Summer Veggie & Bean Soup

veggie broth depending on the consistence you like for your soup plus 1/4 cup for sautéing (or saute with your favorite oil)

dried garbanzo beans

dried black eyed beans

dried lentils (brown or green)

plus 3/4 teaspoon baking soda (divided (used to soak beans and help them cook evenly))

medium sweet onions (about 3 inches, chopped)

medium red potatoes (about 4 inches, peeled and cut in two inch pieces)

carrots (about 5 inches, peeled and chopped)

celery (about 8 inches, chopped)

medium zucchini (about 6 inches long, chopped)

spinach leaves (measure packed)

Himalayan pink salt and ground black pepper