Someone, somewhere declared January 6th, Bean Day. Why I don't know, but it makes for a chance to share a nice hearty soup. A good, hearty meal for the coldest of days. Goes well with a thick chunk of Pumpernickel, or a wedge of cornbread.
Ingredients1 pkg Hurst Beef 15 Bean Soup®(contains these varieties of beans: Northern, Pinto, Large Lima, Blackeye, Garbanzo, Baby Lima, Green Split, Kidney, Cranberry, Small White, Pink, Small Red, Yellow Split, Lentil, Navy, White Kidney, Black Bean.)4 cups water1/2 pound cooked and drained ground beef2 14.5 oz cans Hunt's Diced Tomatoes w/Balsamic Vinegar, Basil, and oil®1 cup chopped celery1 med yellow onion, diced1 med green bell pepper1 clove of garlic1 14.5 oz can of cornDirections Rinse beans and place in med/large stock pot, add enough water to cover beans plus and additional 2-3 inches. Soak for approximately 4 hours. Once beans have swollen and softened, rinse pot and beans completely. Next place beans back in pot, add 4 cups water, canned tomatoes, garlic, green pepper, onion, and celery. Cover and bring heat to medium. Meanwhile, heat skillet with light amount of oil. Using ground beef, pinch off grape size pieces of ground beef, form small balls and place in skillet to brown. Stir soup occassionally throughout cooking process. When beef is thoroughly cooked and browned add to stock pot. Simmer soup mixture for 1 1/2 to 2 hours longer and add corn to soup mixture 30 minutes prior to serving.NK Hurst Bean CoHunts tomato products
