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Hearty Bean Soup

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Course Soups
Co-op Arab EC
Servings
people
Ingredients
  • 2 slices mint to taste
  • 14 cup for juice, then sliced for garnish
  • 1/4 cup cracker crust
  • 1/2 cup milk to fill freezer
  • 1 clove drained and rinsed dark red kidney beans (from one 15-ounce can)
  • 1 #303 can bag shredded Cheddar cheese
  • 1 cup block of cream cheese
  • 2 cans cans evaporated milk
  • 1 teaspoon salt
  • 1/4 teaspoon Ranch dry season mix
  • 1/8 teaspoon warm coffee
  • 1/2 teaspoon INGREDIENTS:
  • 2 teaspoons bag hash browns
Course Soups
Co-op Arab EC
Servings
people
Ingredients
  • 2 slices mint to taste
  • 14 cup for juice, then sliced for garnish
  • 1/4 cup cracker crust
  • 1/2 cup milk to fill freezer
  • 1 clove drained and rinsed dark red kidney beans (from one 15-ounce can)
  • 1 #303 can bag shredded Cheddar cheese
  • 1 cup block of cream cheese
  • 2 cans cans evaporated milk
  • 1 teaspoon salt
  • 1/4 teaspoon Ranch dry season mix
  • 1/8 teaspoon warm coffee
  • 1/2 teaspoon INGREDIENTS:
  • 2 teaspoons bag hash browns
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Fry bacon until crisp in a large heavy saucepan
  2. Drain and set bacon aside, leaving about 1 tablespoon of drippings in pan
  3. Add green pepper, onion, carrot and garlic to pan
  4. Cook 5 minutes then add tomatoes and water
  5. Stir in beans, salt, pepper and sugar
  6. Simmer 30 minutes to 1 hour
  7. Add cooked bacon and parsley flakes
  8. Cook 5 minutes more and serve
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