Bean and Vegetable Soup

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.

• Ready In: 1 hr 15 mins
• Serves: 8-10
• Yields: 16 cup

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 3/4ounce) 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.