Bean and Vegetable Soup

Prep Time: 15 Minutes

Cook Time: 60 Minutes

Ready In: 75 Minutes

Servings: 8

Easy to prepare and very good on a cold day. Veggies and beans, nothing fancy. Can easily substitute ingredients for what you have on hand. You could also add a couple cans of corned beef or some smoked sausge to make this a more manly dish.

Ingredients:

2 tablespoons olive oil

1 (15 ounce) can kidney beans

1 (15 ounce) can black-eyed peas

2 (15 ounce) cans navy beans

1 (10 3/4 ounce) can condensed beef vegetable soup (optional)

1 (15 ounce) can carrots

3 teaspoons italian seasoning

3 tablespoons minced garlic

1 small head of cabbage, chopped

16 ounces california medley frozen vegetables

1 onion, diced (sauteed in olive oil)

32 ounces salt free chicken broth

Directions:

1. Saute the onion in olive oil until transparent.
2. Add all to pot, bring to boil and simmer 1 hour. adjust liquid content as needed or to suit you, I didn;t add any extra. Made a nice thick soup.
3. salt or pepper if/as desired after 1 hour simmer.

By RecipeOfHealth.com