16 Bean Vegetable Soup

• 1 package of 16 bean soup mix (found in the spanish section of grocery store)
• 5-7 medium red potatoes, halved, then quartered
• 3-4 chopped celery stalks
• 3-4 chopped carrots
• 1 chopped yellow pepper
• 1 diced yellow onion
• 2-3 chopped leeks
• 2 cloves garlic, finely chopped
• 1 lemon
• 1 box (32oz) vegetable broth
• 2 bay leaves
• 2 cups water
• 1 vegetable boullion cube
• 2 capfuls of vinegar
• kosher or sea salt and pepper, garlic salt, garlic powder, onion powder, dried basil, dried oregano

1. Wash beans in a fine collander, using hands to rinse thoroughly. Transfer to large pot and add 6-8 cups of tap hot water. Boil rapidly for 2 minutes, remove from heat, and cover for 1 hour.
2. While beans are soaking, chop up all vegetables. In a separate bowl, zest whole lemon, cut in half and juice. Set aside.
3. When beans are ready, drain, rinse again, and clean pot well. Place pot on burner and add broth, water, bay leaves, boullion,vinegar and lemon. Bring to a boil and add beans and vegetables. Add all seasonings. After it reboils, turn down heat, cover and simmer for 2 hours.

bean soup mix, red potatoes, celery stalks, carrots, yellow pepper, yellow onion, leeks, garlic, lemon, vegetable broth, bay leaves, water, vegetable boullion, vinegar, kosher

Taken from www.epicurious.com/recipes/member/views/16-bean-vegetable-soup-50050222 (may not work)