Guests and family alike praise this soup and always ask for seconds. The nicest thing about it is that any variation of dry beans can be used. - Arlene Hilman, Cawston, British Columbia
- 1 package (12 ounces) mixed dried beans
- 8 cups water
- 1/2 pound ground beef, cooked and drained
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 cup chopped celery
- 1 tablespoon salt
- 1 teaspoon dried parsley flakes
- 2 garlic cloves, minced
- 1 teaspoon dried thyme
- 2 bay leaves
- Pepper to taste
- Rinse and sort beans. Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened.
- Drain and rinse, discarding liquid. Add water to the beans; bring to a boil. Cover and simmer for 30 minutes. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until beans are tender. Discard bay leaves. Yield: 10 servings (2-1/2 quarts).
Originally published as Mixed Bean Soup in Taste of Home Ground Beef Cookbook 1999, p133
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