You do soak the beans over night, but I just do it in the same pot I’ll be making the soup and it’s worth the extra five minutes the night before to get the richer flavor. Simply rinse the beans and discard any debris, then place in the pot with 8 cups of water and soak overnight (at least 8 hours). I had to take a picture of mine after they were done soaking, because the colors were so striking. Who knew beans could be so beautiful?
Once the beans are ready, go ahead and gather up the few ingredients you’ll need to get your 15 bean soup cooking. You have a choice of creating a vegetarian version or adding some ham and sausage.
1 cup chopped onion, chicken broth, Lipton, onion soup mix 
1 14.5 oz can (or box) diced tomatoes
Juice from one lemon
1 tsp of chili powder
1-2 cloves of garlic diced
Optional: 1 lb.Or more lb of pork (I like bacon bits, and ribs with bone)
Drain the water the beans were soaking in over night and add 8 cups of fresh water along with the onion and meat (if using). Bring to a boil and then reduce the heat and simmer covered for 1 1/2 to 2 hours, stirring occasionally. Next add the tomatoes, the chili powder, lemon juice and garlic and simmer covered for another 30 minutes. There is a seasoning packet included with the beans, you’ll want to add that one to two minutes before your cooking is complete. Salt and pepper to taste and you are ready to serve. It goes great with a crusty corn bread.

