Bean Soup

Published: May 26, 2012

Ingredients

1	lbs or 3cups of mix is 1 lbs
5	cups chicken broth
2	bay leaves
1	tsp dried basil
1	tsp dried oregano
1	tsp thyme
¾	tsp salt
¼	tsp pepper
2	10oz cans tomatoes with chilies un-drained (Rotel)
1	onion chopped plus 3-4 stalks of celery
3	carrots chopped
1-2	cloves garlic minced
1	turnip chopped or 2-3 parsnips
1-2	jalapenos or serranos
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Directions

Soak beans overnight or at least 8 hours. Saute onion, carrots, celery, garlic, turnips/parsnips in 3 tblsp oil until tender in a dutch oven. Add remaining ingredients, bring to a boil, then reduce heat to low and cover. Simmer for about 3 hours or until beans are soft and liquid is a bit thick. If you like soup that is not thick, then start with 6 cups of chicken broth.

Note: you can also add 1 lbs sausage removed from casings and saute at beginning with the vegetables.