1 c. Great Northern beans
3/4 c. Pinto beans
1/4 c. brown lentils
8 c. water
1 - 8 oz can tomato sauce
1 medium onion, chopped
2 cloves garlic, minced
1/4 lb. bacon, cooked & broken into small pieces
1 tsp. fresh thyme
1 tsp. dried parsely
fresh ground black pepper
1 TBS good quality beef soup base
3 - 4 large baking potatoes, peeled, cooked & mashed (3 c. mashed)
3 medium carrots, diced
2 stalks celery, diced
Rinse & drain all beans. Combine with 8 c. water in large stockpot. Bring to simmer, cover & cook for 1 & 1/2 hours.
Add tomato sauce, onion, garlic, cooked bacon bits, thyme, parsley, pepper & soup base. Stir to blend well. Bring back to simmer; cover & cook for an additional 2 hours.
Meanwhile, wash, peel, cut & cook potatoes in 2 inches of water in medium saucepan for 20 minutes or until tender. Drain. Mash well, leaving a few lumps.
Add mashed potatoes, carrots & celery to soup; stir to blend. Continue to simmer for another hour, until vegetables are tender, stirring occasionally so that soup does not scorch.