BEANS!

Country Style Six Bean Soup

from the archives of Shero Lee & Dusty Crocker

Measure about 1/4 cup each of these beans into a large bowl:

•Small Red  •Baby Lima  •Pinto 

•White  •Kidney  •Garbanzo

Cover them with water and leave to soak overnight.

Later, the next day...

Drain beans, discard old water

Combine the beans in a dutch oven with the following:

 1- 28 oz. can diced tomatoes (with Italian seasonings) 

1- cup each of Onion, Celery and Carrot, Chopped

½- cup each Chopped Green Pepper and Minced Parsley

2- Bay Leaves

 1 Clove garlic, crushed and minced

2- Beef Boullion Cubes 

 1/2- tsp each Sage and Oregano

and 4 to 5 cups of water to cook with

Over high heat bring all to a boil, then put a lid on it,

reduce heat and simmer 1-1/2 to 2 hours or until beans are tender. 

Season to taste with a few shakes of Hot Sauce, if you like.

Remove and discard Bay Leaves before serving.

Makes 8 to 10 delicious Servings 
(depending on how BIG your soup bowl is)

Everything is optional except the beans! 

If there's something in this recipe you don't care for, 

change it to something you like!

Plain Diced Tomatoes is OK to use or you can

Skip all the extra spices and just go with salt and pepper. 

Or add one packet of Lipton's Onion Soup Mix for easy seasoning.