Hearty Bean Soup

I believe this recipe comes from an old issue of the Canadian TV Guide. I have played with it a few times, and this is my version. Although cabbage is not called for, it is really good with some added!

• Ready In: 1 hr 45 mins
• Serves: 10-12

Ingredients

• 1  tablespoon  vegetable oil
• 6  slices bacon, diced
• 2  onions, chopped
• 2  garlic cloves, very finely minced
• 1  lb lean ground beef
• 1 (28 ounce) can tomatoes, diced
• 4  cups  chicken stock or 4  cups  vegetable stock
• 4  cups water
• 1 (19 ounce) can dark red kidney beans, well rinsed
• 1 (19 ounce) can  beans, well rinsed (the 6 or 7 mixed variety)
• 1 (14 ounce) can  pork and beans in tomato sauce (do NOT rinse)
• 1  cup carrot, fine dice
• 1  cup celery, fine dice
• 1  cup potato, fine dice
• 1  teaspoon chili powder
• 1  teaspoon dried basil
• 1  tablespoon Worcestershire sauce
•  salt and pepper

Directions

1. In a large, heavy saucepan, heat oil; add bacon and cook till golden. Drain excess fat.
2. Add onion and garlic and cook till softened.
3. Add beef and cook until no longer pink, breaking apart with a spoon.
4. Add tomatoes, stock and water; bring to a boil. Reduce heat and simmer for 30 minutes.
5. Add kidney beans, mixed beans, baked beans, carrots, celery, potatoes, chili powder, basil and Worcestershire.
6. Bring to a boil, reduce heat and cook, covered, for 30 minutes. Add salt and pepper to taste.