Instructions: Rinse beans. Soak overnight. Drain.

Heat oil in large soup pan. Cook onion, garlic, carrot, celery, peppers, and herbs with a pinch of salt and pepper. When soft, add the drained beans, tomatoes of choice and water to cover. Simmer, covered for 90 minutes.

Yield: 12 cups

NOTES : Trader Joes bag if mixed beans includes barley. The medley contains: baby lima beans, black turtle beans, blackeye peas, dark red kidney beans, garbanzo beans, great northern beans, green lentils, green split beans, large lima beans, light red kidney beans, navy beans, pink beans, pinto beans, red lentils, small red beans, small white beans, yellow split peas and pearl barley.

This recipe is listed on the bag. TASTE TEST: We doubled the beans, used the entire 16 ounce bag (3 cups) . We increased the chopped vegetables: a total of 3 1/2 cups and favored the bell peppers. We opted for Old Bay seasoning and about 2/3 cup roasted pepper and tomato salsa mixed with 2 to 3 tablespoons of tomato paste. Very good soup but it needed a spice so we added ground and fresh coriander about 10 minutes before serving. Reheats very well.

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