Post by MarieAlice on May 24, 2003 9:37:05 GMT -6
Beans and Franks Soup
3-carrots, sliced
2-medium onions, chopped
1-clove garlic, finely chopped
2-tbsp margarine or butter
1-can (28 ounces) baked beans in brown sugar sauce
1-can (12 ounces) vegetable juice or tomato juice
6-frankfurters, cut into 1-inch slices
1-tsp Worcestershire sauce
Shredded American or Cheddar cheese
Cook carrots, onions and garlic in margarine in 3-quart saucepan, stirring frequently, until carrots are crisp-tender. Stir in remaining ingredients except cheese. Heat over medium heat, stirring occasionally, until hot. Sprinkle with cheese.
Beans and franks soup with vegetables: Prepare as directed above except omit carrots. Stir in 1 package (10 ounces) frozen mixed vegetables with the beans.
3-carrots, sliced
2-medium onions, chopped
1-clove garlic, finely chopped
2-tbsp margarine or butter
1-can (28 ounces) baked beans in brown sugar sauce
1-can (12 ounces) vegetable juice or tomato juice
6-frankfurters, cut into 1-inch slices
1-tsp Worcestershire sauce
Shredded American or Cheddar cheese
Cook carrots, onions and garlic in margarine in 3-quart saucepan, stirring frequently, until carrots are crisp-tender. Stir in remaining ingredients except cheese. Heat over medium heat, stirring occasionally, until hot. Sprinkle with cheese.
Beans and franks soup with vegetables: Prepare as directed above except omit carrots. Stir in 1 package (10 ounces) frozen mixed vegetables with the beans.