FAT FREE
Multi - Coloured Bean Soup
	You can use whatever combination of dried beans, peas and legumes you wish.
	Can also be made in a slow cooker. When ready to cook the 2nd time, with tomatoes
	and remaining ingrediants, place all ingrediants in a slow cooker: on high for 5 or 6 hrs.
	We used the following list of ingrediants for our 1st try, Jan. 6, 2005. Excellent.
1/3	cup dried white navy beans
1/3	cup dried lima beans (used small size, could use large)
1/3	cup dried black beans
1/3	cup dried kidney beans, (used red, others would be fine)
1/3	cup dried chickpeas
1/3	cup dried romano beans
1/3	cup dried anasazi beans (we just had them on hand!)
1/4	cup dried red lentils
1/4	cup dried green peas
as reqd.	Water
28	oz can of diced tomatoes (we used a 100 oz can, made a triple batch) (whole, chopped)
1	large onion chopped
2	tablespoons brown sugar (this added a pleasant sweet taste)
1	tablespoon fresh lemon juice
1	tablespoon powdered broth. Vegetable for fat free (or could use chicken or beef)
1/2	teaspoon chili powder (original called for a whole tsp.) (or 2 tsp dried herbs such as
	thyme and savoury etc.
	Salt & pepper to taste
	METHOD:	Wash beans. Soak in about 8 cups of water overnight. Drain & rinse.
	Place beans in a large saucepan on stovetop with about 10 cups water.
	Bring to a boil over high heat. Reduce heat and simmer gently for an hour. Drain & rinse
	Return beans to large saucepan on stovetop.
	Add 5 cups water, diced tomatoes, onion, brown sugar, lemon juice & chili powder.
	Bring to a boil over high heat. Reduce heat and simmer gently for about 2 hours.
	If soup gets too thick add water or broth.
	Season with salt & pepper.
	Makes 6 to 8 servings.
	Keeps well, make ahead and serve reheated if you like. Freezes well.
	Per Serving:
	362 calories
	44g Carbohydrate
	32g Protein
	0 fat
	16g fibre