Instructions: Soak and cook beans until tender.

Saute the vegetables for three to five minutes and add them to the beans for ten to fifteen minutes or longer. Add the sliced green for the last three to five minutes.

Season with any of the following: salt, pepper, herbs, garlic.

Season tentatively when the beans are tender, then again a few minutes before serving.

(Thick soups burn easily, keep heat low)

Garnish for added flavor and nutrition

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