Six-Bean Soup

Directions

Sort, rinse and soak beans by preferred method (described below).

To maintain color integrity, soak white and colored beans separately.

Drain. Cook onion, celery, carrot, green pepper, parsley and garlic in butter until soft.

Combine cooked vegetables with soup mix, 2 quarts water, bay leaf, fines herbes and soaked beans.

Simmer, covered, about 1 hour to desired tenderness.

Add tomatoes. Serve hot, sprinkled with cheese.

Makes 1 gallon or about 16 1-cup servings.