Ingredients

Green Split Peas, Yellow Split Peas, Green Peas,Black Beans, Black Eye Beans, Chick Peas,Great Northern Beans, Kidney Beans, Lima Beans, Mung Beans, White Navy Beans, Pinto Beans,Red Chili Beans, Soybeans, Green Lentils, RedLentils, Azuki Beans, Marrowfat Peas. Please Sort And Wash Before Using. May contain traces of wheat, peanuts, nuts or soy.

Cooking Instruction:

Yield: 4 servings

1 ½ cups 18 bean mix
8 cups water
1 cup chopped celery
1 cup chopped onion
1 cup chopped carrots
1 teaspoon dried parsley flakes
2 garlic cloves, minced
1 teaspoon dried thyme
1 cup diced tomato
2 bay leaves

Salt Pepper to taste

1. Rinse and sort beans. Place beans in a Dutch oven or soup pot; add water (not in the recipe) to cover by 2 inch. Bring to a boil, boil for 2 minutes. Remove from the heat and drain the water.
2. Return to stove, add in 8 cups water, bring to a boil, reduce heat to medium-low, cover and cook for 1 ½  hours until beans are softened.
3. Add remaining ingredients, bring to a boil. Reduce heat, cover and simmer for 1 ½  hours or until beans are tender, add more water if needed. Discard bay leaves, season with salt and pepper to taste.