A delightful combination of soup and chili with prep work that can be done ahead and everything dumped into a slow cooker later.
Bean Soup
A delightful combination of soup and chili with prep work that can be done ahead and everything dumped into a slow cooker later.
Ingredients
Instructions
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Brown Bacon. Set aside to cool.
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In a skillet or frying pan, combine the hamburger, celery and onion and cook until the hamburger is browned and no longer contains any red. Drain any excess grease from the pan.
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While the meat is cooking, combine the ketchup, brown sugar, and dry mustard in a small bowl.
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Chop the bacon into small, bite-sized pieces. It will expand once it simmers in the soup all day.
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In a slow cooker, combine the meat mixture, bacon pieces, ketchup mixture, beans and V-8 juice and stir.
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Cook on low in the slow cooker for 8 to 10 hours.
Note
Recipe Tips
- Don't have time to prep this before work? You can make the meat mixture and cook the bacon ahead of time. Once cooked, combine the two into a freezer ziplock or another air tight container and place in the fridge. The meat mixture will freeze and could be used within a few weeks. If you put it in the fridge, simply pull it out the next morning and continue with step 3.
- If you can't find Butter Beans, you can substitute with Great Northern Beans.
- If you want to add a little spice, you can mix in a small can of spicy V-8 juice right before serving
- You don't have to use a slow cooker for this recipe. You can make it in a pot on the stove and just let it simmer for about 30 minutes.
