A delicious quick soup shared with me by a friend that is a good vegan cook!

2 cans Progresso brand Lentil soup

2 cans Black Beans

1 can butter beans

1 can red beans

1 can pinto beans

1/3 cup diced carrots

1/3 cup diced celery

1/3 cup diced onion

3 cloves of garlic minced

salt and pepper to taste

1 Tbsp. olive oil

vegetable broth or stock... add to make soup desired consistency

 

In a large pot, saute the carrots, celery, onion and garlic in the oil.

Add in the Lentil soup and all the beans. Add the amount of vegetable broth or stock that you want to give it the desired consistency. Simmer for about 1/2 hour.  Salt and pepper to taste.  (May freeze any left overs)