cup dried kidney beans
• 1/4 cup dried black beans
• 1/4 cup dried great northern beans or 1/4 cup navy beans
• 1/4 cup dried black-eyed peas
• 1/4 cup dried garbanzo beans
• 1/4 cup dried baby lima beans
• 1/4 cup dried lentils
• 1/4 cup dried split peas
• 1 cup brown rice, uncooked
• 2 medium onions, chopped
• 2 cups chicken broth
• 2 cups beef broth
• 2 cups water
• 1 cup barbecue sauce (My DH prefers Sweet Baby Ray's, but you can use whichever type and brand you like)
• 2 teaspoons Worcestershire sauce
• salt
• pepper
• 1 -2 cup rotini pasta (optional)

1. Hydrate and rinse beans (a bag of 15 bean soup can be used in place of the dry beans listed) according to package instructions. (note: split peas and lentils do not need to be hydrated)
2. Add all ingredients to slow cooker except pasta. (If using 15 bean soup mix do not add seasoning packet to slow cooker until the last 30 min of cook time.).
3. Stir mixture.
4. Cover and cook on low for 10 hours or until beans are tender. Add pasta, if desired, in the last 15-30 minutes of cook time.

red beans, kidney beans, black beans, dried great northern beans, blackeyed peas, garbanzo beans, beans, lentils, peas, brown rice, onions, chicken broth, beef broth, water, barbecue sauce, worcestershire sauce, salt, pepper, rotini pasta

Taken from www.food.com/recipe/barbecue-bean-soup-311631 (may not work)