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<DIV>Bean Soup<!--EZCODE BOLD END--><!--EZCODE FONT END-->


<!--EZCODE FONT START-->
<SPAN style="FONT-SIZE: small; FONT-FAMILY: georgia">2 cups dry lima beans
2 slices OSCAR MAYER Lower Sodium Bacon
1 pkg. (10 oz.) frozen whole kernel corn
1/4 lb. (4 oz.) LOUIS RICH Turkey Smoked
Sausage, thinly sliced
1 onion, chopped
1-1/2 Tbsp. flour
pepper


PLACE beans in large heavy saucepan. Add enough water to cover. Bring to boil. Cook on medium-low heat 2-1/2 hours or until beans are tender.

COOK bacon in large skillet on medium heat just until crispy, turning frequently. Drain on paper towels, reserving drippings in skillet; crumble bacon.

ADD bacon, corn, sausage and onion to beans in saucepan. Reduce heat to low; simmer 1 hour.

STIR flour into reserved bacon drippings in skillet. Cook on medium-low heat until bubbly, stirring frequently. Gradually stir in 1-1/2 cups water until well blended. Cook on medium heat until mixture boils and thickens, stirring constantly. Add to soup; simmer 30 minutes. Season to taste with pepper.

(Kraft Recipe)</SPAN>
</DIV>
 

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This does sound good. I think I'd sustitute navy beans for the limas though. We are not big lima bean fans here.;)
 

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Oh, I LOVE Lima Beans! Do you think dh will recognize them?
 

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Sounds like another winner! Thanks Angie!
 
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