Hearty Beans

Submitted By: Lorraine Darocha


  • 1 package dried bean mix
  • 2 (141/2-ounce) cans stewed tomatoes
  • 1 tablespoon dried sweet
  • pepper flakes (optional)
  • 2 teaspoons chicken bouillon
  • granules
  • 2 teaspoons dried minced onion
  • 11/2 teaspoons salt (or less to taste)
  • 1 teaspoon dried parsley flakes
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon celery seed
  • 4 tablespoons brown sugar
  • Instructions

    Rinse beans and place in a large Dutch oven or stock pot. Pour 4 cups boiling water over beans, cover, and soak overnight. Drain beans and return to pot. Add 6 cups water, cover, and bring to a boil. Reduce heat to low; simmer 1 to 11/2 hours or until beans are almost tender. Add tomatoes and seasonings. Simmer 30 minutes, stirring occasionally. Uncover and continue to simmer for 1 hour or until beans are tender and soup thickens. Serve warm
    Yield: 10 cups.