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Six Bean Soup

10 cups water
3 (14.5-ounce) cans chopped tomatoes, canned or fresh
3 (1.5-ounces) packages dry onion soup mix
1 (15-ounce) can baby lima beans, drained and rinsed
1 (15-ounce) can white beans, drained and rinsed
1 (15-ounce) can black-eyed peas, drained and rinsed
1 (15-ounce) can garbanzo beans, drained and rinsed
1 (15-ounce) can pink lima beans, drained and rinsed
1 (15-ounce) can white kidney beans, drained and rinsed
1 teaspoon salt
2 bay leaves
1 teaspoon Italian seasoning
4 tablespoons butter
2 cups chopped onion
2 cups chopped celery
1 cup chopped carrot
1 cup chopped green bell pepper
1/2 cup chopped fresh flat-leaf parsley
2 cloves garlic, crushed
Freshly grated Parmesan cheese

1. In a large stockpot, combine water, tomatoes, soup mix, baby lima beans, white beans, black-eyed peas, garbanzo beans, pink lima beans, white kidney beans, salt, bay leaves and Italian seasoning. Bring to a boil, reduce heat and simmer for 3 minutes.
2. In a large skillet melt butter over medium heat. Add onion, celery, carrot, bell pepper, parsley and garlic; sauté until tender, 5 to 10 minutes. When vegetables are soft, add to soup. Cover and simmer for 1 hour.
3. Sprinkle with Parmesan cheese before serving.

Makes 16 servings.