6 Bean Soup

1⁄4       cup each: dry baby limas, small whites, blackeyes, garbanzos, pinks and light red kidney beans
1          teaspoon salt
1          cup chopped onion
1          cup chopped celery
1          cup chopped carrot
1⁄2       cup chopped green pepper
1⁄2       cup minced parsley
1          garlic clove, crushed and minced
2          tablespoons butter or margarine
2          envelopes (2 oz. each) chicken noodle soup mix
1⁄2       bay leaf, crumbled
1⁄2       teaspoon fines herbes
1          cup fresh or canned tomatoes, chopped
            Grated Parmesan cheese

Soak beans by preferred method. (To maintain color integrity, soak beans separately.) Drain. Cook onion, celery, carrot, green pepper, parsley and garlic in butter until soft. Combine cooked vegetables with soup mix, 2 quarts water, bay leaf, fines herbes and soaked beans. Simmer, covered, about 1 hour to desired tenderness. Add tomato. Serve hot, sprinkled with cheese.  Makes about 1 gallon; 16 servings, 1 cup each.

Nutritional Information per Serving:
Calories-112, (From Fat-24%), Protein-6g, Carbohydrate-16g, Fat-3g, Sodium-628 mg, Potassium-259 mg, Dietary Fiber-4g, Calcium-61 mg, Iron-1mg, Vitamin A-2497 iu, Vitamin C-10 mg, Cholesterol-7mg