Kitwahdo Bean Soup
From donitakate 15 years ago
- 180 minutes to make
- Serves 1525
This dish slow cooks in a crock pot filling the house with a delicious smell that will be satisfied once you taste the soup!
Ingredients
- 1-53oz. can (Van Camp’s) pork and beans shopping list
- 1-12oz. bag Pictsweet brand frozen seasoning blend (onions, celery, green & red peppers, parsley flakes) shopping list
- 1-12oz. bag frozen chopped onion shopping list
- 1-14oz. can finely diced tomatoes (You can use tomatoes with spices added according to your taste (Mexican, rotel, Italian, etc.) shopping list
- 1 package dry Lipton Onion Soup Mix shopping list
- 1-16oz. package cocktail sausages cut in thirds shopping list
- 2/3 Cup ketchup shopping list
- 1/3 Cup honey mustard shopping list
- On the canned bean aisle of the grocery store, pick out six or seven 15-16 oz. cans of beans. Choose by color: white, dark red kidney beans, black beans, etc. Avoid mushy, dull beans such as lentils. Drain and rinse the contents of each can. shopping list
How to make it
- Combine in a large crock pot: Pork and Beans, Pictsweet frozen seasoning blend, frozen chopped onion, diced tomatoes, Lipton onion soup mix, cocktail sausages, ketchup and honey mustard.
- After the base has simmered for several hours and no more than a half hour before you are going to serve, add the beans which add color to your soup. Be sure not to add them too soon, as the beans are prettiest when still retaining their original color.
- Serve and enjoy!
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