For the bean, use at least 5 of either cranberry, lima, pinto, black, kidney, lentils, garbanzo, navy, black eyed peas, soy, white, red, or pink beans.
Drain and rinse beans and cook over low/medium heat with 3 cups of water for 1 1/2 - 2 hours. Check beans every 30 minutes and lower heat or add more water as needed.
Add salt, onion, and garlic. Beans give the soup it's natural flavor. Serve and enjoy.

1 cup of assorted beans
6 cup water
Salt, to taste
Garlic, to taste
Onion, to taste