Barbara's Three Bean Soup

Source: Barbara Pistrang

1 T oil

1 large onion, chopped

5 cloves garlic, minced

2 stalks celery, chopped

2 medium carrots, diced

2 cups water

3-4 vegetable bouillon cubes

1 can (15-1/2 oz size) great northern beans, with liquid

1 can (15-1/2 oz size) large butter beans, with liquid

1 can (19 oz size) red kidney beans, with liquid

1 can (14.5 oz size) petite diced tomatoes, drained

freshly ground pepper to taste

1 bay leaf

1 tsp. oregano

2 tsp. Ecuadorian 'salsa' (optional)

cooked macaroni (optional)

parmesan cheese (optional)

Heat oil in a pot and add onions and garlic. Cook, stirring, about 5 minutes. Add carrots and celery. Cook, stirring about 3 minutes. Add everything else except macaroni and parmesan and simmer about 1 hour.

Serve about ¼ cup of macaroni into each bowl and then fill bowl with soup. Pass parmesan cheese to sprinkle on top.

makes about 3 quarts