"SOUPS ON' BEAN BIBLE by CHEF DAN serves 40

4 TABLESPOONS GRAPESEED OIL (VEGAN)
8 GARLIC CLOVES, MINCED
6 ONIONS. DICED
8 CELERY STALKS, DICED
10 CARROTS, DICED
6 POTATOES, DICED
2 CUPS BARLEY
2 GALLONS WATER
6 BAY LEAVES
2 TABLESPOONS CREOLE SEASONING
2 TABLESPOONS DRIED OREGANO
2 TABLESPOONS DRIED BASIL
13 CUPS DRIED BEANS, SOAKED OVERNIGHT, A MIXTURE OF PINTO, BLACK BEANS,PINTO BEANS,NAVY BEANS,ADZUKI BEANS.

DIRECTIONS:
"IN A DRY PAN ROAST BARLEY UNTIL GOLDEN BROWN"
1. HEAT THE OIL IN A LARGE HEAVY POT OVER MEDIUM-HIGH HEAT.SAUTE' GARLIC, OINONS UNTIL TRANSLUCENT, ABOUT 5 MINUTES.
2.ADD CELERY, CARROTS, POTATOES,BARLEY,BAY LEAVES, BEANS AND WATER.
3. BRING TO A BOIL AND SIMMER FOR ABOUT 2 HOURS,STIRRING OCCASIONALY.
4. ADD CORN, SPEGHETTI SAUCE, AND SPICES. SIMMER FOR ABOUT 30 MINUTES.
ENJOY DAN: hallelujah