Instructions: Soak beans overnight. Drain and rinse well. Transfer beans to a heavy bottom stock pot. Add cold, filtered (low sodium; low calcium) water to cover an inch above the beans. Add lettuce leaf (optional). Bring to a boil. Reduce heat to a gentle, bubbling simmer and cook 20 minutes, skimming occasionally. Drain, rinse. Discard lettuce leaf, if using.

Meanwhile, chop the vegetables. Lightly spray a large skillet. Add olive oil and heat over medium. Add butter and swirl to coat. Add the onion and stir to coat. Add basil, ground pepper and salt substitute. Saute, stirring occasionally, until onion is translucent (about 3 minutes). Add the celery, carrot, bell pepper, garlic, bay and Italian seasonings. Stir to combine and saute for 5 minutes or until the vegetables are soft and aromatic.

Combine the beans, sauteed vegetables, marinara and tomatoes in a crockpot. Add broth. Add more water if the beans are not covered (at least 1/2-inch) - which will yield 1 cup servings for everyone. Cook, with lid: medium for 4-6 hours; or low for 6 to 8 hours. About 30 minutes before serving, taste the soup and adjust the seasonings, adding salt, pepper, more herbs and sun-dried tomato.

VARIATION:
Substitute 2 1/2 (or more) cups cooked beans, drained and rinsed.

Mexican or American Southwestern flavored soup: Barbecue sauce instead of marinara; canned tomatoes with chilies; chili blend and cilantro instead of Italian and bay; oregano instead of basil.

PRODUCT INGREDIENT LIST:
baby limas, black turtle, blackeyed peas, dark red kidney, garbanzos, great northern, green lentils, green split peas, large limas, light red kidney, navy, pink, pinto, red lentils, small red beans, small white beans, yellow split peas, pearl barley.

TIPS:
Soften the beans for a slow cooker by soaking them overnight; cooking them gently for 20 minutes or until firm but pliable (feels like pinching a fresh green bean). Rinse well. Combine the beans with the recipe ingredients.

A lettuce leaf tends to attract foam; removes starch.

Add salt to beans after they have softened. The calcium in tap water is a salt.

Yield: 6 cups

Serving Ideas : Offer grated Parmesan, bread and/or salad.

NOTES : Mixed beans make hearty vegetable stews. Instead of using twice as many beans as vegetables, this stew uses equal the amount. The tomato plays a supportive role in this one. Theres just enough tomato in the soup to make a smooth sauce. The aroma as it cooks could sell the house. (Photo: www.home.earthlink.net/ kitpath 2001-11/04)

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