3/4 c. EACH dried pinto beans, dried garbanzo beans and dried kidney beans
Water to cover
1 tbsp. olive or vegetable oil
3 cloves garlic, minced or pressed
1 med. onion, chopped
1 c. diced celery
2 qts. beef stock
1 qt. water
1 bay leaf
1 (1 lb., 12 oz.) can whole 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. Cover and soak overnight.

2. In the morning, drain and add fresh water. Heat slowly to boiling.

3. Meanwhile, heat oil in heavy soup kettle. Add garlic, onion and celery. Saute for 2 to 3 minutes, until golden.

4. Drain beans and add to onion and celery mixture. Pour in beef stock and water. Add bay leaf.

5. Heat to simmering. Over low heat simmer for 4 hours. Add tomatoes.

6. Cut sausages into 1-inch lengths and add to soup. Heat through. Add salt and pepper to taste.

7. Serve with a sprinkling of fresh parsley and Parmesan cheese.