Confederate Bean Soup Food

CONFEDERATE BEAN SOUP

Confederate Bean Soup image

This recipe is attributed to Paula Deen, but I got it from another internet source. This soup has a bit of a sweet taste, so don't be surprised, but is a great, quick soup to make and delicious with some hot, crusty French bread.

Provided by LorenLou

Categories Pork

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 slices bacon, sliced 1/2-inch, pieces (I used venison bacon)
2 tablespoons margarine
1 garlic clove, minced
1 small onion, chopped fine
1 green pepper, chopped
2 (16 ounce) cans baked beans (I prefer Bush's or Allen's)
1/2 lb smoked sausage, cut into 1/4-inch, pieces, then cut in halves
1 cup half & half light cream

Steps:

Melt the margarine in a large saucepan, then fry the bacon pieces in it until just beginning to crisp.
Add the garlic, onion and green pepper. Cook until the veggies are wilted.
Gently stir in the beans and sausage, and simmer uncovered for about 15 minutes.
Stir in the half and half, and simmer about 10 more minutes.

CONFEDERATE BEAN SOUP

Confederate Bean Soup image

Categories Bread Bean Simmer

Yield serves 3 or 4

Number Of Ingredients 8

Ingredients

1/2 pound Hillshire Farms smoked sausage, sliced in rounds 1/4 inch thick
2 slices bacon, diced
1 clove garlic, minced
1 medium onion, diced
1/2 green bell pepper, diced (optional)
2 tablespoons butter
2 cups leftover baked beans, or one 16-ounce can Bush's Baked Beans
1 1/2 cups half-and-half

Steps:

Sauté sausage, bacon, garlic, onion, and pepper (if desired) in butter until bacon is cooked. Add beans and simmer for a few minutes over medium to low heat. Add half-and-half. Increase or decrease half-and-half for preferred thickness. Serve with piping-hot corn bread.

BARBECUE BEAN SOUP

Barbecue Bean Soup image

Categories Soup/Stew Bean Garlic Onion Tomato Spice Bell Pepper Winter Molasses Gourmet

Yield Makes about 13 cups, serving 8

Number Of Ingredients 14

Ingredients

3 cups chopped onion
3 garlic cloves, minced
1/4 cup vegetable oil
2 tablespoons chili powder
2 tablespoons ground cumin
1 teaspoon ground allspice
1/4 teaspoon ground cloves
two 32-ounce cans tomatoes including the juice, chopped
three 16-ounce cans pink beans or pinto beans, drained and rinsed
two 7-ounce bottles roasted red peppers, rinsed, drained, and chopped
3 1/2 cups beef broth
1/4 cup molasses
1 tablespoon Tabasco
2 teaspoons cider vinegar, or to taste

Steps:

In a kettle cook the onion and the garlic in the oil over moderate heat, stirring, until the onion is softened, stir in the chili powder, the cumin, the allspice, and the cloves, and simmer the mixture for 1 minute. Add the tomatoes with the juice, the beans, the roasted peppers, the broth, the molasses, the Tabasco, and salt and pepper to taste and simmer the soup, covered partially and stirring occasionally, for 1 1/2 hours. Stir the vinegar into the soup and simmer the soup until it is heated through. The soup may be made 2 days in advance, cooled completely, uncovered, and kept covered and chilled. Reheat the soup and ladle it into thermoses.

POOR MAN'S PASTA FAGIOLI

Poor Man's Pasta Fagioli image

Awesome poor man's soup!

Provided by Joy Seymour

Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes

Time 1h

Yield 8

Number Of Ingredients 17

Ingredients

5 ½ cups water
1 pound ditalini pasta
4 (4 ounce) cans tomato sauce (such as Hunt's®)
1 (15 ounce) can cannellini beans
1 (15 ounce) can kidney beans
1 (15 ounce) can black-eyed peas
1 ½ cups frozen green peas
1 (15.25 ounce) can whole kernel corn
1 large potato, diced
2 carrots, diced
1 onion, diced
1 small head of garlic, peeled and minced
1 teaspoon chopped fresh parsley, or to taste
1 pinch Italian seasoning
1 pinch salt and ground black pepper
1 teaspoon extra-virgin olive oil
1 teaspoon grated Parmesan cheese, or to taste

Steps:

Bring water to a boil in a large soup pot and stir ditalini pasta into the boiling water. Cook, stirring occasionally, for 12 minutes.
Stir tomato sauce, cannellini beans, kidney beans, black-eyed peas, frozen green peas, corn, potato, carrots, onion, garlic, parsley, Italian seasoning, salt, and black pepper into pasta. Bring soup to a boil, reduce heat to low, and simmer to blend flavors, 30 to 45 minutes.
Serve topped with olive oil and Parmesan cheese.

Nutrition Facts : Calories 474.8 calories, Carbohydrate 94.2 g, Cholesterol 0.2 mg, Fat 3 g, Fiber 13.8 g, Protein 19.9 g, SaturatedFat 0.5 g, Sodium 890.2 mg, Sugar 9.2 g

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