4 Ounces Navy Beans — Cooked
4 Ounces Anasazi Beans — Cooked
4 Ounces Pinto Beans — Cooked
4 Ounces Black Beans — Cooked
4 Ounces Kidney Beans — Cooked
2 Tablespoons Olive Oil
1 Large Onion — Chopped
6 Stalks Celery — Chopped
3 Large Carrot — Chopped
4 Cloves Garlic — Chopped
2 Medium Bay Leaf
7 Cups Chicken Stock
Salt And Pepper — To Taste
Directions
Saute in oil, onion, celery, carrots and garlic until browned. Add beans, bay leaves, and stock. Bring to a boil, cover and reduce heat, simmer for 20 minutes. Season with salt and pepper, remove bay leaves and serve.
Serves 4
Subject: Oregon Trail Soup (North Dakota) 
