Feeding the family beans

I've commited to myself to feed my family beans for 2 dinners a week. Not only is this a great way to save on our grocery bill, it's very healthy (low in fat, high in fiber), and helps the environment. By cutting down on the amount of meat we consume helps with our carbon footprint (read the attached link) and helps the environment. So I already accomplished to bean meals this week and am in search of other bean recipes so the family doesn't have to eat the same soup over and over again. One of the dishes we had this week was this one. I can't find it on the internet so I'm going to type it up for everyone.

First 5's Famous 10-Layer Soup

1/4 cup of each: black beans, small red beans, pinto beans, small white beans, pink beans, black-eyed peas, yellow split peas, green split peas, lentils, pearl barley (so basically 2.5 cups of beans or legumes. You can mix and match if you don't have exact. The split peas and lentils are great to thicken the soup)

1 - 14.5 oz. can stewed tomatoes, chopped up
1 cup chopped celery
1 cup chopped carrots
1/2 cup chopped onions
1 tbsp. dried basil
1 tbsp. dried oregano
1 tsp. ground cumin
1 tsp. black pepper
1 bay leaf
1 tsp. salt
2 cubes of bouillon (any flavor)
ham or ham hock, if desired

Add beans and seasonings (except salt and bouillon) in crock pot with 5 cups of water and cook on high for 4 hours. Add canned tomatoes, celery, carrot, onions, ham, salt and bouillon. Cook for another 2-3 hours on high or until beans are nice and tender.

Served with homemade bread. I found a wonderful book called Artisan Bread in Five Minutes a Day were you mix 4 loaves at a time and refrigerate it. The easiest bread I've every made.