Six Bean Soup

 Recipe By     : Prevention's Stop Dieting & Lose Weight 
                 Cookbook
 Serving Size  : 6
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  cup           dried kidney beans -- sorted
      1/2  cup           dried navy beans -- sorted
      1/2  cup           dried great northern beans -- sorted
      1/2  cup           dried lima beans -- sorted
      1/2  cup           dried pinto beans -- sorted
      1/2  cup           dried chick-peas (garbanzo beans) 
                               -- sorted
   12      cups          water
   12      cups          chicken stock
    2      medium        onions -- chopped
    3      cloves        garlic
    1      tablespoon    dried oregano
    2      teaspoons     dried rosemary
    1 1/2  teaspoons     dried sage
    1      teaspoon      dried savory
      1/2  teaspoon      ground black pepper
    3      medium        carrots -- thinly sliced
    1      medium        turnip -- peeled and cubed
 
 In a colander, rinse the beans.  In a 6-quart Dutch oven, 
 combine the beans and water.  Cover and bring to a boil, then 
 reduce the heat.  Simmer for 2 minutes.  Remove from the heat 
 and let stand for 1 hour.  (Or you can combine the beans and 
 water without boiling and let stand overnight.)  Drain the 
 beans and return them to the Dutch oven.  Stir in the stock, 
 onions, garlic, oregano, rosemary, sage, savory and pepper.  
 Cover and bring to a boil, then reduce the heat.  Simmer for 
 1 hour, stirring occasionally.  Stir in the carrots and 
 turnips.  Cover and return to a boil, then reduce the heat.  
 Simmer about 15 minutes more or until the beans and 
 vegetables are tender. 
 
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 NOTES : If you don't have all six beans on hand, use 
 whatever you've got.  Just make sure you end up with three 
 cups of uncooked beans.