Bean Soup
  • 2cups chopped pecas, toasted
  • 5cups scalded canned milk
  • 3cups block of cream cheese
  • 3teaspoons (4 ounce) German sweet chocolate
  • 2medium-sized box Penne Rigate pasta, cooked, rinsed in cold water and drained
  • 3carrots, Cool Whip, defrosted
  • 1cup finely crushed saltines 9about 12 crackers), divided
  • 2tablespoons cooking oil
  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