Mixed Bean Soup

A very healthy soup, loaded with vegetables, beans and flavor. Makes great left overs too.

Ingredients:

• 15 oz great northern beans
• 15 oz black beans
• 15 oz pinto beans
• 15 oz lima beans
• 1 cup smoked cooked ham, chopped
• 1 Tablespoon extra virgin olive oil
• 1/3 cup carrot, chopped
• 1/3 cup celery, chopped
• 1/2 cup onion, chopped
• 2 garlic cloves, chopped
• 1 can (28 oz) diced tomatoes
• 32 ounces chicken stock or vegetable stock
• 2 Tablespoons fresh chopped oregano
• 2 Tablespoons fresh chopped basil
• 1 jalapeno pepper, seeded and chopped
• 2 teaspoons salt
• 1 teaspoon fresh ground black pepper juice from one lemon
• 1 teaspoon lemon zest

Directions:

Drain and rinse beans and place in large bowl with ham and set aside. Heat oil in stockpot on medium high; add carrots, celery and onion. Cook, stirring, about 5 minutes until soft, but do not brown. Add garlic and jalapeno, cook stirring, 1-2 minutes. Add tomatoes, stock and beans, stir and bring to a boil. Reduce heat to medium-low, add herbs, salt and pepper. Simmer for about 15 minutes. Just before serving add lemon juice and zest, stirring to blend.

Number of Servings: 6-8

Notes from the Cook: This soup is wonderful reheated as a leftover. And it doesn't take all day to cook because most of the vegetables are already cooked.