Source:

Classifications: Soups and Stews

Qty Measure Ingredient

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1/4 cup EACH: dry yellow split peas, lentils,

black beans, great northern beans,

pinto beans, baby lima beans and

kidney beans

1/2 cup EACH: dry green split peas,

black-eyed peas and navy beans

2 quarts water

1/3 cup dried minced onion

1 tablespoon salt

1 teaspoon dried thyme

1 teaspoon dried rosemary, crushed

1 teaspoon garlic powder

1/2 teaspoon celery seed

1/2 teaspoon dried basil

1/4 to 1/2 tsp. crushed red pepper flakes

2 bay leaves

1 28 oz can crushed tomatoes

Instructions: Place peas, lentils and beans in a Dutch over; add enough water to cover. Bring to a boil; boil for 2 minutes. Remove from the heat; let stand for 1 hour. Drain and discard liquid. Add 2 qts. water and seasonings; bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until beans are just tender. Stir in tomatoes; increase heat to medium. Cook, uncovered, for 15-30 minutes. Discard bay leaves. Yield: 14 servings (3-1/2 quarts).

Staging:

Variations:

Background: Note: DIABETIC EXCHANGES: One 1-cup serving equals 1-1/2 starch, 1/2 very lean meat; also, 124 calories, 599 mg sodium, 0 cholesterol, 23 gm carbohydrate, 8 gm protein, trace fat.

Serves: 14

Food Exchanges: