Seven Bean Soup
4 Cups Dried Beans (as many types as you can find, but try to include adzuki and anasazi)
1 teaspoon fresh grated ginger
2-3 large onions, chopped
1 teaspoon lemon pepper
3 tablespoon B-B-Q sauce
3 teaspoon choppe green chili
3 cloves garlic, chopped
1 28oz & 1 16oz can crushed tomatoes
1 1/2 teaspoon chili powder
6 tablespoon ketchup
6 stalks celery, chopped
Wash, pick over, and soak beans in water to cover by 2 inches, overnight. In the morning, drain & rinse the beans. Return to pot with 18 cups cold water. Add ginger, and bring to a full boil. Reduce to active simmer & Cook until tender, 1 1/2 to 2 hours. Add remaining ingredients. Bring to a boil, lower heat and simmer 3 hours more. Stir and add water as needed. If you can wait until its completely done, you'll have plenty to freeze, and it freezes well.
SO HOW'D IT GO?
Disaster. If you use any split peas in the soup, need to wait to add the tomatoes. The acid from the tomatoes inhibits the split peas from ever getting soft. 10 hours boiling, still hard.