Nutritionist Phyllis Freedman of the VNA of Rhode Island offers this hearty Indian soup: "This recipe is one of my favorites and it's loaded with vitamins. The longer it cooks, the better it tastes."
In a large pot, saute onions and garlic in margarine. Add all ingredients except beans; cook for 30 minutes to 1 hour. Pure beans in a blender until smooth and add to soup; dilute with water if it's too thick. Continuing simmering, the longer the better. Makes two quarts.