1 lb. Lima Beans, or Pinto Beans,
or Kidney Beans, or White or Soy
2 Onions
4 Stalks Celery
4 Carrots
2 Tomatoes. or 1 Can Pure Tomato Paste
Small Bunch Parsley
1/3 Cup Sunflower Oil
2 Tbsp. Garlic
1 Tbsp. Oregano
1 Tbsp. Basil
1 Bay Leaf
2-3 Cups Water
1 Cup Small Whole Grain Noodles, Uncooked


Pre-soak the beans of your choice overnight in 2 cups
of water, or pressure cook them for 1 hour.
Wash and dice the onions, celery and carrots.  
Mash or blenderize the tomatoes.  
Sauté the onions and celery in oil until transparent.
Chop enough parsley to make ½ cup.  
Mix the tomatoes, parsley and other spices in the pot
with the onions and celery.  
Add 2 cups of water and the beans.
Cover and simmer for 30 minutes.  
Fork test the vegetables and beans for firmness.  
Remove bay leaf.
Stir in noodles and continue to simmer for another
10 minutes until done.
Garnish with sprouts or sesame seeds.
*Note:  You can substitute brown rice for the noodles.