 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
|
This soup will be put together quick and will be on the table in no time.—Kathleen Drott, Pineville, Louisiana Ingredients:
3 cans (15-1/2 ounces each) great northern or navy beans, rinsed and drained |
2 cans (11-1/2 ounces each) bean and bacon soup, undiluted |
1-1/3 cups water |
1 can (15 ounces) jalapeno pinto beans, undrained |
1 medium onion, finely chopped |
1 teaspoon salt |
1/2 teaspoon garlic powder |
1/4 teaspoon pepper |
Directions:
1. In a large Dutch oven, combine all ingredients. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until heated through. Yield: 3 quarts.
|
|