Multi - Coloured Bean Soup          
  You can use whatever combination of dried beans, peas and legumes you wish.
  Can also be made in a slow cooker. When ready to cook the 2nd time, with tomatoes
  and remaining ingrediants, place all ingrediants in a slow cooker: on high for 5 or 6 hrs.
  We used the following list of ingrediants for our 1st try, Jan. 6, 2005. Excellent.
1/3 cup dried white navy beans  
1/3 cup dried lima beans (used small size, could use large)  
1/3 cup dried black beans  
1/3 cup dried kidney beans, (used red, others would be fine)  
1/3 cup dried chickpeas  
1/3 cup dried romano beans  
1/3 cup dried anasazi beans (we just had them on hand!)  
1/4 cup dried red lentils  
1/4 cup dried green peas  
as reqd. Water  
28 oz can of diced tomatoes (we used a 100 oz can, made a triple batch) (whole, chopped) 
1 large onion chopped  
2 tablespoons brown sugar (this added a pleasant sweet taste)  
1 tablespoon fresh lemon juice  
1 tablespoon powdered broth. Vegetable for fat free (or could use chicken or beef)
1/2 teaspoon chili powder (original called for a whole tsp.) (or 2 tsp dried herbs such as
  thyme and savoury etc.  
  Salt & pepper to taste  
  METHOD: Wash beans. Soak in about 8 cups of water overnight. Drain & rinse.
  Place beans in a large saucepan on stovetop with about 10 cups water.  
  Bring to a boil over high heat. Reduce heat and simmer gently for an hour. Drain & rinse
  Return beans to large saucepan on stovetop.  
  Add 5 cups water, diced tomatoes, onion, brown sugar, lemon juice & chili powder.
  Bring to a boil over high heat. Reduce heat and simmer gently for about 2 hours.
  If soup gets too thick add water or broth.  
  Season with salt & pepper.  
  Makes 6 to 8 servings.  
  Keeps well, make ahead and serve reheated if you like. Freezes well.  
  Per Serving:  
  362 calories  
  44g Carbohydrate  
  32g Protein  
  0 fat  
  16g fibre