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BEAN SOUP MIX

1/4 cup dried garbanzo beans
1/4 cup dried navy beans or lima beans
1/4 cup dried red kidney beans or pinto beans
1/4 cup dried whole or split peas
3 Tablespoons minced dried onion
2 Tablespoons whole wheat berries
2 Tablespoons pearl barley
2 Tablespoons dried celery flakes
2 tsps. instant beef bouillon granules
1/2 tsp. dried basil, crushed
1 bay leaf
Salt

Combine all ingredients in a plastic bag or an airtight container;
store, tightly sealed, until needed.


Bean Soup

Combine contents of package with 7 cups water in a 3-quart saucepan.
Bring to boiling; reduce heat. Cover and simmer 2 minutes. Remove
from heat, cover, and let stand 1 hour. (Or soak bean mixture in
the water overnight in a covered pan.) Do not drain. Bring beans
and liquid to boiling, reduce heat. Cover and simmer 1-1/2 to 2
hours or until beans are tender. Remove bay leaf. Season to taste.
Makes 6-8 side dish
servings.


Bean Soup with Meat

Follow basic recipe through the soaking step. Add 1 3/4-1 pound
smoked pork hock or beef shank crosscuts. Bring to boiling; reduce
heat. Cover and simmer 1 hour for pork hocks or 1-1/2 hour for
beef shanks. Remove meat, chop coarsely and return to soup. Remove
bay leaf. Add 1 16-oz. can tomatoes, cut up and undrained. Add
one medium carrot, chopped. Cover and simmer for 30 more minutes.
Season to taste. Makes 4-6 servings.


Chili Bean Soup

Follow basic recipe but reduce water to 5-1/2 cups. Remove bay
leaf. Brown 1/2 pound ground beef and drain off fat. Add 1 tsp.
chili powder and cook 1 minute. Add to bean soup along with 1
10-oz. can Rotel. Heat through, stirring occasionally. Season to
taste. Serve in tortilla bowls or with corn chips. Garnish with
jalapen s, if desired. Makes 6-8
main-dish servings.


Bean Cheese SOUP

Follow basic recipe through the soaking step, except reduce water
to 4 cups. Remove bay leaf. Mash beans slightly. Add 2 cups milk
and 1 6-oz. link cheese food or smoked cheese food. Cook and stir
until beans are soft.

Makes 4-6 main dish servings.

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