bean soup
Bean soup is a wonderful cold night dish!
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prep time
cook time
method
Stove Top
yield
12-15 serving(s)
Ingredients
- 2 cans great northern beans
- 1 can pork and beans
- 1/2 large onion, diced
- 5 slices bacon, cooked and crumbled in soup with drippings
- 1/2 large carrot, grated or (can of small carrots)
- 1 can cream of celery soup
- 2 cans soup cans of water
- - salt and pepper to taste
How To Make bean soup
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Step 1Cook 20 minutes on stove in dutch oven. Add more water if needed. Cook until soup thickens.
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Step 2Make cornbread to go with it. My husband likes the thin cornbread.
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Step 3Heat large Lodge skillet with a Tbsp. or two of bacon grease or Crisco in a 450 degree oven. In a bowl, put 1 cup self-rising corn meal, 1/4 cup all-purpose flour, 1-2 eggs and buttermilk to mix. When it stirs easy and skillet is hot, pour a little hot grease into cornbread mixture. Stir well, then pour mixture into skillet and bake until brown.
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