Bean Soup with Potatoes

¾ cup mixed dried beans 1 Tablespoon olive oil
1 cup onion, chopped
1 cup carrots, chopped
1 cup celery, chopped
3 cloves garlic, minced
2 (14½-ounce) cans beef broth
1 (14-ounce) can tomatoes, chopped
½ teaspoon salt
¾ teaspoon basil
¾ teaspoon oregano
¼ teaspoon thyme
¼ teaspoon rosemary
1 teaspoon salt
1/8 teaspoon freshly ground pepper
2 cups potatoes, peeled and cubed

Rinse beans well. Cover with water and let soak overnight*.

Drain beans; rinse well. Set aside.

In a large Dutch oven, heat olive oil; sauté onions, carrots, celery and garlic until tender, about 10 minutes. Add stock, beans, tomatoes, and spices; bring to a boil. Reduce heat, cover and simmer for 2½ hours, stirring frequently. Taste to see if the beans are softening; if they are still hard, simmer for an additional 30 minutes and taste. If the beans are softened, add the potatoes; cover and simmer for one hour. Correct seasonings. Yield: 4 to 6 servings.

*May use the quick soak method also: Rinse beans and place in a medium saucepan. Cover with water and add ½ teaspoon baking soda. Bring to a boil. Remove from heat and let stand 2 hours. Proceed as above.