Instructions: Soak the chickpeas & kidney beans for 2 hours or over night. Cook the lentils in l-2 cups of water till soft but not mushy & set aside. Brown the bones and onions in oil in a large kettle. Season to taste and add water, chickpeas, kidney beans, & beets. Cookuntil the chickpeas are soft. Remove bones & add spinach, dill weed, andlentils. Stir occasionally. Meanwhile, brown flour in a little bit of oil and add to the soup to thicken it.

(Avoid making it too thick!) Put the soup on low heat & stir frequently until done. Serve in a bowl & garnish with fried onion or with dried mint leaves added to hot oil.

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