Bean with Bacon Soup ?

jmcquown said:

A comfort meal last night, it was canned Campbell's.

<snip>

Looks yummy! This is the one Damsel posted in September - it is
mahvelous! I didn't do the liquid smoke thing because I think it's
nasty. But the soup was tremendous.

* Exported from MasterCook *

Damsel's Bean with Bacon Soup

Recipe By 😄amsel in dis Dress
Serving Size : 0 Preparation Time :0:00
Categories : beans/legumes soups/chowders

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound dried navy beans -- (2 cups)
1/4 pound bacon slices
1 medium onion -- finely diced
2 medium carrots -- finely diced
1/2 teaspoon dried thyme
2 medium bay leaves
1/2 teaspoon salt
1/4 teaspoon pepper
8 cups water
few drops liquid smoke flavoring

Sort and wash beans, and soak overnight in 6 cups lukewarm water.
Drain
thoroughly.

Cut bacon slices at 1/2-inch intervals. Fry bacon pieces until crisp.
Remove from pan and set aside. Saute onion in bacon grease until
translucent.

In a large saucepan or dutch oven, combine all ingredients except
liquid
smoke. Heat to boiling, then lower heat and simmer for 1 1/2 to 2
hours,
or until beans are tender. Add liquid smoke to taste.

- - - - - - - - - - - - - - - - - -
-

-L.

-L. said:

jmcquown said:

A comfort meal last night, it was canned Campbell's.

<snip>

Looks yummy!

I neglected to mention, after soaking the beans and draining, you want about
3 quarts water or "ham stock" in the pot when making the soup. I'm going to
make a pot of this next week.

🙂

This is the one Damsel posted in September - it is

Quoted message said:

mahvelous! I didn't do the liquid smoke thing because I think it's
nasty. But the soup was tremendous.

* Exported from MasterCook *

Damsel's Bean with Bacon Soup

Recipe By 😄amsel in dis Dress
Serving Size : 0 Preparation Time :0:00
Categories : beans/legumes soups/chowders

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound dried navy beans -- (2 cups)
1/4 pound bacon slices
1 medium onion -- finely diced
2 medium carrots -- finely diced
1/2 teaspoon dried thyme
2 medium bay leaves
1/2 teaspoon salt
1/4 teaspoon pepper
8 cups water
few drops liquid smoke flavoring

Sort and wash beans, and soak overnight in 6 cups lukewarm water.
Drain
thoroughly.

Cut bacon slices at 1/2-inch intervals. Fry bacon pieces until crisp.
Remove from pan and set aside. Saute onion in bacon grease until
translucent.

In a large saucepan or dutch oven, combine all ingredients except
liquid
smoke. Heat to boiling, then lower heat and simmer for 1 1/2 to 2
hours,
or until beans are tender. Add liquid smoke to taste.

- - - - - - - - - - - - - - - - -
- -

-L.

"jmcquown" <[email hidden]> looking for trouble wrote in
news:[email hidden]:

Quoted message said:

A comfort meal last night, it was canned Campbell's. I've never tried
to make it from scratch, but I'd like to and here are my thoughts:

6-8 strips bacon, cooked, drained and crumbled (set aside)
1 lb. navy beans, soaked and cooked in water or in water with 'ham
stock paste', about 3 hours
1 small can of tomato paste
2 peeled carrots, shredded
1 onion, minced
1 clove garlic
1 bay leaf
salt & pepper to taste
some dried thyme?
dash cayenne pepper or red pepper flakes
wine vinegar (at the end)

Soak the beans overnight or use the quick soak method. Drain and then
add back to the pot.

6-8 strips bacon, cooked, drained and crumbled (set aside)
Simmer the beans with a bay leaf and salt & pepper until tender; drain
and rinse and remove the bay leaf. Meanwhile, saute onion, garlic,
shredded carrot in a little oil or butter or a mixture of the two.
Add water and ham stock base to the pot along with and bring to a low
simmer. Then add the remaining
ingredients including crumbed bacon. Simmer about 3 hours. Taste and
adjust seasonings.

Jill

I love Senate Bean soup. It's the next best thing to hocks and beans IMO. I
do like the Campbells canned bean and bacon also. Steven does not like bean
soup so I don't make it either. I don't see why your ideas wouldn't be
delicious. Would you not add something else besides the ingredients you
listed. I don't know why but a smidge of tomato paste comes to mind but I
know that's not right.

Michael

--
....Bacteria: The rear entrance to a cafeteria.

All gramatical errors and misspellings due to Ramsey the cyber kitten. He
now owns all keyboards and computing devices in the household and has the
final say on what is, or is not, posted.
Send email to dog30 at charter dot net

"Michael "Dog3" Lonergan" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"jmcquown" <[email hidden]> looking for trouble wrote in
news:[email hidden]:

Quoted message said:

A comfort meal last night, it was canned Campbell's. I've never tried
to make it from scratch, but I'd like to and here are my thoughts:

6-8 strips bacon, cooked, drained and crumbled (set aside)
1 lb. navy beans, soaked and cooked in water or in water with 'ham
stock paste', about 3 hours
1 small can of tomato paste
2 peeled carrots, shredded
1 onion, minced
1 clove garlic
1 bay leaf
salt & pepper to taste
some dried thyme?
dash cayenne pepper or red pepper flakes
wine vinegar (at the end)

Soak the beans overnight or use the quick soak method. Drain and then
add back to the pot.

6-8 strips bacon, cooked, drained and crumbled (set aside)
Simmer the beans with a bay leaf and salt & pepper until tender; drain
and rinse and remove the bay leaf. Meanwhile, saute onion, garlic,
shredded carrot in a little oil or butter or a mixture of the two.
Add water and ham stock base to the pot along with and bring to a low
simmer. Then add the remaining
ingredients including crumbed bacon. Simmer about 3 hours. Taste and
adjust seasonings.

Jill

I love Senate Bean soup. It's the next best thing to hocks and beans IMO.

I

Quoted message said:

do like the Campbells canned bean and bacon also. Steven does not like

bean

Quoted message said:

soup so I don't make it either. I don't see why your ideas wouldn't be
delicious. Would you not add something else besides the ingredients you
listed. I don't know why but a smidge of tomato paste comes to mind but I
know that's not right.

Michael

Allan wants a ham for Christmas so I guess I'll do some stock with it. Bean
soup sounds wonderful!

kili

Michael 'Dog3' Lonergan said:

I love Senate Bean soup. It's the next best thing to hocks and beans IMO. I
do like the Campbells canned bean and bacon also. Steven does not like bean
soup so I don't make it either. I don't see why your ideas wouldn't be
delicious. Would you not add something else besides the ingredients you
listed. I don't know why but a smidge of tomato paste comes to mind but I
know that's not right.

Isn't the "secret ingredient" of U. S. Senate bean soup something like
potatoes?

"Melinda Meahan - take out TRASH to send" <[email hidden]> wrote

Quoted message said:

Isn't the "secret ingredient" of U. S. Senate bean soup something like
potatoes?

This was interesting:

http://www.senate.gov/reference/reference_item/bean_soup.htm

nancy

"Nancy Young" <[email hidden]> looking for trouble wrote in
news:[email hidden]:

Quoted message said:

"Melinda Meahan - take out TRASH to send" <[email hidden]> wrote

Quoted message said:

Isn't the "secret ingredient" of U. S. Senate bean soup something like
potatoes?

This was interesting:

http://www.senate.gov/reference/reference_item/bean_soup.htm

nancy

It was interesting. Especially the 5 gallon recipe. Apparently mashed
potato is the sekrit ingredient 😉 When I was talking about a smidge of
tomato paste, I was referring to the bean with bacon soup. Here is a recipe
I found on allrecipes.com. It has tomatoes in it.

http://soup.allrecipes.com/az/BeanwithBacon.asp

Michael

--
....Bacteria: The rear entrance to a cafeteria.

All gramatical errors and misspellings due to Ramsey the cyber kitten. He
now owns all keyboards and computing devices in the household and has the
final say on what is, or is not, posted.
Send email to dog30 at charter dot net

jmcquown said:

A comfort meal last night, it was canned Campbell's. I've never tried to
make it from scratch, but I'd like to and here are my thoughts:

6-8 strips bacon, cooked, drained and crumbled (set aside)
1 lb. navy beans, soaked and cooked in water or in water with 'ham stock
paste', about 3 hours
1 small can of tomato paste
2 peeled carrots, shredded
1 onion, minced
1 clove garlic
1 bay leaf
salt & pepper to taste
some dried thyme?
dash cayenne pepper or red pepper flakes
wine vinegar (at the end)

Soak the beans overnight or use the quick soak method. Drain and then add
back to the pot.

6-8 strips bacon, cooked, drained and crumbled (set aside)
Simmer the beans with a bay leaf and salt & pepper until tender; drain and
rinse and remove the bay leaf. Meanwhile, saute onion, garlic, shredded
carrot in a little oil or butter or a mixture of the two. Add water and ham
stock base to the pot along with and bring to a low simmer. Then add the
remaining
ingredients including crumbed bacon. Simmer about 3 hours. Taste and
adjust seasonings.

Jill

It looks like too much tomato paste to me.

I made a big pot of bean soup last weekend. It was very much like
yours, except I used a big hunk of leftover roast ham from the freezer
instead of bacon, and I left the carrots in big chunks, and I added some
celery. I seasoned with paprika, dried parsley, black pepper, and
marjoram. Added just a little vinegary hot pepper sauce (Trappey's) at
the end instead of adding pepper flakes and vinegar. The ham wasn't
smoky enough, so I also added a few drops of liquid smoke.

(that sounds like a lot of differences, but it's really not) <lol>

Best regards,
Bob

zxcvbob <[email hidden]> looking for trouble wrote in
news:[email hidden]:

Quoted message said:

jmcquown said:

A comfort meal last night, it was canned Campbell's. I've never
tried to make it from scratch, but I'd like to and here are my
thoughts:

6-8 strips bacon, cooked, drained and crumbled (set aside)
1 lb. navy beans, soaked and cooked in water or in water with 'ham
stock paste', about 3 hours
1 small can of tomato paste
2 peeled carrots, shredded
1 onion, minced
1 clove garlic
1 bay leaf
salt & pepper to taste
some dried thyme?
dash cayenne pepper or red pepper flakes
wine vinegar (at the end)

Soak the beans overnight or use the quick soak method. Drain and
then add back to the pot.

6-8 strips bacon, cooked, drained and crumbled (set aside)
Simmer the beans with a bay leaf and salt & pepper until tender;
drain and rinse and remove the bay leaf. Meanwhile, saute onion,
garlic, shredded carrot in a little oil or butter or a mixture of the
two. Add water and ham stock base to the pot along with and bring to
a low simmer. Then add the remaining
ingredients including crumbed bacon. Simmer about 3 hours. Taste
and adjust seasonings.

Jill

It looks like too much tomato paste to me.

I made a big pot of bean soup last weekend. It was very much like
yours, except I used a big hunk of leftover roast ham from the freezer
instead of bacon, and I left the carrots in big chunks, and I added
some celery. I seasoned with paprika, dried parsley, black pepper,
and marjoram. Added just a little vinegary hot pepper sauce
(Trappey's) at the end instead of adding pepper flakes and vinegar.
The ham wasn't smoky enough, so I also added a few drops of liquid
smoke.

(that sounds like a lot of differences, but it's really not) <lol>

Best regards,
Bob

Well hell, I missed the tomato paste and thought it was missing. Sorry
Jill. The mind is the first to go.

Michael

--
....Bacteria: The rear entrance to a cafeteria.

All gramatical errors and misspellings due to Ramsey the cyber kitten. He
now owns all keyboards and computing devices in the household and has the
final say on what is, or is not, posted.
Send email to dog30 at charter dot net

Michael 'Dog3' Lonergan said:

"jmcquown" <[email hidden]> looking for trouble wrote in
news:[email hidden]:

Quoted message said:

A comfort meal last night, it was canned Campbell's. I've never
tried to make it from scratch, but I'd like to and here are my
thoughts:

6-8 strips bacon, cooked, drained and crumbled (set aside)
1 lb. navy beans, soaked and cooked in water or in water with 'ham
stock paste', about 3 hours
1 small can of tomato paste
2 peeled carrots, shredded
1 onion, minced
1 clove garlic
1 bay leaf
salt & pepper to taste
some dried thyme?
dash cayenne pepper or red pepper flakes
wine vinegar (at the end)

Soak the beans overnight or use the quick soak method. Drain and
then add back to the pot.

6-8 strips bacon, cooked, drained and crumbled (set aside)
Simmer the beans with a bay leaf and salt & pepper until tender;
drain and rinse and remove the bay leaf. Meanwhile, saute onion,
garlic, shredded carrot in a little oil or butter or a mixture of
the two.
Add water and ham stock base to the pot along with and bring to a low
simmer. Then add the remaining
ingredients including crumbed bacon. Simmer about 3 hours. Taste
and adjust seasonings.

Jill

I love Senate Bean soup. It's the next best thing to hocks and beans
IMO. I do like the Campbells canned bean and bacon also. Steven does
not like bean soup so I don't make it either. I don't see why your
ideas wouldn't be delicious. Would you not add something else besides
the ingredients you listed. I don't know why but a smidge of tomato
paste comes to mind but I know that's not right.

Michael

Read it again, dear... "1 small can of tomato paste"

Jill

zxcvbob said:

jmcquown said:

A comfort meal last night, it was canned Campbell's. I've never
tried to make it from scratch, but I'd like to and here are my
thoughts:

6-8 strips bacon, cooked, drained and crumbled (set aside)
1 lb. navy beans, soaked and cooked in water or in water with 'ham
stock paste', about 3 hours
1 small can of tomato paste
2 peeled carrots, shredded
1 onion, minced
1 clove garlic
1 bay leaf
salt & pepper to taste
some dried thyme?
dash cayenne pepper or red pepper flakes
wine vinegar (at the end)

Soak the beans overnight or use the quick soak method. Drain and
then add back to the pot.

6-8 strips bacon, cooked, drained and crumbled (set aside)
Simmer the beans with a bay leaf and salt & pepper until tender;
drain and rinse and remove the bay leaf. Meanwhile, saute onion,
garlic, shredded carrot in a little oil or butter or a mixture of
the two. Add water and ham stock base to the pot along with and
bring to a low simmer. Then add the remaining
ingredients including crumbed bacon. Simmer about 3 hours. Taste
and adjust seasonings.

Jill

It looks like too much tomato paste to me.

Why? Tomato paste doesn't impart much in the way of taste, just colour.

Quoted message said:

I made a big pot of bean soup last weekend. It was very much like
yours, except I used a big hunk of leftover roast ham from the freezer
instead of bacon,

Good for you 🙂

and I left the carrots in big chunks

I hate big chunks of carrots 🙂
, and I added

Quoted message said:

some celery.

There's a thought!

I seasoned with paprika, dried parsley, black pepper,

Quoted message said:

and
marjoram. Added just a little vinegary hot pepper sauce (Trappey's)
at
the end instead of adding pepper flakes and vinegar. The ham wasn't
smoky enough, so I also added a few drops of liquid smoke.

Huh, thought I mentioned a dash of liquid smoke but I guess I didn't 🙂
Better make sure I have some in the cabinet or at least add it to my list
when I get the ingredients!

Jill

Quoted message said:

(that sounds like a lot of differences, but it's really not) <lol>

Best regards,
Bob

Michael \'Dog3\' Lonergan said:

I love Senate Bean soup. It's the next best thing to hocks
and beans IMO. I do like the Campbells canned bean and bacon
also. Steven does not like bean soup so I don't make it either.
I don't see why your ideas wouldn't be delicious. Would you
not add something else besides the ingredients you listed.
I don't know why but a smidge of tomato paste comes to mind
but I know that's not right.

The acid in the tomato paste arrests the cooking of the beans.
I like Jill's recipe -- cook beans till tender, then add
tomato paste. Otherwise it may turn to mush.

Steve

jmcquown said:

A comfort meal last night, it was canned Campbell's. I've never tried
to
make it from scratch, but I'd like to and here are my thoughts:

6-8 strips bacon, cooked, drained and crumbled (set aside)
1 lb. navy beans, soaked and cooked in water or in water with 'ham
stock
paste', about 3 hours
1 small can of tomato paste
2 peeled carrots, shredded
1 onion, minced
1 clove garlic
1 bay leaf
salt & pepper to taste
some dried thyme?
dash cayenne pepper or red pepper flakes
wine vinegar (at the end)

In addition you might consider starting with a chicken stock, cook the
beans about 2 hours in the stock (or cook till almost done in water and
then refresh with stock) or until almost done then sauté (even
caramelize) in butter onions & carrots, add to the beans & stock with
some chopped celery. Rather than adding cream to the soup at the end,
puree a portion of the beans and add back into the soup. And lemon
juice rather than vinegar. A lot of times some sherry wine is added but
i don't bother much putting wine in any bean soup.

I usually have a bowl of beans just done from the pot before anything
else is added, they have such a nice flavour of their own, but when i go
to the trouble to make a pot of soup i make a big amount of it to freeze
for future use. So tend to make it complex and 'hearty' lots of meats
and veggies for flavour, then when i warm it for to eat i put in freshly
chopped veggies and just blanch them in the soup.---
JL

Quoted message said:

Soak the beans overnight or use the quick soak method. Drain and then
add
back to the pot.

6-8 strips bacon, cooked, drained and crumbled (set aside)
Simmer the beans with a bay leaf and salt & pepper until tender; drain
and
rinse and remove the bay leaf. Meanwhile, saute onion, garlic,
shredded
carrot in a little oil or butter or a mixture of the two. Add water
and ham
stock base to the pot along with and bring to a low simmer. Then add
the
remaining
ingredients including crumbed bacon. Simmer about 3 hours. Taste and

adjust seasonings.

Jill

Joseph Littleshoes said:

jmcquown said:

A comfort meal last night, it was canned Campbell's. I've never
tried to
make it from scratch, but I'd like to and here are my thoughts:

6-8 strips bacon, cooked, drained and crumbled (set aside)
1 lb. navy beans, soaked and cooked in water or in water with 'ham
stock
paste', about 3 hours
1 small can of tomato paste
2 peeled carrots, shredded
1 onion, minced
1 clove garlic
1 bay leaf
salt & pepper to taste
some dried thyme?
dash cayenne pepper or red pepper flakes
wine vinegar (at the end)

In addition you might consider starting with a chicken stock, cook the
beans about 2 hours in the stock (or cook till almost done in water
and then refresh with stock) or until almost done then sauté (even
caramelize) in butter onions & carrots, add to the beans & stock with
some chopped celery. Rather than adding cream to the soup at the end

(snip)
Where on earth did I mention cream?

Jill

On Sun, 4 Dec 2005 06:03:38 -0600, "jmcquown" <[email hidden]>

Quoted message said:

A comfort meal last night, it was canned Campbell's. I've never tried to
make it from scratch, but I'd like to and here are my thoughts:

Here's the clone that I developed. People p'shaw the liquid smoke,
but if you want it to taste like Campbell's, it's essential.

* Exported from MasterCook *

Bean with Bacon Soup

Recipe By 😄amsel
Serving Size : 0 Preparation Time :0:00
Categories : beans-legumes soups-chowders

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound dried navy beans -- (2 cups)
1/4 pound bacon slices
1 medium onion -- finely diced
2 medium carrots -- finely diced
1/2 teaspoon dried thyme
2 medium bay leaves
1/2 teaspoon salt
1/4 teaspoon pepper
8 cups water
1/4 teaspoon liquid smoke flavoring -- optional

Sort and wash beans, and soak overnight in a large soup pot in 6 cups
lukewarm water. Remove to a colander, drain thoroughly and rinse.

Cut bacon slices at 1/2-inch intervals. Fry bacon pieces in the soup
pot until crisp. Remove from pan and set aside. Saute onion in bacon
drippings until translucent.

In the soup pot, combine all ingredients except liquid smoke. Heat to
boiling, then lower heat and simmer for 1 1/2 to 2 hours, or until
beans are tender. Add liquid smoke to taste.

- - - - - - - - - - - - - - - - - - -
--

http://pg.photos.yahoo.com/ph/head_trollop/my_photos

On Sun, 4 Dec 2005 06:03:38 -0600, "jmcquown" <[email hidden]>

Quoted message said:

A comfort meal last night, it was canned Campbell's. I've never tried to
make it from scratch, but I'd like to and here are my thoughts:

Here's the clone that I developed. People p'shaw the liquid smoke,
but if you want it to taste like Campbell's, it's essential.

* Exported from MasterCook *

Bean with Bacon Soup

Recipe By 😄amsel
Serving Size : 0 Preparation Time :0:00
Categories : beans-legumes soups-chowders

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound dried navy beans -- (2 cups)
1/4 pound bacon slices
1 medium onion -- finely diced
2 medium carrots -- finely diced
1/2 teaspoon dried thyme
2 medium bay leaves
1/2 teaspoon salt
1/4 teaspoon pepper
8 cups water
1/4 teaspoon liquid smoke flavoring -- optional

Sort and wash beans, and soak overnight in a large soup pot in 6 cups
lukewarm water. Remove to a colander, drain thoroughly and rinse.

Cut bacon slices at 1/2-inch intervals. Fry bacon pieces in the soup
pot until crisp. Remove from pan and set aside. Saute onion in bacon
drippings until translucent.

In the soup pot, combine all ingredients except liquid smoke. Heat to
boiling, then lower heat and simmer for 1 1/2 to 2 hours, or until
beans are tender. Add liquid smoke to taste.

- - - - - - - - - - - - - - - - - - -
--

http://pg.photos.yahoo.com/ph/head_trollop/my_photos

On Sun, 4 Dec 2005 06:03:38 -0600, "jmcquown" <[email hidden]>

Quoted message said:

A comfort meal last night, it was canned Campbell's. I've never tried to
make it from scratch, but I'd like to and here are my thoughts:

Here's the clone that I developed. People p'shaw the liquid smoke,
but if you want it to taste like Campbell's, it's essential.

* Exported from MasterCook *

Bean with Bacon Soup

Recipe By 😄amsel
Serving Size : 0 Preparation Time :0:00
Categories : beans-legumes soups-chowders

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound dried navy beans -- (2 cups)
1/4 pound bacon slices
1 medium onion -- finely diced
2 medium carrots -- finely diced
1/2 teaspoon dried thyme
2 medium bay leaves
1/2 teaspoon salt
1/4 teaspoon pepper
8 cups water
1/4 teaspoon liquid smoke flavoring -- optional

Sort and wash beans, and soak overnight in a large soup pot in 6 cups
lukewarm water. Remove to a colander, drain thoroughly and rinse.

Cut bacon slices at 1/2-inch intervals. Fry bacon pieces in the soup
pot until crisp. Remove from pan and set aside. Saute onion in bacon
drippings until translucent.

In the soup pot, combine all ingredients except liquid smoke. Heat to
boiling, then lower heat and simmer for 1 1/2 to 2 hours, or until
beans are tender. Add liquid smoke to taste.

- - - - - - - - - - - - - - - - - - -
--

http://pg.photos.yahoo.com/ph/head_trollop/my_photos

On Sun, 4 Dec 2005 06:03:38 -0600, "jmcquown" <[email hidden]>

Quoted message said:

A comfort meal last night, it was canned Campbell's. I've never tried to
make it from scratch, but I'd like to and here are my thoughts:

Here's the clone that I developed. People p'shaw the liquid smoke,
but if you want it to taste like Campbell's, it's essential.

* Exported from MasterCook *

Bean with Bacon Soup

Recipe By 😄amsel
Serving Size : 0 Preparation Time :0:00
Categories : beans-legumes soups-chowders

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound dried navy beans -- (2 cups)
1/4 pound bacon slices
1 medium onion -- finely diced
2 medium carrots -- finely diced
1/2 teaspoon dried thyme
2 medium bay leaves
1/2 teaspoon salt
1/4 teaspoon pepper
8 cups water
1/4 teaspoon liquid smoke flavoring -- optional

Sort and wash beans, and soak overnight in a large soup pot in 6 cups
lukewarm water. Remove to a colander, drain thoroughly and rinse.

Cut bacon slices at 1/2-inch intervals. Fry bacon pieces in the soup
pot until crisp. Remove from pan and set aside. Saute onion in bacon
drippings until translucent.

In the soup pot, combine all ingredients except liquid smoke. Heat to
boiling, then lower heat and simmer for 1 1/2 to 2 hours, or until
beans are tender. Add liquid smoke to taste.

- - - - - - - - - - - - - - - - - - -
--

http://pg.photos.yahoo.com/ph/head_trollop/my_photos

-L. said:

Looks yummy! This is the one Damsel posted in September - it is
mahvelous! I didn't do the liquid smoke thing because I think it's
nasty. But the soup was tremendous.

* Exported from MasterCook *

Damsel's Bean with Bacon Soup

Oops! I just posted it for Jill. LOL! I've VERY glad that you
enjoyed it. It's a real comfort food.

Carol
--

http://pg.photos.yahoo.com/ph/head_trollop/my_photos