Bean Soup
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Bean Soup
3 cans S & W Italian cut tomatoes (or stewed tomatoes)
1 can each black, white, kidney and pinto beans (or ½ cup each dried, soaked in
cold water all night; if you care about the colors, soak the black, white and red
beans separately)
1 lb ground beef (or ½ beef and ½ turkey or all ground turkey)
1 link kielbasa sausage (or not, or other sausage)
1 large onion
Heaping Tbsp cinnamon
Black pepper to taste
Small amount of olive oil
Water
Chop the onion and sauté it and the meat in a little olive oil. Drain fat, if necessary.
Add tomatoes, beans and 3 to 7 cans water (use more or less water depending on
the size of your pot and preferences for either brothy or thick soups). The water the
beans soaked in can count. Add cinnamon and simmer – the longer the better. It is
ready to eat when heated through, but gets better and better with reheating, like
any good soup! And it freezes great. For vegetarian version, leave out the meat(s).
Submitted by Jan Koerwitz, s/v Jazz
Jan says, “This was given to me by my childhood friend, Ann Greene Stern; we’ve
known each other since age 5.”