Simmer all ingredients until thick. Garnish with plain yogurt.
TO COOK BEANS: Rinse beans. Cook 2 cups beans in 5 cups water. Bring water to a boil. Add beans. Turn temperature to low or simmer. Cover with heavy lid. Simmer 2 to 3 hours until tender. DO NOT season until beans are done.
VARIATION: Saute chopped green peppers, 2 finely chopped garlic cloves, 2 stalks of celery chopped, until barely tender. Add to soup and simmer.
Source: Arrowhead Mills "Variety Bean Recipes" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias