Drain the beans after the overnight soaking. cover with water in a pot and bring to a boil; lower heat, cover and simmer about 90 to 120 minutes...until tender.
Drain beans. Measure out 3 1/2 cups cooked beans for the soup. (Or measure out 3 1/2 cups beans from 3 cans of drained cooked small white beans).
Dice cucumber, pepper, tomatoes and celery into 1/4-inch cubes.
Slice green onions about 1/4 inch thick slices. Dice avocado into 1/4-inch cubes. Mince parsley, enough to equal 1/3 cup. Mince basil to equal about 1/3 cup. Mince oregano to equal about 1 Tbls.
Combine everything in a large container or bowl. Stir to mix thoroughly and chill 4 to 12 hours. Serve in soup bowls, each garnished with a sprig of parsley.
For a picnic, ladel into mason jars and cover with lids. Keep on ice in cooler till serving.
