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Baked Bean Soup

16 oz Cooked dry butter beans (lima) (1 can)
18 oz Baked beans (1 can)
16 oz Dark red kidney beans, drained (1 can)
16 oz Stewed, diced tomatoes (1 can)
1 lb Bacon, cooked and chopped (ham may be substituted), with drippings
1 lg Onion, chopped
2 tb Brown sugar
1 1/2 ts Salt
1 1/2 ts Schilling peppered seasoning
1 1/2 tb Red wine vinegar OR 1 1/2 tb Apple cider vinegar
16 oz Chunk pineapple, drained (1 can)
Liquid smoke to taste (optional)


In slow-cooker pot, combine butter beans, baked beans, kidney beans, tomatoes, bacon (with drippings), onion, brown sugar, salt, seasoning, vinegar, pineapple and liquid smoke; blend thoroughly. Cover and cook on low setting of slow cooker pot for 6 hours. Makes 6 to 8 servings. Serve with sourdough bread. Note: If thicker soup is desired, drain all beans, etc.


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