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Frontier Soup
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Description
Tangy and sweet soup and hearty soup, perfect for fall and winter meals. Sausage, baked beans, corn … and a delicious broth base that goes wonderfully with crusty bread.
This recipe came to me from my parents, who enjoyed the soup at a now-defunct restaurant and wanted to duplicate it at home. YUM.
Ingredients
- 2 cans Baked Beans (16 Oz., Any Variety)
- 16 ounces, weight Corn, Drained
- 14 ounces, fluid Pizza Sauce (yes, Pizza Sauce, Not Spaghetti, Not Tomato—Pizza)
- 1 pound Breakfast Sausage, Browned, Drained And Crumbled
- 1 whole Medium Onion, Diced (or 2 Tsp. Minced, Dried Onion)
- ½ cups Hickory Smoke Barbecue Sauce
- ¼ teaspoons Black Pepper
- 6 Tablespoons Brown Sugar
Preparation
In a standard-sized slow cooker, place all ingredients except water. Add enough water to be able to mix ingredients together while still retaining a thick soup.
Slow-cook on high for 3 hours, or on low for 6 to 8 hours. Serve with crusty bread, if desired.
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