Hamburger Soup - cooking recipe

Ingredients

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

Preparation

Combine beans; divide into four equal batches, about 3 3/4 cups each.
To make one batch of soup:
Wash one batch of beans. Place in a large kettle; add enough water to cover.
Bring to a boil; cook
for 3 to 4 minutes.
Remove from heat; cover and let stand 1 hour.
Tie spices in a cheesecloth bag.
Drain and rinse beans.
Return to kettle; add spices and water.
Bring to boil. Reduce heat; cover and simmer 1 1/2 hours or until beans are tender, stirring occasionally.
Remove spices.
Add tomatoes and heat through.
Yield:
One batch makes 14 servings (3 1/2 quarts). Diabetic Exchanges:
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.