A delicious bean soup recipe for all runners and athletes.
 
Here's what you'll need!
1 - Hillshire Farm "Yard-o-Beef" 24 oz. smoked summer sausage, chopped
1 - Contadina 14.5 oz. can recipe ready diced tomatoes, any style
2 - College Inn 14.5 oz. cans of chicken broth
1 - Quart of water
1 - Hurst's 20 oz. 15 Bean Soup package (dry beans)
1 - 2 cloves garlic, minced or 1/4 teaspoon garlic powder
2 - Large onions,
chopped (2 cups)
1 - teaspoon chili powder
Juice of 1 lemon
Soak beans overnight or boil them before
cooking, per Hurst's package instructions
Drain the water, place beans, sausage, chicken broth and a quart
of fresh water in large pot.
Bring to a boil, reduce heat and simmer uncovered for 2 1/2 - 3 hours.
Add
onions, tomatoes, chili powder, lemon and garlic. Simmer for another 30 minutes.
Makes 3-4 quarts, serves 14-16.
Alternative cooking: Place all ingredients in an automatic pressure cooker and cook for 45-50 minutes.
Serve
with fresh, crusty, French or Italian bread.
selected runners' soup comments:
"i like it ... i will make it my super bowl soup tnx"
"My father was a scout master he made a recipe but he used hot dogs"
"I use the light chicken stock with 1/2 the salt, yum."
"I cant eat a lot of spicy stuff" ... "added some light cream to every serving"
"Nice soup, got ten bowls out of it"
"I top all my tomato based soups with grated Parmesan cheese ... try it"
"What a riot!... I also love my soups in the winter and my recipe is almost identical to yours!! I use turkey
kielbasa instead of sausage and flaked red pepper or thyme instead of chili pepper. Great minds think and eat alike. I also make a killer chicken noodle.(alphabet-the kids love the letters)"
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