Ingredients:

• 3/4 cup cooked Mung Beans
• 3/4 cup cooked Green Lentils
• 1 & 1/2 Adzuki Beans
• 1 white onion, diced
• 2 celery stalks, diced
• 1 sm carrot, diced (opt)
• 3 to 5 garlic cloves, gently pressed
• 1 28 oz can diced tomatoes (Muir Glenn, fire roasted)
• 4 cups vegetable broth (Pacific, low sodium)
• 1 tsp Italian Seasoning (or to taste)
• 1/4 tsp ground thyme (or to taste)
• 1/8 tsp oregano (or to taste)
• Fresh parsley, or pinch of dried

Cook dried beans individually, until almost done. (Any leftover beans can be used for marinated bean salad, etc)
Saute onion, celery & carrot in large partially covered saucepan, about 10 min.
Add the garlic & cook 1 to 2 min, stirring occasionally.
Stir in diced tomatoes and cook for 5 min.
Stir in veggie broth, bring to boil.

Add bay leaf & parsley.
Season to taste with Italian Seasoning, thyme and/or oregano.

Transfer to slow cooker or simmer covered on stove.

Add spinach or other greens, heat until warm.
Thin with water or more broth, if needed. Or maybe V8?
Salt & pepper to taste.

Makes 8 to 10 servings?? Still figuring that out