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.
he ingredients in a bowl and mix with hands to combine
Cook carrot, celery and onion in stock until almost tender, about 12 minutes.
Add beans and cabbage; cook 5 minutes longer. Season.
Makes 4 to 6 servings.
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.
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.
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.
eans in a medium bowl and cover with water. Let stand
Melt butter with oil in heavy, large pot over medium heat. Add onion, celery and garlic and cook 5 minutes, stirring frequently.
Add cabbage and cook 5 minutes, stirring occasionally.
Add stock, tomatoes, beans, ham bone, basil or pesto, salt and pepper and bring to a boil.
Reduce heat and simmer 45 minutes, stirring occasionally.
Taste and adjust seasoning.
Discard bone.
Can be prepared 1 day ahead.
Cool, cover and refrigerate.
Bring soup to simmer before continuing. Makes 8 servings.
BEAN-BARLEY SOUP MIX: In a bowl
Place onion in stockpot and salt. Sweat onion while
Heat the oil in a large sauce pot, add the onions and cabbage. Cook, stirring, for 5 mins. Add the stock and potatoes, reduce the heat and simmer, covered, for 15 mins.
Meanwhile, cook the sausages according to the package directions.
Add the carrots to the soup and cook, covered, for a further 15 mins. Serve topped with the sausages. Serve with English mustard.
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.
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.
arge saucepan and add enough cold
Rinse and drain soaked beans. In
Bring broth, water, cabbage, carrots, onion and allspice to a boil in a large pot.
Reduce heat; cover and simmer 12 minutes, until vegetables are firm-tender.
Add beans and dill; simmer, uncovered, for 5 minutes.
Serves 4.
Combine all ingredients in a large pot (at least 5 quarts).
Bring soup to a boil, stirring several times so bottom doesn't burn.
Reduce heat, cover the pan and simmer the soup until the vegetables are tender, about 20 minutes.
If desired, puree the soup with an immersion blender or in batches in a blender or food processor. Do not over blend.
Place the vegetables, seasonings, and barley into the crockpot. Do not add the beans, tomatoes, or parsley.
Add enough vegetable broth to just cover the vegetables (start with 6 cups and add more as needed). Cover and cook on low heat for 7 hours.
Add beans, tomatoes, parsley, and salt to taste. Check seasonings and add more herbs if necessary. Cover and cook for another hour.
tock pot, add oil and saute onions and garlic over medium heat
Heat the oil in a large saucepan over medium heat.
Add in the onion, carrot, and garlic; cover and cook 5 minutes or until softened.
Transfer the cooked vegetables into a 6-quart slow cooker.
Add in the cabbage, potato, beans, stock, and thyme; season to taste with salt and pepper.
Cover and cook on LOW for 8 hours.
Just before serving, stir in the liquid smoke (if using), and parsley; taste to adjust seasonings.