5 Bean Soup

• 1/2 c. dry pinto beans
• 1/4 c. dry black-eyed peas
• 1/2 c. dry white beans
• 1/4 c. lentils (dry)
• 1/2 c. dry split peas
• 1 Tbsp. pepper
• 1 chopped onion
• 1/2 lb. browned ground beef
• 1 tsp. celery seed
• 1 tsp. parsley
• 1 tsp. garlic powder
• 1/2 c. dry rice
• 2 cubes beef bouillon
• 2 tsp. salt

1. Combine pinto beans, black-eyed peas, white beans, lentils, split peas, salt, pepper, onion, celery seed and garlic in a 5-quart pan.
2. Fill the remainder of the pan with water.
3. Bring to a boil and boil on high for 15 minutes.
4. Turn heat to medium temperature and cook for 1 hour, adding water when needed.
5. Turn temperature to low and add rice, ground beef, bouillon and parsley.
6. Cook until all beans are very tender and the soup is thickened.

pinto beans, blackeyed peas, white beans, lentils, peas, pepper, onion, ground beef, celery, parsley, garlic powder, rice, beef bouillon, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=768472 (may not work)