Ingredients

• 1 lbs white beans
• 6 quarts filtered water
• 2 large, coarsely chopped, sautéed white onions
• Several finely chopped cloves of garlic
  
•  3/4 cup rice
• 3/4 cup barley
• 3 large white potatoes or equivalent, pealed and diced
  
• 1 cup tiny pasta
•   2/3 stick margarine
•   1 vegetarian vegetable bullion cube
• salt and white pepper to taste

1. Rinse beans in an 8 quart pot. Fill with very hot unsalted water and soak overnight.
2. Rinse again the next day, add enough fresh hot, salted water to fill pot roughly half way, and bring to a low boil.
3. Boil for one hour or until you can crush a bean with your tongue against the roof of your mouth.
4. Sauté onions and garlic in margarine until half of the onion pieces are transparent, then add to beans.
   
5. Add all other ingredients, reduce heat, and top off with fresh, filtered water.
6. Simmer until potatoes soften, stirring often so as to avoid burning on bottom.
7. Season further to taste if desired. Note: if using spices that are not white or yellow, boil them separately in a cup of water and strain before adding to soup to maintain pale golden complexion.