Many Bean Stew

1 onion, chopped
1/4 coup oil
1 1/2 tsp paprika
1 cup pinto beans
8-10 cups water
1 tbl celery seed
1 bay leaf
1 cup kidney beans
1 cup lima beans
1 cup yellow split peas
1 1/2 tsp dillweed
1 tbl salt
1/4 tsp pepper
1 largepotato, cut into chunks
3 ribs celery, sliced
3 carrots, sliced

Saute onion lightly in oil with paprika.  Sort all the beans and split peas you'll be using and remove any pebbles or bits of dirt.  Rinse pinto beans in cold water and add to onion along with a cup of the water, celery seed and bay leaf.  Partially cover the pot and cook for about an hour.  Wash and add kidney beans and limas. Add more liquid if too much has boiled away.  Cook another hour, partially covered.  Halfway through the last hour, add the potato, celery and carrots sliced. Correct seasonings and serve.

Makes about 10 cups of stew