Melissa's Vegetable Bean Soup

July 26, 2017

1 onion (chopped)

3 carrots (chopped)

5 cloves garlic (minced)

1 Tbl. olive oil

1 container fresh mushrooms

1 can black beans (drained)

1 can pinto beans (drained)

1 (32 oz) Emeril's all natural organic vegetable stock (or any vegetable or chicken stock)

2 (28oz.) cans Hunts diced tomatoes

1 tsp. salt

1/4 tsp. pepper

1 tsp. oregano

1/2 tsp. thyme

1/2 tsp. tarragon

hand full of Fresh basil (torn in small peices)

1 tsp. red pepper flakes (or more to taste) omit if serving kids or don't like heat

1.5 cups frozen peas

1.5cups frozen corn

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