Many Bean Soup

From Laurels Kitchen
8 to 10 cups

Ingredients:

1 onion, chopped
¼ cup oil
1½ teaspoons paprika
1 cup pinto beans
8 to 10 cups water or vegetable stock
1 tablespoon celery seed
1 bay leaf
1 cup kidney beans
1 cup lima beans
1 cup yellow split peas
1 ½ teaspoons dill weed
4 teaspoons salt
¼ teaspoon pepper
optional-chopped vegetable

What to do?

Sauté onion lightly in oil, with paprika. Rinse Pinto beans in cold water and add them to the onion along with 4 cups of water or stock, celery seed and bay leaf. Partially cover the pot and cook for about 1 hour. Wash and add kidney beans and lima. Add more liquid if much has boiled away. Cook another hour still partially covered. Rinse and add split peas, dill, salt and pepper. Be sure there is enough liquid to keep soup soupy. Cook another hour, partially covered. For many bean stew, you can add chunks of celery, carrot and potato or whatever vegetables you like halfway through this hour. Cook 3 hours.