15 Bean Soup
From the Kitchen of Dee Gibbs of Fulton, Kentucky
2 Cups Dried 15 Beans, Sorted & Rinsed
4 Chicken Bouillion Cubes
1 Packet Real Bacon Bits
2 Large Ribs of Celery, Diced
3 Green Onions, Thinly Sliced
2-3 Medium Carrots, Diced
Salt and Pepper, To Taste
Rinse and sort beans. Let beans soak in water for 2 hours or overnight. Drain soaking liquid and rinse the beans thoroughly. In a pot, combine the beans and enough water to cover the ingredients. Add the chicken bouillion cubes and let them dissolve into the mixture.
Add the rest of the ingredients to the pot and let cook uncovered over medium-high heat until tender or for 2-3 hours. Stir occasionally until vegetables are tender.