You’ll want to start this soup around lunchtime if you intend to eat it for dinner. LOTS of different beans in this dry bean mix I got (32, to be exact), simmering for the next few hours with some basil, garlic, and chives, and then I’ll add carrots, corn, spices, some leftover marinara sauce as well as some browned, chili seasoned hamburger. Now, it’ll be hard to find the 32 bean variety I had, but Target carries a bag of 16 Bean Soup Starter that’ll do nicely. The one I used initially was the North Bay Trading Co. which is local here in Wisconsin.
Hearty Hamburger Soup
1 c. dry bean mix
8 c. water
2 cloves garlic, minced
2 Tbsp chives (dried)
1 Tbsp basil (dried)
2 tsp chili powder
1/2 tsp smoked paprika
Bring it to a boil, let it boil for 5-10 minutes, then bring it down to a good simmer for 3 hours. Once the beans are close to done, add a can of corn and a can of green beans, both drained. You can also thinly chop some fresh carrots and bell peppers and add them to the soup while it’s still simmering. I had half a jar of spaghetti/marinara sauce leftover, and added it to the pot as well. Definitely recommend it, or even just a can of tomato sauce.
As the soup simmers, defrost 1 lb ground beef and brown it, seasoning it with chili powder and Penzey’s Northwoods Fire seasoning (or any mildly spicy pepper blend). Add it to the soup and let simmer a little longer to blend the flavors. Make sure to taste the soup periodically and adjust the seasonings to you preference.
This will serve 4 people easily.