navy bean primavera soup

Ingredients

• 1 pound navy beans, dry
• 1 gallon water
• 3 - chicken bouillon cubes
• 1 cup leeks, chopped
• 2 cups yellow squash, chunked (for rustic appeal)
• 1 cup eggplant, cut, sauteed in sesame oil
• 1/2 cup green onions, chopped
• 1 clove garlic, minced
• 1 teaspoon parsley
• 1 teaspoon basil
• 1 teaspoon marjoram
• 1 teaspoon rosemary
• 1 teaspoon thyme
• 1 teaspoon oregano
• 1 tablespoon paprika
• 1 tablespoon cayenne
• 1/4 cup worcestershire sauce
• - salt and pepper to taste
• - thyme and garlic floating bread (see recipe)