Bean and Vegetable Soup

Name: Bean and Vegetable Soup
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 16 cup, 8-10 serving(s)
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

Submitted by sgt_pepper

"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."

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Ready In:: 1hr 15mins
Ingredients:: 12
Yields:: 16 cup
Serves:: 8-10

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

Saute the onion in olive oil until transparent.
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.
salt or pepper if/as desired after 1 hour simmer.