Country Six-Bean Soup Mix

1/2 cup dried red beans
1/2 cup dried navy beans
1/2 cup dried pinto beans
1/2 cup dried baby lima beans
1/2 cup dried kidney beans
1/2 cup Great Northern beans
2 bay leaves
1/2 tsp black pepper
2 Tbsp dried minced onion
1 Tbsp dried parsley flakes
2 Tbsp beef bouillon granules
1 tsp  dried minced garlic
1 tsp dried thyme leaves
1/2 tsp dried oregano leaves
1/4 tsp red pepper flakes
4 to 5 cups water
1 can (28 ounces) diced tomatoes, with Italian seasonings
8 ounces smoked sausage links, sliced or 2 smoked ham hocks
hot pepper sauce or red wine vinegar (optional)

Place beans in a large bowl, cover with water.  Soak 6 to 8 hours, or overnight.  Drain beans and discard water.  Combine soaked beans, water, tomatoes, sausage, onion, parsley, bouillon, garlic, thyme, oregano, pepper, pepper flakes, and bay leaves into Dutch Oven.  Bring to a boil over high heat.  Cover; reduce heat and simmer 1 1/2 to 2 hours or until beans are tender.  Serve.

***May also be cooked in a Crock pot.