Bean Stew

1 package Hurst's HamBeens 15 Bean Soup, or, 20oz dry/uncooked combination of any of the following: northern, pinto, large lima, baby lima, yelloweye, garbanzo, kidney, white kidney, cranberry (bean), small white, pink, small red, navy, black, lentil, green split pea, yellow split pea
1 lb Cajun style Andoille smoked sausage
32 oz chicken broth or 2 chicken bouillon cubes, or, 32 oz vegetable broth
28 oz diced tomatoes, undrained (or, 14 oz diced & 14 oz stewed)
10 oz diced tomatoes with green chili peppers
¹⁄₄ cup chopped onion
2 tsp dried basil leaves
1 tsp dried oregano leaves
1 tsp garlic powder
¹⁄₂ tsp ground cayenne pepper
¹⁄₂ tsp chili powder
¹⁄₂ tsp salt
¹⁄₂ tsp ground black pepper

Crumble the ground beef into a large saucepan over medium heat. Cook and stir until no longer pink.
Drain off grease and pour meat into the tomato juice, mixed vegetables, and bouillon granules.
Salt and pepper to taste.
Reduce heat to low and let simmer for 30 minutes.

Tags - dinner - supper - soup - vegetables - vegetarian - vegan -

Ingredients - beef - tomato - onion - carrot - potato - corn - green beans - salt - pepper - bouillon -