Hearty Bean Soup

From Cooking with Paula Deen, Jan/Feb 2007

Ingredients

1. 1/2 cup dried red field peas
2. 1/2 cup dried kidney beans
3. 1/2 cup dried black-eyed peas
4. 1/2 cup dried green baby lima beans
5. 1/2 cup dried black beans
6. 1/2 cup dried navy beans
7. 1/2 cup dried green split peas
8. 1/2 cup dried great Northern beans
9. 1/2 cup dried lentils
10. 1/2 cup dried cranberry beans
11. 1/2 cup dried pinto beans
12. 2 (32-ounce) cartons chicken broth
13. 1 large onion, chopped
14. 1 cup chopped celery
15. 3 cloves garlic, minced
16. 1 (28-ounce) can diced tomatoes, undrained
17. 1 (10-ounce) can diced tomatoes and green chilies, undrained
18. 2 teaspoons chili powder
19. 1 teaspoon salt
20. 1 pound bacon, cooked and crumbled

Instructions

1. In a large Dutch oven, combine field peas and next 10 ingredients; add water to cover. Bring to a boil over high heat; boil 1 minute. Cover, remove from heat, and let stand 1 hour. Drain, and return bean mixture to Dutch oven.
2. Stir in chicken broth, onion, celery, and garlic. Bring to a boil over medium-high heat; reduce heat, and simmer, uncovered, 1 1/2 hours. Stir in diced tomatoes, diced tomatoes and green chilies, chili powder, and salt. Simmer 30 minutes. Ladle soup into bowls, top with crumbled bacon.