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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 12 |
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This soup started out as an end-of-the-month meal, a creative way to use up items that were on hand. We liked it so well that I now prepare it even when the pantry is full. My twin daughters an I all enjoy cooking...and my husband reaps the benefits!—Katherine VanDeraa, South Bend, Indiana Ingredients:
1 pound ground turkey or beef |
1 pound bulk pork sausage |
2 large onions, chopped |
1/2 cup packed brown sugar |
1 tablespoon ground cumin |
1/2 teaspoon garlic powder |
1 tablespoon prepared mustard |
1 cup ketchup |
1/2 cup water |
1/3 cup white vinegar |
4 cups dried pinto beans, cooked and drained |
2 cans (16 ounces each) chili beans, undrained |
2 cans (15-3/4 ounces each) pork and beans |
3 teaspoons salt |
1-1/2 teaspoons pepper |
Directions:
1. In a large Dutch oven or soup kettle, cook beef, pork sausage and onions over medium heat until the meat is no longer pink and the onions are tender; drain well. Add the next seven ingredients. Stir in the beans, salt and pepper.
2. Bring to a boil; reduce heat and simmer for about 2 hours. Yield: 12-16 servings (4 quarts).
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