Thirteen Bean Soup

• 1/4 c. dried black-eyed peas
• 1/4 c. small red beans
• 1/4 c. cranberry beans
• 1/4 c. cowpeas
• 1/4 c. pigeon peas
• 1/4 c. black beans
• 1/4 c. red kidney beans
• 1/4 c. pink peas
• 1/4 c. baby lima beans
• 1/4 c. navy beans
• 1/4 c. pinto beans
• 1/4 c. yellow split peas
• 1/4 c. green split peas
• 1/4 c. instant minced onion
• 1 Tbsp. salt
• 2 (1 1/2-inch long) bay leaves
• 1 tsp. dried thyme
• 1 tsp. marjoram leaves
• 1 tsp. garlic powder
• 1/2 tsp. celery seed
• 1/2 tsp. crushed red pepper

1. Rinse and pick over beans.
2. Put in a 4 or 5-quart Dutch oven with 3 cups water.
3. Cover, bring to a boil and boil 2 minutes. Remove from heat; let soak 1 hour.
4. Drain; add 8 cups water and the seasonings.
5. Bring to boil; reduce heat to low, cover and simmer 2 hours or until beans are tender but still firm.
6. Uncover, increase heat to medium-low and boil gently, stirring occasionally, 45 to 60 minutes until soup is slightly thickened.
7. Discard bay leaves. Makes 10 cups.

blackeyed peas, red beans, cranberry beans, cowpeas, pigeon peas, black beans, red kidney beans, pink peas, baby lima beans, navy beans, pinto beans, yellow split peas, green split peas, onion, salt, bay leaves, thyme, marjoram leaves, garlic powder, celery, red pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=398398 (may not work)