Soak beans for 20 minutes in enough lukewarm water to cover. Heat oil in Dutch oven over medium heat until hot. Add onion and garlic; cook and stir until tender. Drain beans. Add beans potatoes, carrots, celery, cabbage, parsley, bouillon, bay leaf and 6 cups water to Dutch oven; mix well. Bring to a boil. Reduce heat; simmer 1 to 1-1/4 hours or until beans are tender if necessary, add additional water during cooking for desired consistency. If desired, salt to taste. 6 (1 -1/2 cups) servings (9 cups) NOTE: Will use a 17 kind beans mixture with barely in place the white navy beans which can be found at Trader Joes stores in California. Posted to MM-Recipes Digest V4 #6 by "Pat Mitchell" on Feb 5, 1999