The addition of tomatoes to traditional bean soup, add a lot of flavor and interest.
If a crowd shows up some Saturday, toss this together and you have a great supper in a jiffy!! I make this for potlucks and bring it in my crockpot. I never bring any home!!!!
- 1/2 lb
- sausage, either smoked or polish (i use turkey), you can also use bacon, diced and lightly fried & drained)
- 2 large
- jars of beans, great northern or mixed your preference
- 2 can(s)
- diced tomatoes, w/chili peppers
- 5 medium
- medium - about tennis ball size (red potatoes, scrubbed and cut in 1" pieces (i leave the skins on)
- 3/4 c
- water - more or less
- 1/2 tsp
How to Make Bean Soup
- 1You will need a large soup pan...and/or 5 qt crockpot.
- 2Get the meat ready. If you're using sausage, slice it about 1/4" thick and cut the rounds in quarters. If you're using bacon, take about 1/3 lb and dice it, put in frying pan and cook til it's soft. Do Not get it crisp! Put which ever meat you choose in soup pot
- 3Slice onion in thin rings and cut rings in half, add to pot. Onion should be about baseball size. Use more or less according to preference.
Scrub potatoes, (I leave skins on), chunk them, about 1-1/2" in size, add to pot
- 4Add beans, when jars are emptied, put about 1/4 cup water in jar, recap and shake it and add to pot.
- 5Now, stir everything together and cook on low...watch the bottom of the pot scrape it often so nothing sticks.
Check the consistency and taste the soup...you may want to add another can of tomatoes, and if it's thicker than you like, give it a little more water.
Cook very slow about 1-hr on stove, bring to a boil, stir frequently You can serve as soon as potatoes are done...or...transfer to crockpot, cook on slow for 3-4 hours to allow flavors to develop.
- 6Serve with corn bread, or crusty bread and I always put the tobasco sauce or red pepper flakes on the table!!!