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Marie’s Baked Bean Soup

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CATEGORY CUISINE TAG YIELD
Vegetables, Grains Soups, Vegetables, Main dish 6 Servings

INGREDIENTS

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)

INSTRUCTIONS

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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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