Marie's Baked Bean Soup

Recipe Ingredients

16 oz	454g	Cooked dry butter beans - (lima) (1 can)
18 oz	511g	Baked beans - (1 can)
16 oz	454g	Dark red kidney beans - drained (1 can)
16 oz	454g	Stewed - diced tomatoes
		(1 can)
1 lb	454g / 16oz	Bacon - cooked and chopped
		(ham may be substituted) - with drippings
1		Onion - chopped (large)
2 tablespoons	30ml	Brown sugar
1 1/2 teaspoons	7.5ml	Salt
1 1/2 teaspoons	7.5ml	Schileng peppered seasonin
1 1/2 tablespoons	22ml	Red wine vinegar - or -
1 1/2 tablespoons	22ml	Apple cider vinegar
1		Pineapple - drained
		(1 can)
		Liquid smoke to taste - (optional)

Recipe 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.

Serve with sourdough bread. Note: If thicker soup is desired, drain all beans, etc.

Source:
Cooking Light, Nov/Dec 1994, page 194

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