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|Bean and Meat Soup|
"A little recipe I made for my circle of relatives. They cherished it! I wish you do, too! Serve with a nice slice of French bread."
- 2 tablespoons vegetable oil
- 1/2 pound bacon, chopped
- half pound sliced deli turkey meat, torn into portions
- 1 onion, sliced
- 1 (14.25 ounce) can tomato puree
- 1 tablespoon brown sugar
- 1 teaspoon organized mustard
- 1 pinch salt
- 1 pinch ground black pepper
- 1 (15 ounce) can kidney beans, drained and rinsed
- 1 (15 ounce) can cannellini beans, drained and rinsed
|Prep : 15M||Cook : 6M||Ready in : 1H15M|
- Heat the oil in a huge pot over medium warmth, and cook the bacon, turkey, and onion till bacon is calmly brown and onion is gentle.
- Mix the tomato puree, brown sugar, and mustard into the pot. Season with salt and pepper. Bring to a boil, lessen warmness to low, and simmer half-hour, stirring once in a while.
- Mix the kidney beans and cannellini beans into the soup. Add water to maintain the elements included, if needed. Continue to cook dinner, stirring once in a while, until beans are heated through.
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