A classic recipe. The mix contains twelve protein-packed dry beans and a salt-free packet of herbs and dehydrated vegetables (carrots, onions, celery, green pepper, leeks, and tomatoes). Delicious as a vegetarian/vegan soup, but for extra goodness, you can cook the soup with a meaty ham or beef bone. Easy preparation in a soup pot, crockpot or slow cooker. Makes 10 cups Instructions: Soak beans in 10 cups water, then add package veggies and seasonings and cook 2 to 3 hours to desired consistency. Instant Pot directions: Add all ingredients (no pre-soak of beans) and cook 50 minutes on Meat/Stew setting. Cook with a beef or ham bone, if desired. Or add cubed summer sausage. Leftovers can be frozen. Ideal for next day or at-work lunches.