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Mixed Bean Soup

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Serves 4 to 6 | Prep Time 10 minutes | Cook Time 30 minutes

Why I Love This Recipe

The original recipe appeared in the airline's monthly publication for flight attendants; it was submitted by ASA flight attendant Jenni Tennille. I've made this soup a few times, tweaking the recipe just a bit every time, and now it's even better than the original! (That is, of course, just my humble opinion.)

Ingredients You'll Need

1 can pinto beans,drained
1 can navy beans, drained
1 can kidney beans, drained
1 can black beans, drained and rinsed
1 can hominy, drained
1 can corn, drained
1 can diced tomatoes (DO NOT drain)
1 or 2 cloves garlic, minced
2 envelopes ranch or Italian dressing mix
1 to 1 1/2 quart water
2 or 3 whole stalks celery
garnish: croutons


Dump all canned ingredients into large pot and stir well.

Add both envelopes of dressing mix, stir well again.

Add 1 quart water and stir well again.

Add more water if desired.

Cut celery stalks in half, add to pot.

Bring to a boil, simmer 30 minutes.

Discard celery (it was just there because beans cooked with celery digest better, with less gas and tummy upset.)

Ladle into bowls and garnish with croutons.

Optional: omit crouton garnish and serve with crusty French or Sourdough bread.

Questions, Comments & Reviews

This a great easy, delicious "I had to work all day but I still had time to cook a healthy dinner" recipe. We all loved it. Thanks so much for this recipe! Molly

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