Southern Bean Soup
Recipe from Smithfield

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


Southern Bean Soup

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Ingredients
  • 1/2  pound
    Smithfield Smoked Sausage, sliced in rounds 1/4 inch thick
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  • 2  slices
    Smithfield Naturally Hickory Smoked Bacon, diced
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  • 2  tablespoons
    butter
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  • 1  medium
    onion, diced
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  • 1/2 
    green bell pepper, diced (optional)
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  • 1  clove
    of garlic, minced
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  • 2  cups
    leftover baked beans, or one 16-oz. can baked beans
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  • 1 1/2  cups
    half-and-half
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Directions
1.
Saute sausage, bacon, garlic, onion, and pepper (if desired) in butter until bacon is cooked.
2.
Add beans and simmer for a few minutes over medium to low heat.
3.
Add half-and-half. Increase or decrease half-and-half for preferred thickness.

Serving Suggestions
Serve with piping-hot corn bread

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