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Prep Time: 5 Minutes Cook Time: 40 Minutes |
Ready In: 45 Minutes Servings: 4 |
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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. Ingredients:
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 |
Directions:
1. Melt the margarine in a large saucepan, then fry the bacon pieces in it until just beginning to crisp.
2. Add the garlic, onion and green pepper. Cook until the veggies are wilted.
3. Gently stir in the beans and sausage, and simmer uncovered for about 15 minutes.
4. Stir in the half and half, and simmer about 10 more minutes.
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