Spinach and Beet Soup

Soak the chickpeas and kidney beans for 2 hours or over night. Cook the lentils in 1-2 cups of water till soft but not mushy and set aside. Brown the bones and onions in oil in a large kettle. Season to taste and add water, chickpeas, kidney beans, and beets.

Cook until the chickpeas are soft. Remove bones and add spinach, dill weed, and lentils. Stir occasionally.

Meanwhile, brown flour in a little bit of oil and add to the soup to thicken it. (Avoid making it too thick!) Put the soup on low heat and stir frequently until done. Serve in a bowl and garnish with fried onion or with dried mint leaves added to hot oil.