Many Bean Soup

• 1/4 cup dried red beans
• 1/4 cup dried small white beans
• 1/4 cup dried pinto bean
• 1/4 cup dried kidney beans
• 1/4 cup dried cranberry beans
• 1/4 cup dried baby lima beans
• 1/4 cup dried black-eyed peas
• 1/4 cup dried split peas
• 1/4 cup dried yellow split peas
• 1/4 cup dried red lentils
• 1/4 cup dried brown lentils
• 1 large onion, finely chopped
• 3 medium carrots, chopped
• 3 stalks celery, finely chopped
• 2 teaspoons dried thyme
• 1 bay leaf
• 1 (15 ounce) can chopped tomatoes, with their juice
• 1 smoked ham hock or 1 ham bone
• 8 cups chicken broth or 8 cups vegetable broth
• salt
• fresh ground black pepper

1. Soak the red, white, pinto, kidney, cranberry, lima beans, and black-eyed peas overnight in water to cover.
2. Drain and rinse well.
3. Add the soaked beans, split peas, and lentils to the insert of a 5- to 7-quart slow cooker.
4. Add the remaining ingredients up through the broth; stir to combine.
5. Cover and cook on LOW for 8-10 hours, until the beans are tender and the ham is falling off the bone.
6. Remove the ham hock or bone from the soup; chop any meat, removing the fat, and return the meat to the slow cooker.
7. Season with salt and pepper; remove the bay leaf before serving.

red beans, white beans, pinto bean, kidney beans, cranberry beans, beans, blackeyed peas, peas, peas, red lentils, brown lentils, onion, carrots, stalks celery, thyme, bay leaf, tomatoes, ham hock, chicken broth, salt, fresh ground black pepper

Taken from www.food.com/recipe/many-bean-soup-426703 (may not work)