There is one thing that I love, and that is comfort food on a cold rainy or snowy night! And here it is! I have tried many a bean soup and this is my very own recipe and it is worth your time and effort. Easy and smells up the house wonderful as it cooks.
Ingredients: Cooks in a 6 Quart Crock Pot!
1 lg. can (40.5 oz.) Great Northern (Hanover - if you can find it) Beans.
1 14-1/2 oz. can of College Inn - Garden Vegetable Broth (make sure you get the Garden Vegetable).
1 Sweet Onion, chopped.
2 Stalks of Celery, chopped.
2 lg. Potatoes w/skins, cut up.
1 can Campbell's Cream of Broccoli Soup and 1/2 can of Skim Milk stirred up in another container.
Hand full of baby sweet carrots - cut in half
1 T. Extra Virgin Olive Oil
1 Round slice of Bob Evans- pre-cooked ham slices cut how you like (they usually come two, to a pack) - add more if you like.
Add: Generous amount of Basil, 1T - & black pepper, Granulated Garlic powder, & Parsley Flakes, or to your taste.... This is enough for two for a few days! Enjoy!
Cook 5 hours in Crock pot, on High ~
I always make one small box of Corn Bread mix and add a T. of sugar if you like! Cook in cupcake forms of paper & aluminum on pastry paper, follow box directions - makes 8! Delicious! ©
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