Confederate Bean Soup Recipes

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CONFEDERATE BEAN SOUP

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



Confederate Bean Soup image

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.

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

CONFEDERATE BEAN SOUP

Categories     Bread     Bean     Simmer

Yield serves 3 or 4

Number Of Ingredients 8



Confederate Bean Soup image

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.

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

BARBECUE BEAN SOUP

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

Yield Makes about 13 cups, serving 8

Number Of Ingredients 14



Barbecue Bean Soup image

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.

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

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