10 Bean Soup

Ingredients

• 2 cups 10 bean soup mix, dry

• 2 (14 1/2 ounce) cans fat-free low-sodium chicken broth

• 1 (14 1/2 ounce) can vegetable broth
• 3 cups water

• 1 (14 1/2 ounce) can diced tomatoes (with liquid)
• 1 tablespoon canola oil
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 medium onion, chopped
• 2 carrots, sliced
• 2 celery ribs, sliced
• 2-3 garlic cloves, minced
• 1 cup frozen green bean
• 1 cup frozen corn

Directions

1. 1

   Soak beans in water overnight. Drain the beans the next morning or afternoon.

2. 2

   In large soup pot saute onion, carrot, and celery in oil for about five minutes. Add garlic, salt, and pepper and saute another five minutes.

3. 3

   Add chicken broth, vegetable broth, diced tomatoes, water, and beans to vegetable mixture.

4. 4

   Bring to a boil. Reduce heat to a low boil and cover. Cook for about 2 hours. Stir occasionally.

5. 5

   Add green beans and corn and contine to cook covered for about 1 more hour or until beans are tender.

6. 6

   Prep time is soaking beans overnight and chopping vegetables.