Preheat broiler. Toast baguette slices on 1 side. Remove from oven and flip toasts over. Combine blue cheese with 1/2 the spring onions then spread over bread. Broil until cheese melts.
Meanwhile, in a medium saucepan, cook bacon over medium heat. Add remaining spring onions and garlic. Cook, stirring, until just soft. Add potato and leek soup, milk and 1/4 cup water and stir until hot. Serve soup with blue cheese toasts.
Place 15-bean soup mix in a large bowl and cover with several inches of cool water; soak in refrigerator 8 hours to overnight. Drain and rinse.
Place 15-bean soup mix, ham bone, cooked ham, chicken broth, water, onion, carrots, great Northern beans, garlic, black pepper, salt, and bay leaf in a slow cooker; stir to combine. Cook on Low for 8 to 10 hours.
Cut stew meat into 1 1/2-inch cubes.
Brown meat in salad oil in a Dutch oven.
Add beef and bean seasoning mix, onions and water.
Bring to boil, reduce heat and simmer, covered, for 45 minutes.
Add tomatoes and zucchini, cover and simmer 15 to 30 minutes.
he beans will foam up and overflow the pot. Occasionally,
Heat oil in a large saucepan on medium heat. Add the bacon and garlic and stir with a wooden spoon until the bacon is crisp.
Add 2 cups water, potato and stock. Bring to a boil on high heat. Reduce heat to low; cover and simmer for about 10 mins or until the potato is tender.
Add the sour cream to the soup and stir until the cream is just heated through (do not let it boil or the soup may curdle). Remove from the heat. Stir in the parsley.
For cheese soup: Melt butter in heavy large
Pour bean with bacon soup into a large saucepan and cook over medium-low heat until warmed through, 5 to 7 minutes.
Stir tomatoes, sausage, onion, mushrooms, and hot sauce into the soup. Reduce heat to low and cook soup at a simmer, stirring occasionally, until the tomatoes are breaking down, about 1 hour.
Melt butter in a deep saucepan over medium heat. Cook bacon, leeks and garlic for 5 mins, or until softened. Set a little bacon aside for garnish.
Add peas, mint and stock to pan. Bring to a boil. Reduce heat, cover and simmer for 20-25 mins, until peas are tender.
Remove pan from heat. Puree with a hand blender for 1 min 30 seconds, or until smooth. Return to heat and heat through.
Spoon into warmed serving bowls. Drizzle with cream and garnish with reserved bacon and extra mint.
on-stick pan, add the bacon, and cook for 2-3 mins
Microwave onion, garlic, oil, and thyme in bowl, stirring occasionally,
Heat oil in a frying pan, add bacon and fry for 5-7 mins until crisp. Remove pan from heat and deglaze with vinegar and 2-3 tbsp water. Add sugar and ketchup and season. Toss with remaining ingredients and let marinate for 30 mins. Serve.
edium high heat, saute the bacon until crisp. Drain the fat
In Dutch oven, bring veggies and water to boil.
Reduce heat and simmer 10 minutes or until tender.
Add meat and bean soup. Heat thoroughly.
In large saucepan or Dutch oven, bring vegetables and water to boiling; reduce heat and simmer about 10 minutes or until vegetables are tender.
Add kielbasa and bean soup.
Heat thoroughly.
Makes 6 generous servings.
In large saucepan or Dutch oven bring vegetables and water to boil.
Reduce heat and simmer about 10 minutes or until vegetables are tender.
Add sausage and bean soup.
Heat thoroughly.
Makes 6 servings.
Saute the carrots, celery, onion and bacon.
Drain the beans of
Combine yeast, water and Shredded Wheat biscuits.
Let
In large saucepan, saute vegetables slightly; add water and simmer 10 minutes; or until tender.
Add kielbasa and bean soup lastly.
Heat.
In large pot or Dutch oven, bring vegetables and water to boiling.
Reduce heat and simmer 10 minutes or until vegetables are tender.
Add kielbasa and bean soup.
Heat thoroughly.
In large saucepan, bring vegetables and water to boiling. Reduce heat and simmer 10 minutes or until tender.
Add kielbasa and bean soup.
Heat thoroughly.
Serves 6.