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.
eat. Add the onion and cook until translucent, about
Chop linguica into rounds. In dutch over or large pot, heat 1 tbsp olive oil and add linguica, cook until linguica begins to golden and the oil begins to turn pink or orange. Add chopped onions, saute a few minutes. Add garlic, saute 1 minute. Add white beans, white pepper, and chicken broth/stock, bring to boil, reduce to medium low, Cover and cook 1 to 2 hours. Before serving, shred the kale and add to the pot and cook about 15 minutes (longer if you like it more wilted) Serve.
ork, sprinkle with salt and cook, stirring once or twice
dd celery, carrots, onion, garlic and ham.
Cook, stirring frequently
In a large pot saute the turkey onions, celery, garlic and ginger in 2 tablespoons water until soft. add broth, squash, kale, beans and seasonings. Bring to a boil.
Cover and reduce heat to low and simmer until vegetables are tender. Taste and adjust seasonings as needed.
In large saucepan, cover beans by 2 inches of water.
Bring to boil on high; boil 5 minutes.
Remove from heat; let stand 1 hour. Drain.
Heat oil in large saucepan over medium heat.
Add celery, carrot, onion, garlic and Prosciutto.
Cook, stirring frequently, for about 5 minutes.
Add beans, chicken broth and pepper.
Bring to boil over high heat.
Lower heat and simmer for 1 hour, or until beans are tender.
he ingredients in a bowl and mix with hands to combine
tock pot, add oil and saute onions and garlic over medium heat
rain and rinse beans
il over moderately high heat and cook onion, celery, bay
il in a large heavy soup pot over medium heat.
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.
ddle position and heat the
Rinse well and drain white beans. Rinsing away the liquid
Saute crumbled sausage in oil until well browned. Set aside.
Saute onions and garlic until translucent. Combine with stock in a large pot.
Add wine and cook until alcohol has evaporated -- about ten minutes. Add thyme and kale. (6 sprigs fresh thyme can also be used).
Bring to a boil, cover, and simmer 15 minutes.
Add sausage and beans and simmer another 15 minutes. Best with more wine and some nice crusty bread.
BEAN-BARLEY SOUP
killet. Add sausages, and cook over medium heat