Boy Scout Beans

Spencer and Tammy make these for the boy scouts all the time in Ibapah. The boys scrap the pan clean each time for good reason. They are very yummy.

Boy Scout Beans
1 lb bacon
1 lbs ground beef
1 onion, chopped2 (15 oz) cans pork and beans, undrained
1 (15 oz) can kidney beans, undrained
1 (15 oz) can garbanzo**, undrained
1 (8oz) can crush pineapple, undrained
2 cups ketchup
1/2 cup brown sugar
1 tbsp balsamic vinegar
1 tsp prepared mustard
1 tbsp liquid smoke

Crisp bacon in oven on cookie sheet at 425 degrees for 15 minutes. Crumble. In large dutch oven pot, brown ground beef and saute onion with ground beef until translucent. Add salt and pepper to taste.  Dump canned beans and pineapple in to ground beef. Add bacon, ketchup, brown sugar, vinegar, mustard and liquid smoke. Simmer over low heat for 20-30 minutes. 

If you want to add a little kick, add a chopped jalapeno. 

**Can substitute for any canned bean - lima, white, black, etc.

Zuppa Toscana (sausage potato soup)

Our family loves the Zuppa Toscana soup at Olive Garden so I looked for a recipe to make at home. 

I know that Olive Garden uses pancetta but it is so expensive that I use bacon. They also use kale but I find that my family pushes the kale aside and won't eat it so I use fresh spinach.


Zuppa Toscana (sausage potato soup)

1 lb bacon
1 onion, diced
2 garlic cloves, minced1 lb mild or hot sausage
1 quart chicken broth (or 2 tbsp chicken bouillon + 1 quart water)4 russet potatoes with skins, cut in half lengthwise and then into 1/4" slices
2 cups fresh baby spinach
1/3 cup heavy cream

1. Preheat oven to 425 degrees. Place bacon strips on large cookie sheet. Bake for 15-18 minutes until crispy. Cool and crumble. Note: When added to the soup, it softens so it needs to be really crispy.

2. In large stock pan, brown sausage. Remove excess grease. Saute onions and garlic with sausage until translucent. Add crumbled bacon, broth and potato slices. Simmer 15 minutes. Add spinach and cream. Simmer 5 minutes. Serve with grated Parmesano-Reggiano or Romano cheese on top and buttered breadsticks.

Fresh Parmesan Basil Tomato Soup

It is always hectic at a family get-together so my daughter, Marcie, was so smart to make this soup ahead of time, freeze it and have it ready for the day her 8-year-old daughter, Melanie, was baptized. I fell in love with the soup instantly and have made it many times since.

It is packed full of veggies and is creamy but full of tomato flavor. The fresh oregano, basil, and grated Parmesan cheese make a big difference.

Fresh Parmesan Basil Tomato Soup

1 cup diced celery
1 cup diced carrots
1 cup diced onions
2 (14oz) cans diced tomatoes with juice
2 tbsp tomato paste
4 cups chicken broth or stock

1 bay leaf1 tsp dried oregano or 1 tbsp fresh oregano
1 tbsp dried basil or 1/4 cup fresh basil
1 cup fresh GRATED Parmesan cheese
2 cups heavy cream
1 tsp salt
1/2 tsp black pepper

In a food processor,  pulse celery, carrots and onions until finely minced. 

In a large stock pot, add veggies, tomatoes with juice, tomato paste, chicken broth or stock and bay leaf. Simmer for 3 hours until veggies are VERY tender. With hand immersion blender**, blend until smooth or desired texture. The soup will be VERY HOT so be very careful during this step.

Add oregano, basil, Parmesan cheese, cream, salt and pepper. Simmer on low for 30 minutes.

Serve with orzo pasta and fresh Parmesan cheese atop soup with a side salad or grilled cheese sandwiches.

**If you do not have an immersion blender, transfer the soup to a blender and blend on high until smooth. Return to pan and continue the instructions. The soup will be VERY HOT so be very careful during this step.


Adapted from http://www.the-girl-who-ate-everything.com/2012/10/slow-cooker-tomato-basil-parmesan-soup.html