Lennie's Bean Soup

Course: Main Course

Cuisine: American

Keyword: beans, soup

Prep Time: 20

Cook Time: 1

Total Time: 1 20

Servings:

Calories: 431kcal

Author: Barbra-Sue Kowalski- Kowalski Mountain

Lennie was a wonderful woman who attended our church in Alaska. When she first shared this recipe, I was quite hesitant, as I was not a huge fan of beans. One sip and we were hooked.

Check out www.kowalskimountain.com for more delicious recipes!

Equipment

Large dutch oven 4 quart (minimum)

Ingredients

1 pound ground venison (or any ground meat)
½ pound bacon chopped
2 onions chopped
salt and pepper to taste

Sauce Ingredients

½ tsp mustard
¾ cup brown sugar
½ cup vinegar
½ cup ketchup
¼ cup molasses

Beans

15 ounces pork and beans
16 ounces butter beans
15 ounces lima beans
15.5 ounces kidney beans I prefer dark red
15.5 ounces garbanzo beans

Instructions

Add half a pound of chopped bacon to a large oven safe dutch oven. Begin cooking it over medium-high heat on the stove top.
When the fat in the bacon begins to render (you see oil in the bottom of the dutch oven), add 1 pound of ground venison and chopped onion. Brown the mixture on medium heat. Season with salt and pepper.
When the meat is brown, add the sauce ingredients. Half a teaspoon of mustard, 3/4 cup brown sugar, 1/2 cup of vinegar, 1/2 cup ketchup and 1/4 cup molasses. Simmer for 20 minutes.
Add the beans and their juices to the soup mixture. One can each of pork and beans, kidney beans, lima beans, butter beans, and garbanzo beans. Stir to combine.
Carefully place the covered dutch oven in a preheated oven and bake for 1 hour at 350℉.

Nutrition