Bean and Vegetable Soup

• 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) cancondensed 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

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

olive oil, kidney beans, blackeyed peas, navy beans, cancondensed beef vegetable soup, carrots, italian seasoning, garlic, head of cabbage, vegetables, onion, salt

Taken from www.food.com/recipe/bean-and-vegetable-soup-445793 (may not work)