Eight Bean Soup

• 2 c. dried, mixed beans (use 6 to 8 kinds from split peas, lentils, garbanzos, kidney beans, pintos, limas, etc.)
• 2 medium chopped onions
• 3 stalks chopped celery
• 4 large carrots, chopped
• 1/4 c. chopped parsley
• 3 minced garlic cloves
• 2 bay leaves
• 1/4 tsp. thyme
• 1/2 tsp. each: basil and rosemary leaves
• 8 c. water
• 2 packets instant chicken broth (if desired)
• 1 c. canned or fresh tomatoes, chopped
• 2 Tbsp. balsamic vinegar
• black pepper to taste

1. Rinse and soak beans overnight in water to cover.
2. Drain. Combine drained beans with all ingredients (except tomatoes and vinegar).
3. Add broth packets if desired.
4. Cook until all beans are tender.
5. Use cover.
6. When beans are tender, add tomatoes and more water if needed for desired consistency.
7. Heat thoroughly an additional 45 minutes.

mixed beans, onions, celery, carrots, parsley, garlic, bay leaves, thyme, basil, water, packets instant chicken broth, fresh tomatoes, balsamic vinegar, black pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=351332 (may not work)