Susan'S Famous Fat-Free Bean Soup

• 12 to 16 oz. dry beans (any kind or mixture of several), rinsed
• 1 rib celery (1 rib for removing later) *
• 1/4 bell pepper (1 piece for removing later) *
• 1/2 onion, finely chopped
• 3 peeled carrots, cut to bite size
• 1 tsp. Lite Line beef bouillon
• 1 tsp. Creole seasoning (hopefully you can find it in the local grocery; if not, New Orleans has it everywhere)
• 1 garlic clove or to taste
• 1 Tbsp. basil
• 2 Tbsp. Worcestershire
• 1 tsp. thyme
• salt and pepper to taste
• 1 or 2 cans diced Ro-Tel tomatoes with peppers (beware if you would like less "hot" tang in your soup)

1. *If you prefer, chop the celery and bell pepper finely and leave in the soup.
2. I just prefer the flavor, not the ingredients.

beans, celery, bell pepper, onion, carrots, beef bouillon, creole seasoning, garlic, basil, worcestershire, thyme, salt, rotel

Taken from www.cookbooks.com/Recipe-Details.aspx?id=620909 (may not work)