Ingredients

Ingredients (use vegan versions):

1 lb Hillbilly beans (about 10+ different types of dried beans)
6 cups water
6 teaspoons Vegetable stock mix ( use Knorr''s)
3 carrots, chopped
3 stalks Celery, chopped
1 pepper, chopped (any colour)
19 oz Can, whole or Diced tomatoes
19 oz can, Tomato juice
4 tablespoons corn oil (optional)
1-2 medium onions, chopped
1 small clove garlic, chopped (I use 2+, but I like garlic)
2/3 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons parsley

Directions:

Serves 4 big ones.

-wash and soak beans overnight.
-drain & rinse well.
-cover in water, boil until tender (approx. 1 hour).
-drain & rinse well again.

-prepare stock in soup pot, bring to slow boil.

-heat the oil in a skillet, Saute onions & garlic, or just add to the soup without oil.

-add beans to stock, bring to slow boil, stir often.
-gradually add remaining ingredients, stirring often.
-simmer till veggies are tender, approx. 30 min.
-add salt & pepper to taste.
-sprinkle with parsley, and serve.

Source: Doug Norman (the Bean Man).