Ingredients
1/4 cup each dried yellow split peas, lentils, black beans, great northern beans, pinto beans, baby lima beans and kidney beans1/2 cup each dried green split peas, black-eyed peas and navy beans8 cups water1/3 cup dried minced onion1 tablespoon salt1 teaspoon dried thyme1 teaspoon dried rosemary, crushed1 teaspoon garlic powder1/2 teaspoon celery seed1/2 teaspoon dried basil1/4 to 1/2 teaspoon crushed red pepper flakes2 bay leaves1 can (28 ounces) crushed tomatoes
Preparation
Sort beans and rinse with cold water. Place the split peas, lentils and beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened. Drain and rinse beans, discarding liquid.
Drain and rinse, discarding liquid. Add water and seasonings; bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until beans are tender.
Stir in tomatoes; increase heat to medium. Cook, uncovered, for 15-30 minutes. Discard bay leaves.
