Place beans in a slow cooker with sauerkraut, sausage and brown sugar.
Stir well and cook in slow cooker approximately 3 hours.
Combine all the ingredients together.
Store tightly covered in an a large glass container.
Use desired amount in soup recipes.
The beans will have to soak overnight in water before using.
In most of these soup recipes \"stock or water\" appears on the list of ingredients.
You can get delicious soups using plain water as the vehicle, but vegetable stock lends a fuller, more vegetable-y flavor.
Stock-making is an old-fashioned approach to soup; it enriches the atmosphere of our modern, expedient kitchens.
Further, it makes good use of vegetable scraps which would otherwise be thrown away.
br>Add the broth and beans; cook for 20 minutes.
am stock, ham shanks, Mayocoba beans, red potatoes and 1/2
day.).
2. FINISH SOUP Remove bones from slow cooker
uce, stir frequently until the beans are soft then return to
Bring water to a boil in a large saucepan. Stir in pasta, celery, lima beans, soup mix and basil.
Bring to a boil, then reduce heat and simmer 10 minutes.
Stir in pork and beans and tomatoes.
Cook until thoroughly heated.
After soaking beans overnight, cook beans until soft. Drain the beans and put aside
one, the beans from a package of 15 bean soup (not seasoning
Place beans and garlic powder in a saucepan.
Bring to a boil; simmer 5 minutes.
Drain.
Stir together milk and mushroom soup. Alternate layers of beans, soup and cheese.
Begin with beans and end with cheese.
Top with crackers.
Bake at 350\u00b0 for 30 minutes, or until thoroughly heated.
Yields 6 to 8 servings.
Brown meat in large Dutch oven or pan.
Add onion, tomatoes, beans and broth; simmer 15 minutes.
Just before serving, add macaroni, pepper, oregano and basil.
Serve immediately sprinkled with grated Romano or Parmesan cheese.
I take the fat off the broth that makes it almost fat-free.
Wayne loves this soup.
Drain beans; place in clear water with bacon drippings.
Boil about 5 minutes and drain again. Beat soup; add layer of beans, soup and cheese. Add onion rings last. Place in 350\u00b0 oven for about 30 minutes. Top with crumbled bacon and some cheese.
In a 2-quart microwave-safe casserole dish, combine oil, onion, green pepper, garlic, thyme and oregano.
Cover with lid; microwave on High for 5 minutes or until vegetables are tender, stirring once during cooking.
Stir in beans, soup, ham and red pepper.
Cover; microwave on High for 5 minutes or until hot. Stir.
Reduce power to 50%.
Cover; microwave 15 minutes or until flavors are blended.
Serve over rice.
Makes about 5 cups or 5 servings.
Lightly mix green beans, soup and 1/2 can onions. Season with soy sauce and pepper. Spoon into greased 1 1/2-quart casserole. Bake at 350\u00b0 until sauce is bubbling (20 to 30 minutes).
Top with remaining onions. Bake 4 minutes longer. Serves 6.
Fry desired amounts of bacon and onion.
Mix together beans, soup, brown sugar, bacon and onion with drippings.
Place in uncovered casserole dish.
Bake at 350\u00b0 until hot and bubbly.
Put the beans in water for one night.
Next morning strain them.
Put them in a saucepan adding two (2) liters of water. Simmer them until they become soft (do not boil them completely). Add the chopped onion, carrots, celery, salt and pepper.
After ten (10) minutes boiling, add the tomato sauce and the cup of olive oil.
Leave the beans to boil until they become really soft.
You must probably add a little water during boiling.
You can serve the soup hot with olives and Greek Feta (cheese).
Preheat oven to 375\u00b0.
Combine beans, soup and cheese in a casserole dish.
Stir well.
Sprinkle French fried onions over beans.
Bake for 25 minutes or until beans are bubbly in the center.
Mix lima beans, soup, onion and green pepper.
Place in greased casserole dish.
Top with sausage links.
Bake in 350\u00b0 oven for 45 minutes.
about 5 minutes. Stir butter beans, water, and tomato into sausage