Country Market Bean Soup

By Diane C.
@thymeandmarjoram

My husband and I were given two bags of bean soup mix as a wedding gift. It sat in the pantry for awhile since neither one of us had ever made bean soup. One day, shortly after Thanksgiving, I pulled it out and looked at the recipe. Then I researched other bean soup recipes. I decided to combine three recipes together to make this soup. It's great way to use leftover turkey.
I've even mixed up the beans and given this recipe/bean mix as a gift.

Rating:

★★★★★ 1 vote

Comments:

4 Comments

Serves:

6-8

Prep:

1 Hr

Cook:

2 Hr 30 Min

Method:

Stove Top

Ingredients

4 c: water
2 can(s): chicken broth, condensed
2 clove: garlic, minced
1 large: onion, chopped
1 can(s): tomatoes, with liquid, chopped, 29 oz.
1/4 c: parsley, dried
1/2 Tbsp: crushed cumin seed
1/2 Tbsp: celery seed
1/2 Tbsp: basil, dried
1/2 Tbsp: thyme, dried
1/2 Tbsp: marjoram, dried
1/2 Tbsp: pepper
1 tsp: salt
2 c: cooked chicken or turkey, chopped
1 lb: smoked sausage, sliced
1 c: ham, chopped
1 & 1/2 c: bean mix

How to Make Country Market Bean Soup

Step-by-Step

1Wash beans. Soak beans overnight in enough water to cover.
2Drain beans and place in 4 qt. dutch oven/stockpot. Add water, chicken broth, tomatoes, garlic, onion. Cover and bring to a boil.
3Reduce heat and simmer 1 1/2 hours or until beans are tender. Remove lid. Add remaining seasonings and meats. Simmer uncovered for 30 minutes, stirring occasionally.
4Serve hot with biscuits or cornbread. Yields 2 1/2 qts.
5Notes: You can use any combination of cooked meats. Smoked turkey works great in this recipe.
You can substitute 1-2 stalks of chopped celery for the celery seed. Enjoy!