INGREDIENTS
1 1/2 cups
white beans
1 1/2 cups
pinto beans
1 1/2 cups
kidney beans
1 28 ounce can
crushed tomatoes
4
carrots cut in circles
4
celery stalks diced
1
onion diced
4 cloves
garlic minced
4 cups
stock (I used a homemade stock )
2 tbsp
oil (I used walnut oil)
1 cup
water
1 tbsp
parsley
1 tsp
sage
1 tsp
thyme
salt