3 Cups dried mixed beans (pinto & navy), cleaned
1/4 pound real butter
2 (14.5 oz.) cans diced tomatoes with green chili peppers
1 large onion, diced
salt to taste
water (see instructions)
In a six-quart Nesco Roaster, place the cleaned beans and enough water to half fill the cooker. Cover and set the thermostat to midway (that's 300° F but no matter as the Nesco heats from the side and the mixture will never rise above the boiling point..
Set a timer for one hour and walk away.
At the end of the hour, drain the beans with a colander and rinse them. Place them back into the Nesco and add the remaining ingredients along with enough water to come to about 3/4 inch below the cooker's rim .
Cover and cook for another hour.
At the end of that hour, stir and check the level.. Set the timer for another hour.
When time's up, check and stir again and mash some of the beans with the back of your ladle to thicken the soup.
Now it's time to begin making your cornbread because the soup will be ready to eat within about thirty minutes or so..
I'M SORRY BUT WE DON'T BELIEVE IN THAT "FAT BURNING" SHIT AROUND HERE. WE ADD A STICK OF REAL BUTTER.
5 carrots, chopped
3 onions, chopped
2 (16 ounce) cans whole peeled tomatoes, with liquid
1 large head cabbage, chopped
1 (1 ounce) envelope dry onion soup mix
1 (15 ounce) can cut green beans, drained
2 quarts tomato juice
2 green bell peppers, diced
10 stalks celery, chopped
1 (14 ounce) can beef broth
1 stick of real butter
Place carrots, onions, tomatoes, cabbage, green beans, peppers, and celery in a large pot. Add onion soup mix, tomato juice, beef broth, and enough water to cover vegetables. Simmer until vegetables are tender. May be stored in the refrigerator for several days.