Taste of Home
Mixed Bean Soup
TOTAL TIME: Prep: 30 min. + standing Cook: 2-1/2 hours
YIELD: 10 servings (2-1/2 quarts).
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
Ingredients
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1 package (12 ounces) mixed dried beans
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8 cups water
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1/2 pound ground beef, cooked and drained
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1 can (14-1/2 ounces) diced tomatoes, undrained
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1 cup chopped celery
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1 tablespoon salt
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1 teaspoon dried parsley flakes
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2 garlic cloves, minced
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1 teaspoon dried thyme
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2 bay leaves
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Pepper to taste
Directions
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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.
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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.
Nutrition Facts
1 cup: 162 calories, 2g fat (1g saturated fat), 11mg cholesterol, 790mg sodium, 24g carbohydrate (3g sugars, 6g fiber), 12g protein.
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