That Wife's Bean Soup

This is from my friend Jenna. I made it and it was really good!

Ingredients

(All ingredients are optional and interchangeable. Go ahead, mix it up a little bit!)

Lots of cans of beans (In this batch I used chickpeas, black, kidney, pinto, and ranch style)
1 Can of crushed tomatoes
1 Onion, diced
1 Packet of ranch salad dressing mix (the dry stuff)
1 Packet of onion soup and dip mix

Directions

1. Find a really big pot.
2. Pour some water in the pot. I probably use like 6 cups or something (I'd suggest using more than this, at least a cup or 2 more).
3. Pour all of the beans in the pot, with their liquid, except the black beans (you should drain and rinse those).
4. Add everything else to the pot.
5. Boil for hours. I’m not joking, for hours. Once I boiled it for 4 hours. Just boil it down so that it is nice and thick and a little bit salty. Stir often enough that it doesn’t burn to the bottom of the pot because then it tastes bad.

Nutrition Stats

(As weighed, measured, and calculated by me)
Serving Size: 1/2 lb, or 8 oz

Calories: 209
Fat: 2g
Sat Fat: 1g
Cholesterol: 0g
Sodium: 513 g (This number may be off because I’m not sure that it includes the salt used in the preservation of the beans)
Potassium: 501 mg
Carbohydrate: 38g
Dietary Fiber: 11g
Protein: 11g