Instructions: I got this recipe from the New York Times Living Section last week. It was soaking time for the beans), but I suspect it can be thrown in a crock pot

(I havent tried that yet-any suggestions on how to convert it?). I dont usually have the time to make recipes like this, but this is delicious. I cant wait to have the left overs at lunch!

1. Soak chickpeas, navy beans and kidney beans in 2 cups of water for 2 hours. Drain.

2. In a large pot, sautee the onions and garlic in the balsamic vinegar over medium heat. Add the pepper and turmeric, and saute for 1 minute more.

Add the soaked beans and saute for 3 minutes. Ass the remaining 12 cups of water and bring to a boil, skimming off the foam as it forms. Reduce heat, cover and simmer for 45 minutes.

3. Add lentils and veg broth, and simmer 50 minutes more.

4. Add scallions, dill, parsley, spinach and beet. Continue cooling, stirring occasionally, for 1 hour, or until beans are tender. Add more water if soup is too thick.

5. Add noodles and cook for 10 minutes. Stir in the vinegar and mix well.

6. For the Garnish: Saute the onion and garlic in the balsamic vinegar in a small skillet. Remove from heat; add turmeric and mint and mix well.

7. To serve: Ladle soup into the bowls and top with the mint garnish.

Serves 8

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