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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 10 |
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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:
1 package (12 ounces) mixed dried beans |
8 cups water |
1/2 pound ground turkey or 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 |
Directions:
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).
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