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

Soak beans in water and 1 1/2 teaspoon salt. Drain and discard soak water. Cook onion, celery, carrot, green pepper, parsley and garlic in butter until soft. Combine cooked vegetables with soup mix, 2 quarts water, bay leaf, fine herbs and soaked beans.

Simmer, covered, about 1 hour to desired tenderness. Add tomatoes. Serve hot. Sprinkle with Parmesan cheese. Makes about 1 gallon. 16 servings of 1 cup each.