Twice this season I have made a big ole pot of 15 bean soup - it is also used with a dried assortment of beans and is made by Hurst HamBeen's. It comes in several flavors and I prefer the ham. Soak them in a crockpot overnight and then turn it on the next morning. I throw in raw onions, leftover ham or porkroast etc and a can of Rotel tomatos with green chilis. Sometimes I will add in some chili powder and cumin for a mexican-type taste. YUM!!! Wonderful with a pan of cornbread

I will dig out a few favorite recipes now that soup weather is here - I make it at least once a week.