Hamburger Soup

• 1 lb. lean ground beef
• 5 c. water
• 2 c. tomatoes
• 1 c. sliced carrots
• 1 c. sliced celery
• 1 c. chopped onion
• 1/3 c. barley or rice
• 1/4 c. catsup
• 3 chicken bouillon cubes
• 2 tsp. seasoned salt
• 1 tsp. dried basil, crushed (optional)
• 1 bay leaf
• salt and pepper to taste
• 5 (16 oz. each) pkg. dried beans: lima, Great Northern, kidney, pinto and split peas (enough for four batches of soup)
• 3 beef bouillon cubes
• 3 Tbsp. dried chives
• 1 tsp. dried savory
• 1 tsp. salt (optional)
• 1/2 tsp. ground cumin
• 1/2 tsp. pepper
• 1 bay leaf
• 2 1/2 qt. water
• 1 (14 1/2 oz.) can stewed tomatoes

1. Combine beans; divide into four equal batches, about 3 3/4 cups each.
2. To make one batch of soup:
3. Wash one batch of beans. Place in a large kettle; add enough water to cover.
4. Bring to a boil; cook
5. for 3 to 4 minutes.
6. Remove from heat; cover and let stand 1 hour.
7. Tie spices in a cheesecloth bag.
8. Drain and rinse beans.
9. Return to kettle; add spices and water.
10. Bring to boil. Reduce heat; cover and simmer 1 1/2 hours or until beans are tender, stirring occasionally.
11. Remove spices.
12. Add tomatoes and heat through.
13. Yield:
14. One batch makes 14 servings (3 1/2 quarts). Diabetic Exchanges:
15. One serving (1 cup) equals: 2 starch, 1 vegetable, 1/2 meat, also, 191 calories, 293 mg sodium, 0 mg cholesterol, 35 gm carbohydrate, 13 gm protein and 1 gm fat.

lean ground beef, water, tomatoes, carrots, celery, onion, barley, catsup, chicken, salt, basil, bay leaf, salt, beans, chives, salt, ground cumin, pepper, bay leaf, water, tomatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=849454 (may not work)