Tuesday, November 9, 2010

November's Bean Soup

Beautiful week here in WV. The temperatures today are in the 60's.
But last week we had a touch of snow.
So I made my favorite soup.

I use left over beans that I have been cooking in the slow cooker. Beans cooked in the slow cooker get better each day. By the end of the second or third day of cooking (and eating) they are thickened up.

Beans, pinto, 1 cup (I use left-over)
Beans, red kidney, 1 can
Potato, raw, 2 medium sliced (2-1/4" to 3-1/4" dia.)
Carrots, raw, 1 cup, baby
Hillshire Kielbasa

In your crock pot add 1 kielbasa (or polish sausage) that has been cut up. I try to cut it up in ½ and then in ½ again before slicing it into small chunks. I add chopped potatoes, and those small baby carrots you can now get at the grocery store. Cook until tender. Add some water to also extend the soup.

You can top the soup with cheese, sour cream, onions and even salsa...

For a more filling soup add – leftover vegetables, or add barley.. Sometimes I make rice and put the soup over the rice.