Ez Four Bean Soup - cooking recipe

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

Preparation

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