2 tbsp	Olive Oil
1	Onion
3-4 	Cloves garlic
2 Qt	Chicken Broth
1 Cup	Bean+Pulse mix for soup
2	Bay leaves
2	Carrots
2	Medium sized potatoes
1 tsp	Dried thyme
2 tsp	Dried parsley
2	Stalks of cellary
1 cup	Frozen corn
Salt and Pepper to taste

1. Saute onions and garlic
2. Add broth to onions and garlic and bring to boil
3. Rinse soup mix
4. Add soup mix and bay leaves
5. Simmer for 45 mins
6. Add carrots, potatoes and herbs
7. Simmer for 15 mins
8. Add cellary and corn
9. Simmer for 10 mins or till tender

Varient 1:
1 large sweet potato instead of 2 medium potatoes
Fresh thyme and parsley
6 spring onions instead of cellary
Add 3 tbsp chopped ginger