Lancashire Roots and Beans Soup

• 2 large potatoes, peeled and cut into large cubes
• 2 large carrots, peeled and sliced
• 1 large onion, halved and sliced
• 1 medium turnip, peeled and cut into large cubes
• 1 (16 ounce) can broad beans
• 1 (16 ounce) can kidney beans
• 1 (16 ounce) can baked beans in tomato sauce
• 1 bay leaf
• thyme
• rosemary
• salt and pepper

1. Put all root vegetables into a very large pot with 3 quarts of water, a tsp of salt, black pepper, bay leaf, a pinch of thyme and a pinch of rosemary.
2. Bring to a boil, then turn down heat and simmer very gently with lid on for at least 2 hours.
3. When all vegetables are cooked, add all the beans.
4. Simmer 30 minutes.
5. Serve with bread.

potatoes, carrots, onion, cubes, broad beans, kidney beans, beans, bay leaf, thyme, rosemary, salt

Taken from www.food.com/recipe/lancashire-roots-and-beans-soup-423151 (may not work)