I've added a new feature at the top of my blog. You can now look at all my Meal Deal Mondays by clicking the link. I'm not sure if I like it but now I'm to scared to take it down because I'm sure to mess it up :)
Today for my Meal Deal Monday I am making 16 Bean Soup. I didn't follow the directions, instead I put it in the crockpot for 8 hours on low. Saves me time with the family. Recipe and picture taken from Taste Of Home.
The total for my meal was $2.89! AND it serves 10 people!
Ingredients-
1 package (12 ounces) 16-bean soup mix -$2.14
1 large onion, chopped -$0.10
2 garlic cloves, minced-$0.15
1 package (12 ounces) 16-bean soup mix -$2.14
1 large onion, chopped -$0.10
2 garlic cloves, minced-$0.15
8 cups water -Free ;)
1 can (14-1/2 ounces) stewed tomatoes-$.050
1 can (14-1/2 ounces) stewed tomatoes-$.050
Directions
Set aside seasoning packet from beans. Sort beans and rinse with cold water. Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened. Drain and rinse beans, discarding liquid.
Return beans to the pan. Add contents of bean seasoning packet, onion, garlic, salt, chili powder, pepper, pepper sauce, bay leaf and water. Bring to a boil.
Reduce heat; cover and simmer for 2-1/2 to 3 hours or until beans are tender. Add tomatoes and lemon juice. Simmer, uncovered, until heated through. Discard bay leaf. Yield: 10 servings (2-1/2 quarts).
Set aside seasoning packet from beans. Sort beans and rinse with cold water. Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened. Drain and rinse beans, discarding liquid.
Return beans to the pan. Add contents of bean seasoning packet, onion, garlic, salt, chili powder, pepper, pepper sauce, bay leaf and water. Bring to a boil.
Reduce heat; cover and simmer for 2-1/2 to 3 hours or until beans are tender. Add tomatoes and lemon juice. Simmer, uncovered, until heated through. Discard bay leaf. Yield: 10 servings (2-1/2 quarts).
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