Nutritional Info:
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Recipe makes 9 servings
305 calories
3.2 g. fat
1.5 g. dietary fiber
6 points (very filling)
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(Note: if you don't have all six beans on hand, use whatever you've got. Just make sure you end up with three cups of uncooked beans)

1/2 cup dried kidney beans, sorted
1/2 cup dried navy beans, sorted
1/2 cup dried great northern beans, sorted
1/2 cup dried lima beans, sorted
1/2 cup dried pinto beans, sorted
1/2 cup dried chick-peas, sorted
12 cups water
12 cups defatted chicken stock or low-sodium chicken broth (note: I've tried with chicken broth, today I'm substituting vegetable broth)
2 medium onions, chopped
3 cloves garlic, minced
1 tablespoon dried oregano
2 teaspoons dried rosemary
1 1/2 teaspoons dried sage
1 teaspoon dried savory
1/2 teaspoon ground black pepper
3 medium carrots, thinly sliced
1 medium turnip, peeled and cut into 1/2" pieces

In a colander, rinse the beans.

In a 6-quart Dutch over, combine the beans and water. Cover and bring to a boil, then reduce the heat. Simmer for 2 minutes. Remove from the heat and let stand for 1 hour. (Or you can combine the beans and water and let stand overnight.)

Drain the beans and return them to the Dutch over. Stir in the stock or broth, onions, garlic, oregano, rosemary, sage, savory and pepper. Cover and bring to a boil, then reduce the heat. Simmer for 1 hour, stirring occasionally.

Stir in the carrots and turnips. Cover and return to a boil, then reduce the heat. Simmer about 15 minutes more or until the beans and vegetables are tender.