| Nine Bean Soup 1 cup dried black beans 1 cup dried red beans 1 cup dried pinto beans 1 cup dried white beans 1 cup split green peas 1 (15.5-ounce) can navy beans, drained 1 (15.5-ounce) can garbanzo beans, drained 1 (15.5-ounce) can black-eyed peas, drained 1 (15.5-ounce) can kidney beans, drained 1 pound diced cooked ham 1 (14.5-ounce) can diced tomatoes 1 (10-ounce) can diced tomatoes with green chiles 1 onion, chopped 3 cloves garlic, crushed 1/2 teaspoon salt Combine black beans, red beans, pinto beans, white beans and split green peas. Cover with water and soak overnight. Drain beans and place in a large stockpot; cover with water. Add navy beans, garbanzo beans, black-eyed peas and kidney beans. Cover and bring to a boil. Reduce heat and simmer for 1½ hours or until beans are tender. Add ham, tomatoes, tomatoes with green chiles, onion, garlic and salt. Simmer for 30 minutes to blend flavors. Makes 12 servings. |
