Instructions: Place beans in large saucepan. Add water. Bring to a boil over high heat. Cover and remove from heat. Let stand 30 minutes.

Return to a boil over high heat. Reduce heat to low. Cover and simmer 30 minutes; stir in 1/2 teaspoon salt. Cover and simmer 1 hour more; drain.

Add leeks, potatoes, mushrooms, carrots, stock, thyme, bay leaf, remaining 1/2 teaspoon salt and pepper to Dutch oven. Bring to a boil over high heat. Reduce heat to low. Cover and simmer 25 minutes. Add bean mixture and cook 5 minutes. Remove bay leaf; discard.

Preheat oven to 425 degrees. Brush tortillas on both sides with oil; sprinkle top of each with garlic salt. Cut into 1/4-inch-wide strips. Arrange on baking sheet; bake 10 to 12 minutes or until crisp. Cool.

Ladle soup into shallow soup bowls; sprinkle evenly with tomato and tortilla crisps.

For the Vegetable Stock: Trim tops and roots from onions, leaving most of dried outer skin intact; cut into wedges.

Heat oil in stockpot or 5-quart Dutch oven over medium-high heat until hot. Add onions, leeks and celery; cook and stir 5 minutes or until vegetables are limp but not brown.

Add water, carrots, turnip, garlic, parsley, thyme, pepper and bay leaves. Bring to a boil over high heat. Reduce heat to medium-low; simmer, uncovered, 1 1/2 hours.

Remove from heat. Cool slightly and strain through large sieve or colander to remove vegetables and herbs. Press vegetables lightly with slotted spoon to remove excess liquid; discard vegetables.

Use immediately or refrigerate stock in tightly covered container up to 2 days or freeze stock in batches in freezer containers for several months. (

Makes about 7 cups stock)

This recipe yields 8 (1 1/4-cup) servings.

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