Six Bean Soup Recipe

• 1/4 c. each: dry baby limas, small whites, black eyes, garbanzos, pinks and light red kidney
• 1 teaspoon salt
• 1 c. minced onion
• 1 c. minced celery
• 1 c. minced green pepper
• 1/2 c. chopped parsley
• 1 garlic clove, chopped and crushed
• 2 tbsp. butter
• 2 envelopes (2 ounce. each) chicken noodles soup mix
• 1/2 bay leaf
• 1/2 teaspoon fine herbs
• 1 c. fresh or possibly canned tomatoes, minced
• Grated Parmesan cheese

1. Soak beans in water and 1 1/2 tsp.
2. salt.
3. Drain and throw away soak water.
4. Cook onion, celery, carrot, green pepper, parsley and garlic in butter till soft.
5. Combine cooked vegetables with soup mix, 2 qts water, bay leaf, fine herbs and soaked beans.
6. Simmer, covered, about 1 hour to desired tenderness.
7. Add in tomatoes.
8. Serve warm.
9. Sprinkle with Parmesan cheese.
10. Makes about 1 gallon.
11. 16 servings of 1 c. each.

baby limas, salt, onion, celery, green pepper, parsley, garlic, butter, chicken noodles soup, bay leaf, herbs, tomatoes, parmesan cheese

Taken from cookeatshare.com/recipes/six-bean-soup-54093 (may not work)