Bread and Bean Soup soup vegetarian vegan non-dairy beans bread 0:10 1:30 1/2 dried navy beans 1/2 dried pinto beans 1/2 dried great northern beans 1/2 dried pink beans 6 water 4 extra virgin olive oil 2 bouillon cubes 8 garlic cloves minced 2 crushed rosemary 1 oregano 1/2 salt black pepper 2 French bread crumbs 1 lemon juice Pressure cook the beans until done. Then place them in a pot with 5 cups of water. Add the oil, garlic, and bouillon cubes. Bring to a boil. Add rosemary, oregano, salt, and black pepper. Stir well, then lower heat and simmer for about 10 minutes. Add the bread crumbs and stir vigorously. Return to boil and then simmer for 10 more minutes, stirring occasionally. Stir in lemon juice and serve. Brian Rogers