When I was growing up, it seemed we had a lot of meals that consisted of beans and cornbread. While I enjoyed the cornbread, beans were definitely not my favorite thing. Add enough mustard, and they were edible. It wasn't until I found this recipe in my first issue of Taste of Home magazine years later, that I decided to give beans another try. Now, this is one of our favorite soups.
This soup gets better every time you warm it up. Make the soup one day, refrigerate, and reheat the next day to serve. Add Oatmeal Rolls and a salad and you have a complete meal. Try adding some rice, too. It's really good with the soup.