Crockpot baked bean & wiener soup
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Chopped onion |
| 1 | pounds | Wieners; sliced diagonally |
| 1 | Garlic clove; minced | |
| 3 | tablespoons | Margarine or butter |
| 3 | tablespoons | Flour |
| ¼ | teaspoon | Dry mustard |
| 2 | cups | Tomato juice |
| 1 | cup | Water |
| 2 | teaspoons | Worcestershire sauce |
| 1 | 21 oz can baked beans | |
| Shredded cheddar cheese, if | ||
| Cheryl in Denver | ||
Directions
In large pan saute onion, wieners and garlic in margarine until onion is tender. Stir in flour & mustard. Cook 1 minute, stirring constantly, until smooth & bubbly. Gradually stir in tomato juice, water, Worcestershire sauce and baked beans; cook until thickened, stirring constantly. Reduce heat; simmer uncovered 30 minutes, stirring occasionally. Garnish each serving with cheese. (I also add a little A-1 sauce sometimes, or use V-8 juice instead of tomato--whatever's handy!) Enjoy!
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