Now that we're in the midst of the Fall Season,
I gravitate to making soup for lunches.
This one is simple - made in less than an hour.
Barbeque Sauce adds a smokey zip to the beans and sausage.
- 1/2 large sweet onion, diced
- 1/2 red or yellow pepper, seeded and diced
- 1/2 green pepper, seeded and diced
- 1 large carrot, peeled and diced
- 3 stalks celery diced
- 1 tablespoon olive oil
- 1 - 8" length smoked farmer sausage (or ham sausage) diced
- 2 bay leaves
- 2 cups diced canned tomatoes
- 1 package dry onion soup mix
- 5 cups water
- 1 can baked beans
- 1 teaspoon "Beef Better than Bouillon" or 1 beef bouillon cube
- 1/4 cup Barbeque Sauce
- a few dashes hot pepper sauce if desired
- 2 cups frozen corn or 1 large can corn, drained.
- place diced vegetables in a frying pan with olive oil and saute until tender.
- Add diced farmer sausage and bay leaves and continue to cook until farmer sausage begins to brown.
- Place sausage and sauteed vegetables in a dutch oven and add remaining ingredients except corn.
- Simmer soup on low for about 1/2 hour, stirring frequently.
- Add corn and continue to cook for another 5-10 minutes.
- Serve topped with Cheddar cheese or sour cream if desired.