6 Bean Soup

• 1/4 cup baby lima beans
• 1/4 cup white beans
• 1/4 cup black beans
• 1/4 cup chickpeas (garbanzo beans)
• 1/4 cup pink beans
• 1/4 cup red kidney beans
• 1 teaspoon salt
• 1 cup onions chopped
• 1 cup celery chopped
• 1 cup carrots chopped
• 1/2 cup green bell peppers chopped
• 1/2 cup parsley leaves dried, minced
• 1 each garlic cloves crushed, minced
• 2 tablespoons butter or margarine
• 2 envelopes chicken noodle soup mix
• 1/2 each bay leaves crumbled
• 1/2 teaspoon herbs fine
• 1 cup tomatoes chopped
• 1 x parmesan, parmigiano-reggiano cheese, grated grated

1. Soak beans.
2. Drain beans.
3. Cook onion, celery, carrot, green pepper, parsley and garlic in butter until soft.
4. Combine cooked vegetables with soup mix, 2 quarts water, bay leaf, fines herbes and soaked beans.
5. Simmer, covered, about 1 hour to desired tenderness.
6. Add tomato.
7. Serve hot, sprinkled with cheese.

baby lima beans, white beans, black beans, chickpeas, pink beans, red kidney beans, salt, onions, celery, carrots, green bell peppers, parsley, garlic, butter, bay leaves, herbs fine, tomatoes, parmesan

Taken from recipeland.com/recipe/v/6-bean-soup-37790 (may not work)