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Baked Bean Soup




Source of Recipe


Internet


List of Ingredients




1 lb. Thick sliced bacon (diced)
2 large onions chopped
2 carrots, small dice
12 oz. sliced mushrooms
1 tsp. dried marjoram
1 tsp. dried thyme
2 -14 oz. cans beef broth
(stock, if you’ve got it!)
1-37 oz. cans baked beans
1 –14.5 oz. can tomato pieces (undrained)
1/4 C. chopped fresh parsley
3/4C. Cabernet Franc
salt & pepper to taste
(pepper freely! The wine loves it!)
1 C. Monterey Jack cheese (grated)


Recipe



Heat a large sauce pan and add diced bacon, stirring constantly so it does not stick. Just as the bacon begins to render its fat, add onion, carrot, & mushroom. Sauté until bacon just begins to become crisp.

Add herbs and sauté just 1 minute more. Add beef broth, baked beans, tomatoes with their juice, and parsley. Cover the pan and simmer for 15 minutes. Add the Cabernet Franc, salt and enough pepper so that you can enjoy it!