I thought that going into the weekend you might want a recipe for a soup that is easy, hearty and most of all yummy. And there’s a good chance that you already have most, if not all, of the ingredients on hand. What I love about this bean soup is that it calls for vinegar which gives it an unexpected zing.
Aside: This recipe comes from my “big tattered envelope file” — only the best of the best, tried-and-true recipes go there. Some are scrawled on scraps of paper, others clipped out of magazines or newspapers and just now it occurs to me that some of these recipes are about 20 years old. I know the crab cakes recipe is on a blue post it note and the bean soup is on yellow paper folded in half. They are curled, frayed, have food on them and are a disorderly mess, but it works for me. How do y’all keep your “go to” recipes?
The recipe suggests that you make this soup in a crock pot, but on many occasions I have forgotten to get it started early on, so I just make it atop the stove, get it good and hot and it’s still yummy.
Ridiculously Easy Three Bean Soup
1 pound of ground beef, browned with one small diced onion
½ lb of bacon, fried and crumbled
1 big can of baked beans (I like Bush’s Maple best for this recipe).
2 cans of white beans
½ cup of brown sugar
½ cup of vinegar
1 Tablespoon of molasses
Do not drain the beans. Put all in a crock pot and slow cook for several hours.
The combination of the brown sugar and vinegar gives this soup a wonderful twist that makes it different from your standard bean soup.
Now here are some variations that I make. Instead of frying up 1/2 a pound of bacon, I use a teaspoon or so of liquid smoke which you can find in the grocery store near the barbeque sauces and other condiments. I want the smoky bacon flavor, but my cholesterol is off the charts so I try to limit bacon and I have found that I don’t really miss it that much in this recipe.
If I don’t have molasses on hand, I’ll use a little maple syrup instead, but I think the molasses are better. Plus molasses, particularly blackstrap molasses, are a good source of iron which is often deficient in the diets of most women.
I have on occasion forgotten the onion and didn’t miss it.
Cooking is one part art and one part improv.
Have a great weekend!