Ez Four Bean Soup

This is my take on the four bean soup that appeared in Wegmans Menu Magazine, winter 2006. You will need a tall soup pot, a small plastic colander, a small bowl and a 2 quart mixing bowl. I used Penzeys Spices "Fines Herbes", not Italian seasoning, but I think any herb blend that you like is okay. I use Wegmans brand for the beans and the frozen soup vegetables--store brand products are just as good as the more expensive ones. I like to set up all of my ingredients before I start cooking.

• Ready In: 30 mins
• Serves: 12

Ingredients

• 15  ounces  red beans
• 15  ounces black beans
• 15  ounces great northern beans or 15  ounces navy beans
• 15  ounces butter beans
• 32  ounces  vegetable stock
• 28  ounces  cut style canned tomatoes
• 2  tablespoons  italian seasoning
• 2  tablespoons dried oregano
• 1  tablespoon extra virgin olive oil
• 1  lb  frozen soup  vegetables
• 1  medium onion
• 3  garlic cloves
• 1  shallot
• 1  tablespoon sea salt
• 1  teaspoon black pepper

Directions

1. Use the colander to drain and rinse all of the beans, one can at a time and put them all in the mixing bowl for later.
2. Chop the onion, garlic and shallot; leave them on the cutting board for now.
3. Pour the frozen veggies into the colander.
4. Measure the herbs, salt and pepper and spices into small bowl, set aside.
5. Heat olive oil in pan over medium heat.
6. Add onions, garlic and shallots cook for several minutes until soft but not browned.
7. Add frozen veggies and stir well.
8. Cook until veggies are hot and begin to soften, turn heat to medium high.
9. Add tomatoes, beans, and stock, bring to a boil.
10. Add herbs, salt and spices. Stir well, return to boil for 5 minutes then lower heat until ready to serve.
11. We like to top with a sprinkle of lemon pepper, or bacon bits (my son not me, don't ask).