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---------- Recipe via Meal-Master (tm) v8.02
Title: MARIE'S BAKED BEAN SOUP
Categories: Soups, Vegetables, Main dish
Yield: 6 servings
16 oz Cooked dry butter beans
- (lima) (1 can)
18 oz Baked beans (1 can)
16 oz Dark red kidney beans,
- drained (1 can)
16 oz Stewed, diced tomatoes
(1 can)
1 lb Bacon, cooked and chopped
- (ham may be substituted),
- with drippings
1 lg Onion, chopped
2 tb Brown sugar
1 1/2 ts Salt
1 1/2 ts Schilling peppered seasonin
1 1/2 tb Red wine vinegar
- OR -
1 1/2 tb Apple cider vinegar
16 oz Chunk pineapple, drained
- (1 can)
Liquid smoke to taste
- (optional)
In slow-cooker pot, combine butter beans, baked beans, kidney beans,
tomatoes, bacon (with drippings), onion, brown sugar, salt, seasoning,
vinegar, pineapple and liquid smoke; blend thoroughly. Cover and cook on
low setting of slow cooker pot for 6 hours. Makes 6 to 8 servings. Serve
with sourdough bread.
Note: If thicker soup is desired, drain all beans, etc.
Preparation time: 15 minutes Cooking time: 6 hours
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