1/4 CUP DRIED GARBANZO BEANS

1/4 CUP DRIED NAVY BEANS OR LIMA BEANS

1/4 CUP DRIED RED KIDNEY BEANS OR PINTO BEANS

1/4 CUP DRIED WHOLE OR SPLIT PEAS

3 TABLESPOONS MINCED DRIED ONION

2 TABLESPOONS WHOLE WHEAT BERRIES

2 TABLESPOONS PEARL BARLEY

2 TABLESPOONS DRIED CELERY FLAKES

2 TSPS. INSTANT BEEF BOUILLON GRANULES

1/2 TSP. DRIED BASIL, CRUSHED

1 BAY LEAF

SALT

TO MAKE 4-BEAN SOUP

COMBINE THE CONTENTS OF THE PACKAGE WITH 7 CUPS OF WATER IN A 3-QUART SAUCEPAN. BRING TO BOILING; REDUCE HEAT. COVER AND SIMMER FOR 2 MINUTES. REMOVE FROM HEAT, COVER, AND LET STAND FOR 1 HOUR. (OR SOAK BEAN MIXTURE IN THE WATER OVERNIGHT IN A COVERED PAN.) DO NOT DRAIN. BRING BEANS AND LIQUID TO BOILING, REDUCE HEAT. COVER AND SIMMER 1-1/2 TO 2 HOURS OR UNTIL BEANS ARE TENDER. REMOVE BAY LEAF. SEASON TO TASTE.