Ten Can Soup - cooking recipe

Ingredients

15 ounces ranch style beans
15 ounces kidney beans
15 ounces navy beans
15 ounces black beans
15 ounces carrots
15 ounces green beans
15 ounces sweet corn
15 ounces sweet peas
15 ounces stewed tomatoes
8 ounces tomato sauce
2 medium onions
30 ounces water
minced garlic
ground black pepper
sea salt
basil
cilantro
chili powder
cumin
paprika
parsley
dried chipotle powder
garlic and mixed herbs
curry powder

Preparation

I shall tell you the way i did this, but I think there may be a more effective way. you could reserve liquid and add water and seasoning to create a broth. Ad veggies after a little boiling so they will not get to mushy. This soup is tasty as is but considering they are all canned might work this other way.
drain and rinse navy beans.
pour into large pot over low heat.
add ranch style, kidney and black beans including their juice.
add drained carrots, peas and corn.
add undrained green beans and stewed tomatoes.
add tomato sauce.
stir ingredints together.
chop and add onion.
season to taste throughout cooking.
heat through and serve.