Multi Bean Soup

On a trip to the Farmer’s Market several weeks ago (maybe two months at this point), my mom and I found the dried bean bins. So we mixed up our own bean medley in a bag. Since the beans are by the pound we were able to produce our own special bean blend. I can’t honestly tell you what’s in it but I know there are some: butterbeans, fordhooks, pintos, black beans, legumes, etc. I’ve been meaning to make a bean soup for quite awhile but kept putting it off because cooking dried beans takes awhile. This was a rainy/stormy weekend so yesterday was perfect to experiment with soup. This is a hardy soup that is inexpensive, makes a lot and can be on hand for any time of the year.

Ingredients:
Bag of Mixed dried beans (probably about 1lb)
1 bag Frozen Stew Vegetables (potatoes, carrots, celery and onion)
1 bag Frozen Mixed vegetables (peas, green beans, carrots, corn)
1 can Diced Tomatoes
1 Can Stewed Tomatoes
¼ stick of butter
Salt and pepper to taste (requires quite a bit)

Directions:
Fill crockpot (5 quart) half way up with water, and dump beans in. Cook on high for 4 hours. Beans should take up the majority of the water at this point. Dump EVERYTHING else in and cook on high for another 2 hours. Serve hot.

I am going to experiment using leftovers more as a chili or an accompaniment to Beef roast etc. I think this soup will be very versatile as it has a great natural flavor that can stand alone or go well with other dishes.