14-Bean Soup

Name: 14-Bean Soup
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

15 ingredients

7 steps

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.