Four Bean Soup
 Wegmans.com

Yield: 13 cups

1 can (15.5 oz.) Great Northern Beans
1 can (15.5 oz.) Red Beans
1 can (15.5 oz.) Butter Beans
1 can (15.5 oz.) Black Beans
1 Tbsp. olive oil
8 oz. mirepoix (celery, onion, carrots, diced)
2 cloves garlic, chopped
1 can (28 oz.) cut Roma (plum) tomatoes
32 oz. vegetable (or other) 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 minutes, until soft but not browned. Add garlic; cook, stirring, 1 - 2 minutes, until soft but not browned. Add tomatoes, vegetable stock and beans. Stir; bring to boil. Reduce heat to med-low; add herbs, salt and pepper. Simmer 15 minutes. Drizzle with lemon oil just before serving.

I have removed all references to the Wegman brand. In this recipe they make their version of every ingredient except fresh oregano, Herbes de Provence and fresh pepper! It is a very good and easy soup which I freeze in serving sizes. I also frequently add bits of pork or ham or whatever when I defrost it.
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