Hearty Bean Soup

• 1 tablespoon vegetable oil
• 6 slices bacon, diced
• 2 onions, chopped
• 2 garlic cloves, very finely minced
• 1 lb lean ground beef
• 1 (28 ounce) can tomatoes, diced
• 4 cups chicken stock or 4 cups vegetable stock
• 4 cups water
• 1 (19 ounce) can dark red kidney beans, well rinsed
• 1 (19 ounce) can beans, well rinsed (the 6 or 7 mixed variety)
• 1 (14 ounce) can pork and beans in tomato sauce (do NOT rinse)
• 1 cup carrot, fine dice
• 1 cup celery, fine dice
• 1 cup potato, fine dice
• 1 teaspoon chili powder
• 1 teaspoon dried basil
• 1 tablespoon Worcestershire sauce
• salt and pepper

1. In a large, heavy saucepan, heat oil; add bacon and cook till golden.
2. Drain excess fat.
3. Add onion and garlic and cook till softened.
4. Add beef and cook until no longer pink, breaking apart with a spoon.
5. Add tomatoes, stock and water; bring to a boil.
6. Reduce heat and simmer for 30 minutes.
7. Add kidney beans, mixed beans, baked beans, carrots, celery, potatoes, chili powder, basil and Worcestershire.
8. Bring to a boil, reduce heat and cook, covered, for 30 minutes.
9. Add salt and pepper to taste.

vegetable oil, bacon, onions, garlic, lean ground beef, tomatoes, chicken stock, water, dark red kidney beans, beans, pork, carrot, celery, potato, chili powder, basil, worcestershire sauce, salt

Taken from www.food.com/recipe/hearty-bean-soup-249491 (may not work)