How To make Marie's Baked Bean Soup
16 oz Cooked dry butter beans
- (lima) (1 can) 18 oz Baked beans (1 can)
16 oz Dark red kidney beans,
- drained (1 can) 16 oz Stewed, diced tomatoes
(1 can) 1 lb Bacon, cooked and chopped
- (ham may be substituted), - with drippings 1 lg Onion, chopped
2 tb Brown sugar
1 1/2 ts Salt
1 1/2 ts Schilling peppered seasonin
1 1/2 tb Red wine vinegar
- OR - 1 1/2 tb Apple cider vinegar
16 oz Chunk pineapple, drained
- (1 can) Liquid smoke to taste - (optional) In slow-cooker pot, combine butter beans, baked beans, kidney beans, tomatoes, bacon (with drippings), onion, brown sugar, salt, seasoning, vinegar, pineapple and liquid smoke; blend thoroughly. Cover and cook on low setting of slow cooker pot for 6 hours. Makes 6 to 8 servings. Serve with sourdough bread. Note: If thicker soup is desired, drain all beans, etc. Preparation time: 15 minutes Cooking time: 6 hours
How To make Marie's Baked Bean Soup's Videos
Minestrone Soup Recipe - Italian Vegetable and Pasta Soup
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Marie's Kitchen - Dakota Pea Soup
Bon appétit! James Acaster serves up pure genius! | The Great Stand Up To Cancer Bake Off
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Southern Style BBQ Baked Beans / Baked Beans / BBQ
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Southern Style BBQ Baked Beans / Baked Beans / BBQ
Credit: Tammy for this recipe
Ingredients:
28 ounces baked beans I used Bush's
kielbasa smoked sausage any preferred variety of sausage goes great
1/4 red bell pepper
1/4 green bell pepper
1 small yellow onion
1 cup bbq sauce preferred brand
1/4 cup ketchup
1 tbsp molasses
1 tbsp mustard yellow, spicy or dijon
1 tbsp soy sauce
1 tbsp Worcestershire sauce
2 tbsp brown sugar
1/2 tsp chili powder
1/2 tsp paprika smoke, sweet or regular
2 tbsp olive oil to coat pot or pan
butter to grease baking dish
Instructions:
Preheat oven to 350°F
1. Using a pot add olive oil, peppers, onions and sausages,
browning the meat.
2. Once the meat is brown, add baked beans, barbecue sauce,
ketchup, molasses, mustard,
soy sauce, worcestershire sauce, brown sugar, chili powder,
paprika and combine all of the ingredients.
3. Simmer for 5 minutes. Using butter grease
baking dish. Add the baked bean mixture, and cover with
aluminum foil and bake for about 45 minutes
4. After 45 minutes remove aluminum foil and bake uncovered for
15 to 20 minutes, before serving.
THIS RECIPE IS AMAZING.
(((NOTE))) I doubled the recipe in the video...and I used NO measurements.
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Barefoot Contessa's 5-Star Split Pea Soup | Barefoot Contessa | Food Network
Ina Garten's classic split pea soup is perfect for any winter night!
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Parker's Split Pea Soup
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 1 hr 40 min
Prep: 10 min
Cook: 1 hr 30 min
Yield: 5 to 6 servings
Ingredients
1 cup chopped yellow onions
2 cloves garlic, minced
1/8 cup good olive oil
1/2 teaspoon dried oregano
1-1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 cups medium-diced carrots (3 to 4 carrots)
1 cup medium-diced red boiling potatoes, unpeeled (3 small)
1 pound dried split green peas
8 cups chicken stock or water
Directions
In a 4-quart stockpot on medium heat, saute the onions and garlic with the olive oil, oregano, salt, and pepper until the onions are translucent, 10 to 15 minutes. Add the carrots, potatoes, 1/2 pound of split peas, and chicken stock. Bring to a boil, then simmer uncovered for 40 minutes. Skim off the foam while cooking. Add the remaining split peas and continue to simmer for another 40 minutes, or until all the peas are soft. Stir frequently to keep the solids from burning on the bottom. Taste for salt and pepper. Serve hot.
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Barefoot Contessa's 5-Star Split Pea Soup | Barefoot Contessa | Food Network
18th Century Pea Soup with Marie
Another good one. This was delish!