15 Bean Soup with Bok Choy and Vegetables

2  cups		of 15 beans
1/2		stalk of Bok choy
2  cups		of low sodium tomato juice
2  dashes		white pepper
1  tablespoon		cilantro
2  cups		Vegetables - Cooked from Frozen, Drained, Corn Lima Beans Green Beans Peas & Carrots, 10 oz

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Rinse and cook 15 beans in a pot of water for 2 1/2 to 3 hours. Rinse and cut Bok Choy in small pieces and place to the side. After beans have finished cooking rinse. Put 2 cups of tomato juice in the same pot the beans were cooked in with 1 cup of water. Place the beans back in the pot and place the sliced Bok choy and vegetables in the beans. Season to taste and let simmer for 30 minutes on low heat.