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You are viewing a single post made by patrob in the thread called Vegetable, Pasta, and Rice Soups.
Feb 5, 2010 1:58 PM CST
Name: Patricia
Central TX 7b/8a
14 Bean Soup


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
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
1/2 cup raw rice
if desired, 1 slice deli ham or deli turkey, 1 1/2 inch thick slice,cubed

Wash and sort beans and place first 7 ingredients in a large pot. Bring to a boil, cover and remove from heat. Allow to stand for 1 hour; return to heat and bring to a boil. 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). Add the rest of the ingredients and simmer about 30 minutes.

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