Well-Seasoned Cookbook

flavorful recipes perfected over time

Eight Bean Soup

Ingredients:

1/4 cup kidney beans

1/4 cup great northern beans

1/4 cup lima beans

1/4 cup pinto beans

1/4 cup navy beans

1/4 cup lentils

1/4 cup green split peas

1/4 cup garbanzo beans

8 cups water

1 1/2 cups fresh or stewed tomatoes, chopped

1/4 cup chopped onion

1/2 cup chopped green pepper

1/2 cup chopped celery

1/2 cup chopped carrots

1/2 cup chopped fresh parsley

1 minced garlic clove

2 bay leaves

1/4 tsp. each marjoram and thyme

2 Tbsp. tamari (soy sauce)

Directions:

Soak the beans overnight in a large pot with the 8 cups of water. In the morning place the beans and any additional water that is needed to make 8 cups, on the stove. Bring to a boil and then turn down heat to low and simmer, covered, until tender, about 1 - 1 1/2 hours. Add all of the rest of the ingredients (except tamari) and simmer for about 30 minutes. Remove bay leaf and add the tamari just before you are ready to serve. Makes 4-5 servings.