Four Bean Soup

Makes: 13 cups Active Time: 30 min Total Time: 45 min
(Gluten free)

1 can Great Northern Beans
1 can (t Red Beans
1 can (Butter Beans
1 can ( Black Beans
1 Tbsp Pure Olive Oil
1 pkg pea pods
2 cloves Garlic, chopped
1 can (28 oz) Cut Roma Tomatoes
1 container (32 oz) stock
2 Tbsp fresh chopped oregano
2 Tbsp Herbes de Provence
2 tsp sea salt
1 tsp fresh cracked pepper
1 tsp Lemon Extra-Virgin Olive Oil

Drain and rinse all beans; set aside. Heat oil in stockpot on MED-HIGH;
add mirepoix. Cook, stirring, about 5 min, until soft but not browned. Add
garlic; cook, stirring, 1-2 min, until soft but not browned. Add
tomatoes, vegetable stock, and beans. Stir; bring to boil. Reduce heat to
MED-LOW; add herbes, salt, and pepper. Simmer 15 min. Drizzle with lemon
oil just before serving.

Nutrition Info: Each serving (1 cup) contains 160 calories, 29g
carbohydrate (8g fiber), 9g protein, 2g fat (0g saturated fat), 0mg
cholesterol and 540mg sodium.


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