6 Bean Soup

¼       cup each: dry baby limas, small whites, blackeyes, garbanzos, pinks and light red kidney beans

1        teaspoon salt                                     

1        cup chopped onion

1        cup chopped celery

1        cup chopped carrot

½       cup chopped green pepper

½       cup minced parsley

1        garlic clove, crushed and minced

2        tablespoons butter or margarine

2        envelopes (2 oz. each) chicken noodle soup mix

½       bay leaf, crumbled

½       teaspoon fines herbes

1        cup fresh or canned tomatoes, chopped

          Grated Parmesan cheese

Soak beans by preferred method. (To maintain color in­tegrity, soak 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 tomato. Serve hot, sprinkled with cheese.  Makes about 1 

gallon; 16 servings, 1 cup each.

Nutritional Information per Serving:

Calories-112, (From Fat-24%), Protein-6g, Carbohydrate-16g, Fat-3g,

Sodium-628 mg, Potassium-259 mg, Dietary Fiber-4g, Calcium-61 mg,

Iron-1mg, Vitamin A-2497 iu, Vitamin C-10 mg, Cholesterol-7mg

Source: calbeans.com/republished with permission