1 tbsp. vegetable oil
1 1/2 c. chopped onions
2 c. thinly sliced carrots
1 lb. potatoes, unpeeled and cut in sm. pieces
1 (14 1/2 oz.) can tomatoes
1 (19 oz.) can red kidney beans, rinsed and drained
1 (19 oz.) can white beans, rinsed and drained
4 c. water
1 tsp. dried basil leaves, crumbled
1/4 tsp. black pepper
8 oz. thinly sliced lean ham, cut in small pieces or strips
1 (10 oz.) pkg. frozen, chopped greens (mustard, turnip, collard)

Heat oil in a 5 to 6 quart pot over medium heat. Add onions and cook 3 minutes, stirring often. Add carrots, potatoes, tomatoes, beans, water, basil, and pepper. Stir to break up tomatoes. Bring to boil. Reduce heat to medium. Cover and simmer 10 minutes or until potatoes are barely tender. Add ham and greens. Cover and simmer 10 minutes longer until vegetables are tender, stirring several times. Makes 8 servings.