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TRUMPET SOUP Recipe

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Ingredients

2 cups thirteen bean soup mix (see below)
1 can Contadina stewed tomatoes with celery, onions & green pepper (16 ounce can)
5 chicken tenderloins, cubed
2 onions, very coarsely chopped
5 cloves fresh garlic cloves
5 carrots, coarsely chopped
1 tablespoon lemon juice
1 - 2 teaspoon creole seasoning (Tony Chacheres)
6 cups water
Thirteen Bean Soup Mix
1 pound lentils
1 pound split peas (green)
1 pound split peas (yellow)
1 pound red beans
1 pound navy beans
1 pound pinto beans
1 pound Great Northern beans
1 pound baby lima beans
1 pound lima beans
1 pound large lima beans
1 pound kidney beans
1 pound black beans
1 pound black-eyed peas

Directions

Put all ingredients in slow cooker on high for approximately 6-8 hours adding water when necessary. Cook until beans are tender. Creole seasoning can be adjusted according to personal taste.

Instructions for Thirteen Bean Soup Mix:

Mix all beans in large bowl and store in air tight container. These beans can be mixed according to any particular taste. Omit the ones you don't like - add extra of the ones you do. Great to share with Trumpet Soup recipe attached.

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