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Rainbow Bean Soup

  • Author: Terryn



1 pound bag dry bean variety mix

6 cups water

1 small onion, finely chopped

2 tablespoons beef bouillon

1 teaspoon dry basil

1 teaspoon dry parsley

1 teaspoon oregano

1 teaspoon lemonade mix (like

Country Time)

1 teaspoon chili powder

1 teaspoon garlic powder

1 teaspoon pepper

3 slices bacon, chopped


Add all of the ingredients to an electric pressure cooker or slow cooker. Give the contents of the cooker a quick stir.

If you are using a pressure cooker, cook for 35 minutes on high pressure. If slow cooker is more your style, cook on high for 6-8 hours, or until all beans are tender.

Serve topped with a little dollop of sour cream and some good cornbread. Enjoy!