5 Bean Soup

Combine pinto beans, black-eyed peas, white beans, lentils, split peas, salt, pepper, onion, celery seed and garlic in a 5-quart pan.

Fill the remainder of the pan with water.

Bring to a boil and boil on high for 15 minutes.

Turn heat to medium temperature and cook for 1 hour, adding water when needed.

Turn temperature to low and add rice, ground beef, bouillon and parsley.

Cook until all beans are very tender and the soup is thickened.