Mixed Bean Soup - cooking recipe

Ingredients

2 c. assorted dried beans or use 1 pkg. 15 bean mix
6 c. chicken stock or canned broth
2 tomatoes, seeded and chopped (optional)
2 bay leaves
1/2 tsp. dried marjoram, crumbled
1/2 tsp. dried basil
1/2 tsp. coriander seeds, crushed
1/4 tsp. savory
1/4 tsp. dried thyme
1 c. each diced onion and chopped celery
1 1/2 green bell peppers, chopped
1 carrot, diced
1 clove garlic (elephant garlic is milder)
1/2 c. chopped fresh parsley or 1 Tbsp. dried
salt and pepper to taste

Preparation

Rinse beans, then cover with cold water overnight.
Drain beans and return to the pot.
Add 6 cups of broth, tomatoes and spices.
Bring to boil.
Reduce heat and simmer until beans are tender, about 1 hour.
Stir occasionally.
Add onion, celery, bell pepper, carrots and garlic to soup.
Simmer uncovered over medium heat 20 minutes.
Add more stock or broth if necessary to keep beans covered.
Stir in parsley.
Season with salt and pepper.