Six Bean Minestrone - cooking recipe

Ingredients

1/2 c. dried pinto beans
1/2 c. dried northern white beans
1/2 c. dried lima beans
1/2 c. dried pink beans
1/2 c. dried kidney beans
1/2 c. cooked garbanzo beans
1 onion, chopped
1 clove garlic, minced
2 c. chopped celery
1/4 c. chopped parsley
2 c. stewed tomatoes
2 c. diced potatoes
1/2 c. diced carrots
1/2 c. green peas
1/2 c. green beans
3 c. sliced zucchini
1/2 c. shredded cabbage

Preparation

In large saucepot place all dried beans and 12 cups water; let stand overnight.
Bring beans and water to a boil.
Reduce heat to low; cover and simmer 1 1/2 to 2 1/2 hours until tender.
In skillet, cook 1/2 cup bean liquid, onion, garlic, celery and parsley 5 minutes; add to cooked beans with tomatoes, potatoes, carrots, peas and green beans.
Simmer, covered, 45 minutes.
Add zucchini, cabbage and enough water to make 7 quarts of soup.
Cook until zucchini is tender.