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
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.
BEAN-BARLEY SOUP MIX: In a bowl
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.
Combine turkey, red onion, celery, water, garlic, and ginger in a large pot over medium-high heat. Saute until vegetables are soft and turkey is no longer pink, about 10 minutes. Add broth, butternut squash, kale, great Northern beans, black beans, butter beans, basil, thyme, and cumin and bring to a boil. Cover and reduce heat to low. Simmer until vegetables are tender, 15 to 20 minutes. Season with salt and pepper.
Combine all ingredients in a large Dutch oven; bring to a boil over medium heat.
Reduce heat and simmer, uncovered for 2 hours, stirring occasionally.
Yields 9 1/2 cups.
Combine all ingredients in a large Dutch oven. Bring to a boil over medium heat. Reduce heat and simmer, uncovered, for 2 hours, stirring occasionally. Yields 9 1/2 cups.
Contains per 1/2 cup serving 251 calories (11% from fat).
tock pot, add oil and saute onions and garlic over medium heat
head. Cool slightly, cover, and chill.).
Drain beans, reserving
Combine all ingredients in large Dutch oven; bring to boil over medium heat.
Reduce heat and simmer, covered, 2 hours, stirring occasionally.
Yield:
9 1/2 cups.
Can be frozen up to 6 months.
Thaw in refrigerator 8 hours, then cook over medium heat until thoroughly heated.
Combine all ingredients in a large Dutch oven; bring to a boil over medium heat.
Reduce heat and simmer uncovered for 2 hours.
Combine all ingredients in a large Dutch oven; bring to boil over medium heat.
Reduce heat and simmer, uncovered, 2 hours, stirring occasionally.
Yield:
12 cups (251 calories, 11% from fat, per 1 1/3 cup serving and 3.1 g fat).
Combine all ingredients in a large pot; bring to a boil over medium heat.
Reduce heat and simmer, uncovered, stirring occasionally, two hours.
Serves 6.
Pick through and rinse beans. Place in a 4 quart pot, and cover with at least 2 inches of water. Bring to a boil for 2 to 3 minutes. Cover, and let stand in the refrigerator overnight.
Drain and rinse beans. Place beans in slow cooker with canned tomatoes, broth, white wine, and vegetables. Cover, and cook on low for 7 to 8 hours.
In a skillet, cook the sausage over medium heat until done. Slice links into 1/2 inch pieces. Add meat to slow cooker, and cook soup another 30 to 60 minutes.
Combine all ingredients in a large dutch oven; bring to a boil over medium heat.
Reduce heat, and simmer, uncovered, 2 hours stirring occasionally.
Can Freeze.
Heat a large frying pan over medium heat. Lightly coat with oil. Season fish and cook for 3-4 mins per side, or until cooked to your liking.
Meanwhile, for the bean and pepper salsa, toss together beans, corn, pepper, onion, cilantro, garlic and lime juice. Season.
Serve fish with bean and pepper salsa and lime wedges on the side.
In large Dutch oven, cook sausage until lightly browned. Remove sausage.
Add carrot, celery, onion and thyme; cook until tender.
Stir in soup, gradually stir in water.
Add pepper and sausage.
Simmer 20 minutes.
Stir frequently.
Yields 6 servings.