Mixed Bean Soup

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Mixed Bean Soup
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Ingredients
  • 2 teaspoons olive oil
  • 1 Spanish onion, chopped
  • 2 celery stalks, diced
  • 2 carrots, diced
  • 2 - 3 garlic cloves, chopped
  • 5 cups assorted cooked beans (kidney, black, white and fava beans)
  • 6 - 8 cups chicken, beef or vegetable stock
  • 2 medium potatoes, cubed
  • Fresh basil or cilantro, chopped
Instructions
  1. Heat a 6 - 8 quart stockpot over a medium low flame and add oil. When the oil is hot, add onion, celery, carrots and garlic. Cook for about 7 - 10 minutes or until the vegetables begin to soften.
  2. Add beans and stock and bring to a low boil. Reduce heat to low and cook for about 1 - 2 hours or until the beans are soft. Add potatoes and cook until they are soft. Serve with basil or cilantro.