Sweet basil, parsley, and oregano flavor this steaming, hearty bean soup.

32 oz. (one big box) Natural Chicken Stock
30 oz. (2 cans) Whole Pinto Beans
30 oz. (2 cans) White Beans (can mix Great Northern + other white varieties)
1 lb. Ground Beef
8 oz. (1 small can) Tomato Sauce
1 Whole Diced Sweet Onion
Sweet Basil, Oregano, Parsley (to taste; more Basil and Oregano than Parsley), and 1 clove minced Garlic

Brown the ground beef over medium-high heat in a large pot. Dice and add the onion to the pot, and cook until entirely heated throughout. Mince the garlic and combine with beef/onion mixture. Pour the tomato sauce into the large pot and mix; then reduce heat to medium.

Pour the chicken stock into the pot. Add each can of beans (do not worry about rinsing, just drain), and mix with a large spoon.

As the soup is warming, add a couple dashes of basil and oregano. Also, add a small dash of parsley.

Continue heating to desired temperature. Soup can be served immediately, or simmer it a bit longer for softer beans and fuller flavor. Serve with crusty baguette and a wedge of iceburg lettuce with light dressing.

Yields: 6-8 servings

Time to make: 30 minutes (yay!)