Bean & franks soup

Yield: 6 Servings

Measure Ingredient
3 mediums Carrots, sliced
2 mediums Onions, chopped
1 \N Garlic Clove, minced
2 tablespoons Butter/Margarine/Bacon Fat
28 ounces Baked Beans in Brown Sugar Sauce
11½ ounce V-8 or Tomato Juice
8 \N Frankfuaters, cut into 1\" pieces
1 teaspoon Worsterceshire Sauce
\N \N American or Cheddar Cheese, shredded

Cook carrots, onions and garlic in the butter in a 3 Qt sauce pan.

Stirring frequently until crisp and tender. Stir in the remaining ingredients except for the cheese. Heat over medium heat, stirring occasionally until hot. Serve with cheese.

Source: "The Yankee Kitchen" 04-06-93 [#2] Cheryl

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