| | 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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| 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 |
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