Ten Bean Soup
1/4 cup dried black eyed peas
1/4 cup dried split green peas
1/4 cup dried butter beans
1/4 cup dried lentils
1/4 cup dried pinto beans
1/4 cup dried navy beans
1/4 cup dried great northern beans
1/4 cup dried red beans
1/4 cup dried pearl barley
1/4 cup dried lima beans
2 quarts vegetable broth (I use homemade)
1 cup non dairy milk (I use soy)
3 tablespoons flour
1 hot pepper, finely chopped (I use habenero)
1 large onion, chopped
2 (14 1/2 ounce) cans diced tomatoes or whole peeled tomatoes (if whole, crush with hands)
juice from 1 lemon
seasoning, to taste (I use salt, pepper, red pepper flakes, oregano, thyme, basil)
1. Thoroughly wash all beans and place them in a large pot to soak overnight. Drain beans in the morning.
2. Mix together vegetable broth, soy milk and flour. Add to beans. Bring to a boil. Simmer on lowest heat for 2 1/2 hours, stirring occasionally. If soup starts to become too thick, add more vegetable broth or water.
3. Add the onion, tomatoes, lemon juice and hot pepper. Simmer for an additional 30 minutes.
This recipe is best the 2nd, 3rd, 4th day and beyond just as any soup our stew.
*Tip: I usually double or triple the recipe and make in a dutch oven or stock pot. I then freeze them in individual serving containers. I take them out the night before and let them thaw on the counter so I can take them to work and just throw them in the microwave for 1 min 30 seconds. Enjoy!!!
Source of recipe: This was a recipe from my youth. I've altered it by excluding the ham hocks and adding soy milk and flour as a thickener.