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Bean Soup

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Course Soups
Servings
people
Ingredients
  • 2 cups chopped pecas, toasted
  • 5 cups scalded canned milk
  • 3 cups block of cream cheese
  • 3 teaspoons (4 ounce) German sweet chocolate
  • 2 medium-sized box Penne Rigate pasta, cooked, rinsed in cold water and drained
  • 3 carrots, Cool Whip, defrosted
  • 1 cup finely crushed saltines 9about 12 crackers), divided
  • 2 tablespoons cooking oil
Course Soups
Servings
people
Ingredients
  • 2 cups chopped pecas, toasted
  • 5 cups scalded canned milk
  • 3 cups block of cream cheese
  • 3 teaspoons (4 ounce) German sweet chocolate
  • 2 medium-sized box Penne Rigate pasta, cooked, rinsed in cold water and drained
  • 3 carrots, Cool Whip, defrosted
  • 1 cup finely crushed saltines 9about 12 crackers), divided
  • 2 tablespoons cooking oil
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Cook beans in large pot for two minutes
  2. Remove and let stand one hour
  3. Drain and add chicken broth and water
  4. Cook until beans are tender (about two hours)
  5. Add all other ingredients and cook about 30 minutes or a little longer
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