Aunt Joan’s German Bean Soup - Aunt Joan’s German Bean Soup Recipe

                               Aunt Joan’s German Bean Soup - Aunt Joan’s German Bean Soup Recipe

Aunt Joan’s German Bean Soup - Aunt Joan’s German Bean Soup Recipe Ingredients

4 cups canned beef broth

2½ cups dried kidney beans, soaked
overnight and drained

6 slices bacon, fi nely chopped, sautéed,
and drained

2 cups diced celery

2 cups diced potatoes

1 cup diced onion

1 cup diced carrots

½ cup canned tomato puree

2 bay leaves

2 cloves garlic, minced

1 tablespoon salt

¼ teaspoon pepper

2 tablespoons red wine vinegar

2 cups sliced and fully cooked garlic
sausage

1 cup thinly sliced leeks or sliced green
onions, including tops

Aunt Joan’s German Bean Soup - Aunt Joan’s German Bean Soup Recipe Cooking Process

Put all the ingredients, except the last
three, into the slow cooker. Add 6 cups
cold water. Cover with the lid and cook
on low for 8 to 10 hours, until the beans
are tender and the fl avors have melded.
Remove and discard the bay leaves. Purée
half the mixture in the blender and return
it to the slow cooker. Add the vinegar,
garlic sausage, and leeks. Continue to
heat until warm. Th e leeks will be crisptender.