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 color)
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
2/3 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons parsley
Wash and soak beans overnight. Drain & rinse well, then cover in water and boil until tender (approx. 1 hour). Drain & rinse well again.
Prepare stock in soup pot, bring to slow boil. Meanwhile, heat the oil in a skillet and 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. and add salt & pepper to taste.
Sprinkle with parsley, and serve.
