Vegetable Bean Soup - cooking recipe

Ingredients

2 c. dried navy beans
1 c. dried red beans
1 1/2 c. dried garbanzo beans
3 (10 3/4 oz.) cans chicken broth
4 c. water
2 medium chopped onions
1 c. sliced carrots
1 c. sliced celery
1 large clove garlic, minced
2 Tbsp. parsley flakes
2 tsp. basil
2 tsp. oregano
1/2 tsp. pepper
3 c. fresh spinach, chopped (4 oz.)
grated Parmesan cheese (optional)

Preparation

Place beans in a large pot and cover with water 2 inches above beans.
Soak 8 hours or overnight.
Drain beans and return to pot. Add chicken broth, water, onions, carrots, celery, garlic, parsley flakes, basil, oregano and pepper.
Cover and bring to a boil.
Reduce heat and simmer 2 hours or until beans are tender, stirring occasionally.
Add spinach and cook 10 to 15 minutes, stirring occasionally.
If desired, sprinkle each serving with Parmesan cheese.
Makes about 1 gallon or 10 to 12 servings.