In a large saucepan cook onion and bacon on medium heat until onion is clear and bacon lightly browned (If needed add oil to brown bacon).
Add bean and bacon soup to bacon/onion mixture.
Then pour half of the can of mixed beans into a bowl and mash.
Add the rest of the canned and mashed beans into saucepan with other ingredients (if the mixture seemed to thick add the water) .
Stir until well mixed, and turn heat to low and simmer for 15 minutes or until heated through.
Fry taco shells in a little bit of canola oil, folding to form taco shape. Drain on paper towel.
Heat soup (do not add water). If desired, add butter and stir well.
Spoon heated bean mixture into taco shells and sprinkle with chopped onion.
Susan's Note: If desired, you can add a little grated cheddar cheese.
Brown ground chuck and drain.
In large saucepan add soup, tomato sauce and meat.
Use one empty soup can and add milk (enough to make almost a full can).
Add to soup mixture.
Slowly allow to heat to desired temperature (no need to boil).
Add cheese and stir to melt.
Add crumbled bacon just before serving.
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.
Saute onion, bell pepper and garlic in 3 tablespoons of oil. Dilute bean and bacon soup to desired consistency.
Add all other ingredients and simmer 2 hours on low.
Add smoked sausage, if desired.
In saucepan, brown ham and onion in butter.
Stir in bean with bacon soup.
Blend in water.
Add minestrone soup.
Heat; stir often.
Makes 5 cups.
Shape beef into 18 meatballs.
In a large saucepan, brown meatballs and cook onion with garlic and oregano in shortening until tender.
Add cabbage.
Cook until tender.
Add bean with bacon soup. Gradually stir in water. Add remaining ingredients except cheese.
Heat. Stir occasionally. Serve with cheese.
Makes about 6 cups.
Shape beef into meatballs.
In large saucepan, brown meatballs and cook with onion, garlic and oregano in shortening until tender.
Add cabbage and bean and bacon soup.
Gradually stir in water.
Add remaining ingredients.
Simmer until well heated.
Shape beef into bite size meatballs; brown.
Cook onion with garlic and oregano in a small amount of shortening or beef drippings until tender.
In a large kettle, gradually stir water into bean with bacon soup.
Add remaining ingredients except cheese.
Heat to slow boil and cook until cabbage is tender, stirring occasionally.
Serve with cheese.
Brown hamburger and onions.
Add taco seasoning, chili powder and salsa.
Add tomato soup with water (according to directions on can).
Add bean and bacon soup (no water).
Simmer 30 minutes.
Put soup from can into a pot.
Fill each can with half and half and add to pot.
Cook soup on stove until heated.
Stirring occasionally to keep from burning.
Place the parsnip, carrot, celery root, onion, bacon and bay leaf in a saucepan and cover with 2 cups water. Bring to a boil and simmer for 25-30 mins.
Add the potatoes and mushrooms and simmer 15-20 mins, until tender.
Remove the bacon and bay leaf from the soup. Finely slice the bacon and saute in a frying pan for 4-6 min, until crisp. Blend the soup using an immersion blender until smooth. Stir in the cream and season. Divide the soup between 4 bowls and garnish with bacon and chives. Serve.
il over moderate heat. Stir bacon 4 minutes or until browned
aucepan on medium heat. Add bacon; cook and stir for 3
Gently cook the onion in the butter and oil for 3-4 minutes until soft, add the stock, season and simmer gently for 15 minutes.
Add the artichokes and simmer for about 10 minutes, or until the artichokes are cooked and the soup has thickened slightly.
Blend a cup of the soup and return to the pan, then stir in some cream, if desired.
Season to taste.
While the soup is cooking, fry the bacon until crisp and then cut into small pieces.
Sprinkle some on top of each bowl of soup along with some croutons, if desired.
mmersion blender to puree the soup then season to taste with
rain.
Finely chop the bacon ends and pieces, or fat
Fry the onion and bacon in oil for 2-3 minutes. Stir in the potatoes, cauliflower and stock and bring to the boil. Cover and simmer for fifteen minutes or until tender. Liquidize the soup and then add milk. Reheat gently and season to taste. As an added touch, you can grill a couple of rashers of bacon until crisp; crush and sprinkle on top of the soup in the plate before serving.
aucepan and then remove the bacon to paper towels and leave
aucepan on high heat. Cook bacon, 4-5 mins, until crisp