Southern Bean Soup

A great soup to make when you find yourself with leftover baked beans.

Serves: 4
Cook Time: 30 Minutes

Ingredients

• 1/2 pound Smithfield Smoked Sausage, sliced in rounds 1/4 inch thick
• 2 slices Smithfield Naturally Hickory Smoked Bacon, diced
• 2 tablespoons butter
• 1 medium onion, diced
• 1/2 green bell pepper, diced (optional)
• 1 clove of garlic, minced
• 2 cups leftover baked beans, or one 16-oz. can baked beans
• 1 1/2 cups half-and-half

Steps

Saute sausage, bacon, garlic, onion, and pepper (if desired) in butter until bacon is cooked. Add beans and simmer for a few minutes over medium to low heat. Add half-and-half. Increase or decrease half-and-half for preferred thickness.

Serving Suggestions

Serve with piping-hot corn bread

This recipe was specially prepared and created by Paula Deen for Smithfield. Recipe and photo courtesy of Smithfield.

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Comments (2) Post Your Comment

recipelove
Too much sausage unless I use organic sausage. The easiest recipe
to read and to make. Love the recipe for the devoted sausage eater
who refuses to consume beans and has diabetes. What an easy recipe!

curleytoes
i think that is the best use of baked beans i have seen. this recipe is one of the ones i took to church and they loved it

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