Three Bean Soup

• 3/4 c. each dried pinto beans, dried lentil beans and dried kidney beans
• water
• 1 Tbsp. olive or vegetable oil
• 3 cloves garlic, minced
• 1 medium onion, chopped
• 1 c. diced celery
• 2 qt. beef stock
• 1 qt. water
• 1 bay leaf
• 1 (1 lb. 12 oz.) can tomatoes
• 3/4 lb. cooked kielbasa, Polish or other spicy dinner sausage
• salt and pepper to taste
• chopped fresh parsley
• grated Parmesan cheese

1. Wash dried beans and cover with water.
2. Cover and soak overnight.
3. In the morning, drain and add fresh water.
4. Heat slowly to boiling.
5. Meanwhile, heat oil in heavy soup kettle.
6. Add garlic, onion and celery.
7. Saute for 2 to 3 minutes until golden. Drain beans and add to onion and celery mixture.
8. Pour in beef stock and water.
9. Add bay leaf.
10. Heat to simmering.
11. Over low heat, simmer for 4 hours.
12. Add tomatoes.
13. Cut sausages into 1/2-inch lengths.
14. Add to soup.
15. Heat through.
16. Add salt and pepper to taste.
17. Serve with a sprinkling of fresh parsley and Parmesan cheese.

pinto beans, water, olive, garlic, onion, celery, beef stock, water, bay leaf, tomatoes, sausage, salt, fresh parsley, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=846423 (may not work)