Thursday, October 08, 2015

Baked Bean Soup, October 7, 2015

I didn't get home yesterday from a day with our baby's bio mom until quite late, thanks to insane Detroit traffic, so I was very happy to have a dinner planned that was easy and quick to throw together. It is great comfort food, too! I made a pot of baked bean soup, with Jiffy corn muffins, sliced honey crisp apples, and Marzetti caramel apple dip.

Baked Bean Soup
1-2 tbsp. olive oil or butter
1 package kielbasa ( I like the turkey kind, but use what you like), sliced
1 onion, chopped
1/2 green pepper, chopped
1 large clove garlic, minced
1 large can baked beans (I like Bush's)
1-1 1/2 c. milk or half and half or some combination thereof---even skim milk works
Salt & pepper
A few dashes hot sauce

Heat oil/butter in a soup pot. Cook the meat and veggies 5-7 minutes. Add beans and simmer another few minutes. Add a cup of milk---and more if the soup is too thick. Add salt & pepper, along with hot sauce, and heat through. Serves 4. This can be made completely vegetarian by adding another can of beans in place of the kielbasa---or you can use veggie sausage. If you're vegan, use olive oil and sub soy milk or nut milk for the regular milk. 

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