1/4 c. kidney beans
1/4 c. Great Northern beans
1/4 c. lima beans
1/4 c. pinto beans
1/4 c. navy beans
1/4 c. lentils
1/4 c. green split peas
1/4 c. garbanzos
8 c. water
1 1/2 c. fresh or stewed tomatoes, chopped
1/4 c. chopped onion
1/2 c. green pepper
1/2 c. celery
1/2 c. carrots
1/2 c. fresh parsley
1 minced garlic clove
2 bay leaves
1/4 tsp. marjoram
1/4 tsp. thyme
1/2 tsp. basil
1/2 tsp. rosemary
2 tbsp. tamari (soy sauce)

Soak the beans overnight in a large pot with 8 cups water. In the morning, place beans and any additional water to make 8 cups on the stove. Bring to a boil and turn down heat to simmer, covered, until tender, about 1-1 1/2 hours. Add all of the rest of the ingredients (except tamari) and simmer for 30 minutes. Remove bay leaf and add tamari just before ready to serve.