Three Bean Soup

• 1 mdm onion, chopped
• 1 tbsp vegetable oil
• 3 small potatoes, peeled and cubed
• 2 mdm carrots, sliced
• 3 cans (14 1/2 oz ea) chicken broth
• 3 cups water
• 2 tsp parsley flakes
• 2 tsp dried basil
• 1 tsp dried oregano
• 1 garlic clove, minced
• 1/2 tsp pepper
• 1 can (15 1/2 oz) great northern beans, rinsed and drained
• 1 can (15 Oz) pinto beans, rinsed and drained
• 1 can (15 oz) garbanzo beans, rinsed and drained
• 3 cups chopped fresh spinach

Saute onion in oil.  Add in the next nine ingredients.  Simmer, uncovered til vegetables are tender.  Add beans and spinach, heat through.  12 svgs.  **I used kidney beans to replace the pinto beans, because I had them in the cupboard.  Also consider using packaged cubed hash browns and a can of sliced carrots if you need to whip this up faster.**