Bean & Bacon Soup PDF Print E-mail
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Written by Avinash Pooran   
Thursday, 23 June 2011 00:50

Missy Comfort food for a cool fall or winter evening 3 slices bacon 2 TBS butter 1 TBS olive oil 2 carrots, peeled and thinly sliced 2 stalks celery, finely chopped ½ med-large white or sweet onion, finely chopped ½...

Comfort food for a cool fall or winter evening

  • 3 slices bacon
  • 2 TBS butter
  • 1 TBS olive oil
  • 2 carrots, peeled and thinly sliced
  • 2 stalks celery, finely chopped
  • ½ med-large white or sweet onion, finely chopped
  • ½ tsp marjoram
  • 2 cans tomato soup
  • 1 can chicken stock
  • 3 15-ounce cans Bush’s Baked Beans-original recipe
  • 1/8 tsp cayenne pepper
  • ½ tsp garlic salt
  • ½ tsp A-1 Sauce
  • 1 tsp brown sugar
  1. In a skillet cook bacon until crisp; remove and side aside
  2. In same skillet add butter and olive oil, sautéing carrots, celery, and onion until cooked, about 6 minutes
  3. In a large soup pot combine bacon bits, sautéed vegetables, marjoram and next 7 ingredients; cook over low heat for 30-45 minutes

Serves 6