Best Bean Soup

BEST BEAN SOUP

1/4 cup each of dried beans:

• Black Eyed Peas ( The bean not the band. )
• Chick Peas
• Kidney Beans
• Lima Beans
• Pinto Beans
• Red Beans
• Small White Beans

1/4 Cup olive oil
2 Cloves garlic
1 red bell pepper - seeded and chopped
1 yellow onion - chopped
1 carrot - chopped
1 tsp. dried red pepper flakes
1 celery stalk - chopped
4 cups chicken stock
1 can crushed tomatoes
2 T. Tomato paste
1 T. sugar
1 T. dried basil
1 T. dried oregano
1/2 cup fresh parsley or cilantro -chopped
2 T. balsamic vinegar
1/2 T dried thyme.
2 bay leaves
Sea Salt and Pepper

1. Sort through beans and discard discolored ones.
2. Put beans in a bowl and add cold water to cover.
3. soak in refrigerator over night.
4. If using canned beans - simmer 15 minutes.
5. Heat large heavy pan over medium heat.
6. When pan is hot add garlic, pepper, onion, celery and red pepper flakes with olive oil.
7. Saute until onion is translucent.
8. drain beans and stir into pot along with the rest of ingredients except parsley / cilantro.
9. Bring to boil.
10. Reduce heat to low and cover partially.
11. Simmer until beans are tender.