Saturday, February 26, 2011

Bean Soup Recipe

Bean Soup

1 can vegetarian baked beans
1 can kidney beans
1 can pinto beans
1 can green lima beans
1 can butter beans
1 can green beans
1 T molasses
1 1/2 cup ketchup
1 cup brown sugar
1 T mustard
1 stem diced celery
1/2 cup chopped green pepper
1 large onion chopped

Drain beans. Mix all ingredients but celery, pepper and onion together and place in slow cooker. Cook on low until hot (4 hrs minimum but it can stay in longer) Right before eating, saute onion, pepper and celery in oil and add to soup.

Serve with cornbread (I make my own because Jiffy has animal lard).

Leftovers are great served over a baked potato!

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