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Bean Beef Soup


  • 1/2 lb. dry beans
  • 4 cups cold water
  • 1/2 cup chopped onions
  • 1 clove garlic, minced (opt.)
  • salt and pepper
  • 1 can tomatoes (1 lb.)
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  • 1/2 lb. ground beef, browned


Combine beans with cold water in a saucepan. Bring to a boil. Simmer 2 minutes. Remove from heat; cover and let stand for 1 hour. Add onions, garlic, 1 tsp. salt and 1/4 tsp. pepper. Bring to a boil; simmer 1 hour or until beans are just tender. Add tomatoes and brown beef. Simmer 30 minutes longer. Season to taste with salt and pepper. Makes 4 servings. To serve as soup instead of stew, add one to two cups beef broth.

By Robin from Washington, IA


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