Seven bean soup can be prepared many different ways. You can can make it as a lighter soup, perfect as a side dish for a meal. You can prepare it as a thick, hearty soup to be served as the main course. You can even thicken it into a stew. Spices vary widely from recipe to recipe, with every cook putting a personal touch on the soup. The one constant of these recipes is the use of seven different bean types.

Peel and dice the carrots and onions. Cut the celery into 1/4-inch pieces. Peel and cut the sausage into small rounds. Cut the garlic into thin slices.

Add two cups of mixed beans in a large soup pot. Add 6 to 8 cups of stock or chicken broth, the onions, carrots, celery, soup bones, sausage, garlic, salt and pepper.

Bring the soup to a boil over high heat. Cover the soup and let it simmer over a low heat for three to five hours, or until the beans are tender.

Place two cups of mixed beans in a bowl. Add water to cover the beans. Put in the refrigerator and leave overnight. Drain the beans as you begin the prep for the rest of the soup.

Peel and dice the carrots and onions. Cut the celery into 1/4-inch pieces. Peel and cut the sausage into small rounds. Cut the garlic into thin slices.

Add the beans to a large soup pot and pour in 6 to 8 cups of stock or chicken broth. Add the onions, carrots, celery, soup bones, sausage, garlic, salt and pepper.

Bring the soup to a boil over high heat. Cover the soup and let it simmer on low for 2 to 2-1/2 hours, or until the beans are tender.