NATIONAL BEAN DAY15 BEAN SOUP FOR THE SOUP KITCHEN by CHEF DAN:

Serves 30 40

INGREDIENTS:

5 cups 15 bean mix, soaked overnight

4 cups lentils

1 10-pound cooked ham with bone

3 onions, chopped

12 carrots, chopped

7 stalks of celery, chopped

2 EACH cans of black beans, chili bean, northern beans and kidney beans

1 5 pound can diced tomatoes

22 cup broth

1 (32 Oz) bottle V/8 juice

1/4-cup EACH soy sauce, and Dijon mustard

3 tablespoons chili powder

1 tablespoon ground turmeric, ground cumin, and smoked paprika

7 bay leaves

Salt to taste

3 tablespoons Seasoned Pepper Medley

3 tablespoons dried parsley

1/3cup lemon juice

2 tablespoons smoke

DIRECTIONS:

1.   Cover dry beans with water in a stock pot overnight; drain.

2.   Place soaked beans in a stock pot to cover by 1-inch.

3.   Bring to a boil, then simmer for 30 minutes, drain.

4.   Add the ham bone, onion and next 9 ingredients together.

5.   Season with soy sauce and next 11 ingredients.

6.   Pour enough broth to cover the ingredients.

7.    Simmer over low heat, stirring occasionally for about 5 hours.

8.   Add more broth as needed until fished.

9.   Remove bay leaves before serving.

ENJOY DAN:                              SHARING LIFE, LOVE AND FOOD!!