Mexican Soup

The leaves are turning, the temperature's dropping and soup season is here.  I love soup.  I like making a large pot of soup and then freezing half of it.  It's what I've been eating for the past several week while at school for lunch.  Yum!  Amazing!  This soup is homemade and is absolutely delicious.  The night before I made this soup we had a whole chicken that was cooked in the crock pot.  I saved the juice and used the dark meat from the chicken that was left over.  For this soup you'll need:
10 cups of water
3 cups of chicken broth
   (you can use either premixed broth, bouillon cubes or left over chicken broth from the crock pot)
3 tbsp of DIY taco seasoning (see recipe here)
1/4 cup olive oil
2 cups chopped, cooked and shredded chicken
1 can diced tomatoes
1 cup diced carrots
1 cup diced celery
1 cup diced bell pepper
1 cup navy beans
1 cup pinto bean
1 cup black eyed peas
Fresh Romano Cheese for Garnish
Soak the beans over night as directed by the package.  Or if using canned beans drain and rinse the beans.  Get the water boiling on the stove and add all ingredient's.  Turn to a medium heat a boil until beans are tender.  Usually about 45 minutes.  When cooked to your liking remove from heat and serve.  Top with Romano cheese.