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.
A delightful combination of soup and chili with prep work that can be done ahead and everything dumped into a slow cooker later.
- 8-10 slices Thick-cut Bacon
- 1 lb Lean Ground Beef
- 1/2 cup Celery, Chopped
- 1/2 cup Onion, Chopped
- 23 oz V-8 Juice
- 1 can Pork and Beans, including juices (15 oz can)
- 1 can Red Kidney Beans, drained (15 oz can)
- 1 can Butter Beans, drained (15 oz can)
- 1 can Ranch Style Beans, including juices (15 oz can)
- 1/2 cup Ketchup
- 1/2 cup Packed Brown Sugar
- 1/2 tsp Mustard Powder
- 1
Brown Bacon. Set aside to cool.
- 2
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.
- 3
While the meat is cooking, combine the ketchup, brown sugar, and dry mustard in a small bowl.
- 4
Chop the bacon into small, bite-sized pieces. It will expand once it simmers in the soup all day.
- 5
In a slow cooker, combine the meat mixture, bacon pieces, ketchup mixture, beans and V-8 juice and stir.
- 6
Cook on low in the slow cooker for 8 to 10 hours.
NoteRecipe 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.
bacon, beans, hamburger, healthy, Protein, slow cooker - 2