Recipe Archives->Soups->16 Bean

 
SIXTEEN BEAN SOUP
 
red kidney beans
black-eyed peas
garbanzo beans
green split peas
yellow split peas
baby limas
large navy beans
small navy beans
barley or rice
large white butterbeans
speckled limas
field peas
lentils
pinto beans
black beans
red beans
 
Wash 1 1/2 cups of bean mixture. Cover with water; add 1 tablespoon
salt and soak for 3 hours or overnight.

Put beans in 2 quarts water and add the following:
 
1 lb. ham pieces ( you could omit this)
1 clove garlic
1 can tomatoes
1 large onion, chopped
juice of 1 lemon
salt and pepper
1 pod green or red pepper

Cook all day at least 4 hours. May be kept in covered container in
refrigerator. Flavor improves with age.

Printable version: 16-bean.txt.