Tuesday, October 4, 2011

Cooking with the Journal-Tomato-Bean Chowder

I am having a little give away.  You can find the details here.



This recipe actually came from our newspaper.  It was sent in by a reader for a soup article that the paper used to do at Super Bowl time.  The sender indicated that it was from an old Farm Journal country Cookbook.  I haven’t checked out which book it might be in, however.

I made a few additions to the soup.  Although it didn’t make our top 10 or 15 “make again” soup list, I am posting it because it is a freezer/pantry shelf soup easily made in an emergency.  I think this one might appeal to kids.  My additions to the recipe were a half pound of hot dogs sliced into coins and browned separately in a skillet.  I also added a can of undrained whole kernel corn and reduced the amount of water by 1/2 cup.  I left out the celery, mainly because I did not have time to cook it some before adding it to the soup.  I wasn’t sure that the celery would get done enough to suit my hubby.  I will tinker with the recipe some more if I make this again.

Tomato-Bean Chowder
1 (16 oz.) can pork and beans
1 (10 1/2 oz.) can condensed tomato soup
1 1/2 c. water
2 T. dried minced onion flakes
1 T. Worcestershire sauce
1/8 t. pepper

Open pork and beans and tomato soup and empty into a medium saucepan.  Use the measured-out water to rinse out the cans and add it to the saucepan.  Add remaining ingredients.  Bring to a boil, lower heat and simmer 15 to 20 minutes.  Makes 6 servings.

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