Marie's baked bean soup

Yield: 6 servings

Measure Ingredient
16 ounces Cooked dry butter beans (lima) (1 can)
18 ounces Baked beans (1 can)
16 ounces Dark red kidney beans, drained (1 can)
16 ounces Stewed, diced tomatoes
\N \N (1 can)
1 pounds Bacon, cooked and chopped (ham may be substituted), with drippings
1 large Onion, chopped
2 tablespoons Brown sugar
1½ teaspoon Salt
1½ teaspoon Schilling peppered seasonin
1½ tablespoon Red wine vinegar OR -
1½ tablespoon Apple cider vinegar
16 ounces Chunk pineapple, drained (1 can)
\N \N Liquid smoke to taste (optional)

In slow-cooker pot, combine butter beans, baked beans, kidney beans, tomatoes, bacon (with drippings), onion, brown sugar, salt, seasoning, vinegar, pineapple and liquid smoke; blend thoroughly. Cover and cook on low setting of slow cooker pot for 6 hours. Makes 6 to 8 servings. Serve with sourdough bread.

Note: If thicker soup is desired, drain all beans, etc.

Preparation time: 15 minutes Cooking time: 6 hours

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