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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 6 |
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This is a hearty soup loaded with healthy goodies. Could be a vegetarian soup-just leave out the meat. Plenty of protein and plenty of veggies. It is a one-dish meal along with some homemade bread and a salad. Ingredients:
2 1/2 quarts water |
1 lb mixed beans (usually around 14 different beans in the bag) |
2 teaspoons salt |
2 (10 ounce) cans chicken broth (i use college inn) |
1 cup chopped celery, diced |
4 medium carrots, diced |
2 large onions, chopped |
1 (20 ounce) can tomatoes, chopped |
1/2 teaspoon basil |
1 tablespoon lemon juice |
2 teaspoons parsley |
5 chicken bouillon cubes |
2 (6 ounce) cans v8 vegetable juice |
1/2 cup raw rice |
1 slice deli ham or 1 slice deli turkey, 1 1/2 inch thick slice,cubed |
Directions:
1. Wash and sort beans.
2. Place first 7 ingredients in a large pot.
3. Bring to a boil, cover and remove from heat.
4. Allow to stand for 1 hour; return to heat and bring to a boil.
5. Reduce heat and simmer till veggies are tender adding water if necessary (if you add too much water you will need to add another bouillon cube-but be careful, they are salty).
6. Add the rest of the ingredients and simmer about 30 minutes.
7. Serve with bread and a green salad.
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