Bean Pot Soup
Recipe by: Vaden Cewe - Illinois
Servings: 8
2 c. diced peeled Potato
4 beef bouillon cubes
1 bay leaf
1 lb. ground beef or ground turkey
1/2 tsp. salt
1/2 tsp. pepper
1 c. navy beans, rinsed
3 qt. water
1 qt. tomatoes or 1 large can
1 c. diced celery
2 c. chopped carrots
2 c. chopped onion
Boil beans in water for 2 minutes. Remove from heat. Let stand
for 1 hour.
Heat beans again and let cook over low heat for 20 minutes. Stir
in tomatoes, celery, carrots, onions, potatoes, bouillon cubes,
and bay leaf. Heat to boiling. Reduce heat and simmer 1 hour.
Brown meat in sprayed skillet and add to soup Cook until beans
and vegetables are tender. Add salt and pepper. Serve with grated
Parmesan cheese if desired and fresh bread.
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