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.
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.
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.
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.
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.
br>Add remaining vegetables, seasonings, ham shank, drained beans, parmesan rind
maged beans. Rinse the beans with cool water. You have
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.
vernight.
Stock:
Place ham shank in crockpot and add
In a large soup pot, combine beans and 2 1/2 quarts of water. Bring to a boil; cover and continue to boil 2 minutes.
Remove from heat and allow pot to stand, covered, 1 hour.
Add ham hocks, onion, garlic and bay leaf.
Cover; bring to a boil.
Reduce heat and simmer 2 hours.
Add potatoes, celery, carrot and parsley. Cover and continue simmering, at least 1 hour or all day if you wish.
Remove bay leaf and meat.
Dice meat and return to pot. Season with salt and pepper.
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.
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.
Melt butter in large pot or dutch oven and saute on medium-high heat garlic, onion, celery, carrots, and thyme about 5 minutes
Rinse beans then add to pot with water, stock, bay leaves, and ham and bring to a boil
Once at boil, bring down to a simmer for abut 20 minutes
Remove bay leaves. Using potato masher, mash beans to desired thickness
water, tomatoes, onion, celery, garlic, ham, bouillon, Worcestershire sauce, parsley, garlic
eans with ham soup base slowly for 3 hours. Near end of bean cooking
Process until smooth.
Return soup to saucepan on medium heat
large pot and fill with enough water to cover by
(For the bean mix you can add to