Hearty Herb Bean Soup Recipe

• 20 ounce. pkg. mixed dry beans
• 1 tbsp. lite salt
• 2 c. diced ham or possibly summer sausage
• 1 onion, minced fine
• 1 clove garlic, chopped
• 3 stalks celery (including leaves), diced
• 2 carrots, shredded or possibly minced fine
• 1 teaspoon lite salt
• 1/2 teaspoon tarragon
• 1 teaspoon thyme
• 1 teaspoon basil
• 1 teaspoon oregano (or possibly 1 tbsp. healthy pinch of herbs or possibly other herb blend in place of above herbs)
• 1/2 c. minced fresh mushrooms or possibly 1 sm. can mushrooms
• 28 ounce. can tomatoes with puree (stewed tomatoes with juice)
• 2 low salt chicken bouillon cubes
• About 2 quart. water

1. Rinse and sort beans; place in large kettle or possibly Dutch oven with 1 Tbsp.
2. lite salt.
3. Cover with water; bring to boil and cook 2 min.
4. Cover and remove from heat; let stand at least 1 hour (several hrs OK).
5. Drain and rinse beans; return to kettle.
6. Add in 2 qts water and other ingredients.
7. Cover and simmer several hrs, stirring occasionally, till thickened.
8. Serve with cornbread.

mixed dry beans, lite salt, ham, onion, clove garlic, stalks celery, carrots, lite salt, tarragon, thyme, basil, oregano, fresh mushrooms, tomatoes, salt chicken, water

Taken from cookeatshare.com/recipes/hearty-herb-bean-soup-54552 (may not work)