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Tawny Bean Soup

                             Tawny Bean Soup
Recipe By     : Fresh Start by Julee Russo (mod)
Serving Size  : 4    Preparation Time :1:45
Categories    : Soup                             VLF
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      c             vegetable broth
     1/2  c             celery -- diced
     1/2  lb            carrots -- cut into 2" pieces
   3      tbsp          garlic -- finely minced
   2      c             red beans -- cooked
   2      c             white beans -- cooked
     1/4  c             brown or green lentils
     1/4  c             dry split green peas
   4      sprigs        fresh thyme
   4                    bay leaves
   8                    sage leaves and stems
     1/4  c             Italian parsley -- chopped
In a medium-sized stockpot, heat two tablespoons broth over medium heat 
and saute the onions, celery, carrots, and garlic for 3 to 5 minutes, 
until the onions are translucent.
Add remaining ingredients except parsley.  Bring to a boil, cover, reduce 
heat and simmer for 1 hour.   Uncover and cook for another 30 minutes, 
until the peas and  lentils are tender and the flavors are blended.  
Remove thyme, bay leaves, and sage.
Ladle into bowls and sprinkle with parsley.
Note: original recipe called for 2 c beef broth and 2 c chicken broth --
      perhaps some would prefer to sub mock broths rather than vegetable.