7-Bean Soup with Candied Jalapeños – Blake Hill Preserves

Ingredients

• 1/2 cup Idaho Pinto Beans, soaked overnight
• 1/2 cup chickpeas, soaked overnight
• 1/2 cup large lima beans, soaked overnight
• 1/2 cup mixed lentils (green or brown preferred)
• 1/2 cup green split peas
• 1/2 cup black beans, soaked overnight
• 1/2 cup black eyed peas, soaked overnight
• 1 teaspoon sea salt; 1/4 teaspoon cracked black pepper
• 1/2 teaspoon celery salt
• 4 cups of water
• 1 tablespoon extra-virgin olive oil
• 2 cups of beef broth (or vegetable broth for a vegan option)
• 14 oz of diced tomatoes
• 1/2 cup Blake Hill Candied Jalapeños, diced
• 1/2 cup Blake Hill Candied Jalapeño brine