Easy Beef and Bean Soup

This is a really easy dish, a great warm, satisfying meal.  Yes, we can have tasty, satisfying food on a grain free and IC diet!

Easy Beef and Bean Soup

Either soak overnight or quick soak

1 pound small red beans

Rinse the beans and cover with water.  Pick out any beans that float.  Cover them with a lid.  At this point, they can be left overnight, then proceed with recipe from *, or quick soak.  

To quick soak beans, after they are covered with water, cover with a lid them and bring them to a full boil.  Boil for one minute, then remove them from heat.  Keep them covered for one hour.

*Drain the beans and cover them completely with fresh, cold water, and set them aside.

Add to the pot of beans: 

1 pound ground beef, cooked and crumbled
2 medium sized potatoes, 1/2" dice
1 teaspoon thyme leaves
3 to 4 cloved of garlic, minced

Cook over medium heat until the beans and potatoes are tender, about 45 minutes to 1 1/2 hours.  To test the beans for doneness, scoop some up with a spoon and blow on them.  If the skins rupture (break), then the beans are done.  Season the soup to taste with sea salt and Adobo seasoning without pepper (or garlic granules.)  

Easy and delicious!