Mixed Bean Soup Recipe
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
- 1. 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.
- 2. 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).
1 serving (1 each) equals 162 calories, 2 g fat (1 g saturated fat), 11 mg cholesterol, 790 mg sodium, 24 g carbohydrate, 6 g fiber, 12 g protein.
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