2 1/2 C Kidney Beans
1 C Pinto Beans
1/2 C Chick Peas
1/2 C Lentils
1/2 C Split Peas
Rinse dry beans and pick over for stones. Place in crock pot and cover with water. Add one bay leaf. Put the pot on high and let cook for about four hours.
1 15 oz can of fire roasted tomatoes
1 15 oz can of chopped tomatoes, onions and green peppers
7 cubes of beef bouillon
When beans are tender, add both cans to the pot and stir. Take about two cups of liquid out and add the bouillon cubes to it in a separate container. Smash up cubes and return broth to the pot. Stir well.
1 lb ground beef
4 to 5 cloves garlic
Smash and chop the peeled garlic. Add to fry pan with the beef. Brown and drain off the grease. Add to the pot and stir. Let cook for about an hour more for the flavors to meld. Add salt and pepper to taste.
I made this soup last week as my larder was going bare. I have plenty of dry beans but I didn’t want to eat a passel of plain kidneys. This came out surprisingly well much to every ones gastric enjoyment.