My White Bean & Mushroom Soup

White beans (not Navy!)
Celery
Onion
Garlic
Bell Pepper
Cabbage
Twin yellow Squash + One
Tumeric
Mushrooms
Rosemary
Thyme
Salt
Black Pepper
Butter
Water (Not Tap!)

Soak beans.  A long time.... overnight +...? Or use canned.
Chop celery, onion, garlic, bell pepper and saute in butter - plenty.
Chop cabbage enough so it cooks fast.
Chop twin squashes but do not severe their bond. Chop + one.
Add tumeric.... plenty but not too much. Salt & pepper, rosemary & thyme.... enough.
Add cabbage once the sauting mixture is turning transparent.  Cook hard but not rough.  Get it done, soft, cut it with a spoon but not overcooked and mush!
Add squash.
Let simmer.
In butter - plenty - saute chopped mushrooms, as many as you like, and more chopped onion.  Whole recipe only uses about 3/4 of a nice size yellow onion. Salt & pepper.
Remove done cabbage mixture to cool.  Replace with beans.  Salt and pepper, plenty of water - over cover, it will absorb it. Boil to get them done but not dead! This should take about as long as it takes the cabbage mixture to cool. Stow the mushroom mixture for later.
Once cabbage is cooled, put it all in a blender or whatever you use, and turn it to soup!  No chunks remaining.  Add this to the beans.  Turn them down to a simmer.  Add salt to taste.  Add water for volume. Cook slowly for an hour... two.... three..... Just don't let the beans get mushy.
Add mushroom onion mixture.  Make sure to get all that butter!
Slow cook for another hour.... two... three... Just don't let the beans get mushy.
Cook some rice and some cornbread.
Enjoy!