5 Bean Soup With Brown Rice

• 1 cup dried dark red kidney beans
• 1 cup dried light red kidney beans
• 1 cup dried split peas
• 1 cup dried black-eyed peas
• 1 cup dried navy beans
• 1 cup brown rice
• 1 large onion, diced
• 1 (14 1/2 ounce) can tomatoes (diced or crushed)
• 1 teaspoon minced garlic (bottled)
• 1 tablespoon dried parsley
• 1 teaspoon dried rosemary
• 1 teaspoon black pepper
• 1 teaspoon salt
• 2 chicken bouillon cubes
• 3 stalks celery (optional)

1. Hydrate beans according to package instructions.
2. Add beans and rice to slow cooker and cover with water (about 2 inches over top of beans).
3. Add onions, tomatoes with juice, garlic, parsley, rosemary, black pepper, salt and bullion cubes. Stir the mixture.
4. Cover and cook on low for 10 hours or until beans are tender.

beans, light red kidney beans, peas, blackeyed peas, beans, brown rice, onion, tomatoes, garlic, parsley, rosemary, black pepper, salt, chicken bouillon cubes, stalks celery

Taken from www.food.com/recipe/5-bean-soup-with-brown-rice-286769 (may not work)