Mixed Bean Soup - cooking recipe

Ingredients

1 garlic clove, crushed
1 onion, finely chopped
1 celery, sliced finely
1 carrot, diced finely
1 leek, sliced finely
14 ounces canned chopped tomatoes
14 ounces canned red kidney beans, drained and rinsed
14 ounces black-eyed peas, drained and rinsed
2 1/2 cups vegetable stock
1 pinch dried herbs
salt and pepper

Preparation

Place all ingredients except the beans into a large pot.
Bring to boil and the simmer for 30 minutes, stirring occasionally until the vegetables are tender.
Add the beans and simmer for 5 minutes or until hot.
Serve with warm bread.
I have used fresh tomatoes as well when I had a lot of tomatoes from the garden that were ripe.