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.
Preheat oven to 350 degrees F (175 degrees C).
Heat a skillet over medium heat. Break sausage into small pieces and add to the skillet; cook and stir until completely browned, 5 to 7 minutes. Drain excess grease from skillet.
Stir bean with bacon soup and sour cream together in a bowl; pour over browned sausage and stir. Transfer mixture to a baking dish; top with Cheddar cheese.
Bake in preheated oven until the cheese is bubbly and the dip is hot throughout, about 10 minutes. Serve immediately.
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.
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 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.
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.
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.
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.
Slice through bacon, put in the the dutch
Place diced bacon and onions in skillet.
Cook until bacon is translucent but not crisp.
Add onion, catsup, mustard, and molasses and cook until heated and bubbling.
Place remaining ingredients in a shallow 2-quart baking dish.
Pour bacon mixture over top, mix gently, and top with bacon slices.
Bake at 350\u00b0 about 45 minutes.
Yields 6 servings.
Mix all ingredients; chill.
Especially tasty with bacon wafers.
If smoother dip is desired, beat in electric mixer of blender.
May also be used as a sandwich spread, served on toast.
Makes about 1 1/2 cups.
Source: Campbell's\"Cooking with Soup\" 1970.
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.
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.
Cook onion and green peppers in margarine until tender.
Add the beef.
Brown.
Stir to separate meat particles.
Add the soup, water, ketchup, garlic salt and Worcestershire sauce.
Simmer for 5 minutes to blend flavors.
(Thin to desired consistency with water.)
Cook 20 minutes.
Serve on hamburger buns.
Makes 6 servings.
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.
Saute onion and green pepper in butter until tender.
Add beef and brown, stirring to break up meat; drain fat.
Add soup, water and catsup.
Simmer 5 minutes, stirring constantly.
Add more water if desired.
Serve on buns.
In a large, heavy pot, brown the beef over medium heat, stirring, until beef loses its pinkness.
Stir in the chili powder and salt.
Heat to boiling.
Stir in the bean with bacon soup, cream of tomato soup, water, tomatoes and corn.
Heat to simmering; simmer 10 to 15 minutes.
Serve hot with chopped, fresh parsley for garnishing, if desired.
Heat all ingredients together over medium heat till cheese is melted.
Serve warm with Frito corn chips for dipping.
YUM!