Here is a little twist on the original bean soup. It makes four servings, but can be doubled to feed more or freeze some for another meal.

Ingredients:

• 2 cups dried Pinto Beans
• 6 – 8 cups of water, depending on how much it cooks down
• 1 package Onion Soup Mix
• 2 stalks Celery – diced
• 1 medium sized Carrot – diced
• 1-2 large Tomatoes – diced
• 3-4 small Red Potatoes – diced
• 2 tablespoons chopped or diced Garlic
• 1 medium Onion – diced
• 1 pound lean stewing Beef – diced
• 2 -3 low sodium beef bouillon cubes (as desired for taste)
• Sea Salt and Pepper to taste

Directions

Soak beans in hot water for ½ hour, drain and rinse, this cleans them and softens them for cooking.

Boil on high for ½ to ¾ hour, add all other ingredients and bring to rapid boil again. Cook until beans are done.

I like to add my fresh vegetables a little later so they aren't mushy. We serve the soup with hot buttered dinner rolls, olives and sliced cheese on the side. You can also add some Humus to the soup just before it is done, it adds a unique flavor, and Humus is healthy for you. You can make your own Humus from Chick Peas, Olive Oil and minced Garlic, or you can find it in the Deli section of your local grocery store.

Crackers, Bagels, Garlic toast or biscuits also make good sides served with this soup. Beans are an excellent source for your daily allowance of protein.