Mixed Bean Soup

by Dorothea Malloy

Ingredients:
20 oz bag mixed dried beans
8 cups water
1 lb ground beef
2 cloves garlic, crushed
1 TB chili powder
1 tsp dried dill weed (optional)
1 tsp dried rosemary
1 tsp dried oregano
1 tsp dried basil
1 bay leaf
2 tsp salt
1/2 tsp pepper
optional additions: chopped tomato, onion, bell pepper, celery, diced ham or sausage, 1-2 cups total
2-3 tsp balsamic vinegar

Directions:
1. Sort and rinse beans well.  Add water and soak overnight, or for at least 8 hours.
2. Drain and rinse beans.  Bring 8 cups of water to a boil.  Add beans and simmer covered for two hours, until beans are tender, adding more water if needed.  If using a crockpot, put water and beans in the crock pot and cook on low for 5-6 hours, or until beans are tender.  Do not add salt now; it will toughen the beans.
3. 40 minutes before serving, brown ground beef; drain. 
4. Add beef, garlic, seasonings and any optional ingredients to beans.
5. Simmer 30 minutes, adding balsamic vinegar near end of cooking. 
6. Serve with cornbread or whole wheat bread and butter.