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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