Place the kidney, black, and red beans in a medium-sized pot or bowl. Add 6 cups boiling water, cover, and soak 8 hours or overnight. Drain and rinse the soaked beans, and place in a large pot with 6 cups fresh water. Bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer for 1 1/2 hours, stirring occasionally. Uncover and continue to simmer another 45 to 60 minutes, or until the beans are tender and the soup thickens. Serve hot. Refrigerate any leftovers in an airtight container for up to 1 week.
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