PATS CHAMPAGNE BEAN SOUP 1      package of 15 kinds of beans 1/2   package of Kelibsa sausage I      carrot sliced thin I      top of celery I      small yellow onion, chopped I to 2 bay leads I      stem of Rosemary or I teaspoon dried Rosemary I      stem of thyme or 1 teaspoon dried thyme 1/2   teaspoon of dried chiles Soak beans in water overnight. Drain off water and rinse beans. Add water to beans and the rest of ingredients and simmer until beans are tender about 3 to 4 hours If too thick, add more water. (Herbs and Celery should be in cheese cloth and removed after cooking).