Vegetarian Hillbilly Bean Soup
1 pound Hillbilly beans (about 10+ different types of dried beans), soaked overnight
6 cups water
6 teaspoons vegetable stock mix (I use Knorrs)
4 tablespoons corn oil , optional
1-2 medium onions, chopped
1 small clove garlic, chopped
3 carrots, chopped
3 stalks celery, chopped
1 bell pepper, chopped
1 (19 ounce) can whole or diced tomatoes
1 (19 ounce( can tomato juice
2/3 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons fresh parsley
1. Drain and rinse soaked beans, then cover with water and boil under tender, about 1 hour. Drain and rinse well again.
2. Prepare stock in soup pot with 6 cups water and stock powder; bring to slow boil.
3. Heat oil in a skillet, saute onions and garlic, or just add to the soup without oil. Add beans to stock, bring to slow boil, stir often.Gradually add remaining ingredients (except salt, pepper, and parsley), stirring often.
4. Simmer until veggies are tender, approximately 30 minutes. Add salt and pepper, to taste, and sprinkle with parsley before serving.'