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Bean Soup

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1 1/2 cups equal parts of pinto beans, kidney beans, small lima beans, great northern beans, yellow split peas, green split peas, whole green peas, whole green lentils, split red lentils and pearl barley
1 large onion, chopped
1 large carrot, chopped
1 large potato, finely grated
7 Roma tomatoes, peeled
2 tsp. chili powder
pinch ground cloves
1 tbsp. lemon juice
salt and pepper

Rinse bean mix; cover generously with cold water and let soak for 8 hours or overnight. Drain. In large saucepan, combine bean mixture with 6 cups water. Bring to boil, reduce heat, cover and simmer for about 1 1/2 hours or until tender.

Add onion, carrot, grated potato, tomatoes (break up with a fork), chili powder and cloves; bring to boil. Reduce heat and simmer, uncovered, for about 30 minutes or until flavors are well blended. Stir in lemon juice, and salt and pepper to taste. Serves eight.

Source: Encyclopedia of Natural Healing by Siegfried Gursche and Zoltan Rona

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