Shopping around the World: Vegetarian style

Today we join Angel Sammy, Baby Teddy and their Mom, Pam as they host
SHOPPING AROUND THE WORLD.

This is a tried and true recipe that I have used for 30+ years.

If my old gray mare memory serves me correctly I found it in a Woman's Day Magazine.

The first time I made if for the family there was not a drop left.

The original recipe was prepared on the stove top; however, while I was working everything

was converted to crock pot.  

In the early 1990's the grad students Chemistry department at NCSU decided they wanted to 

have a community lunch during December.  They asked everyone to bring

a dish from their home country/state to share. What a feast we had too, food from all over

and tons of it.  I took the this vegetarian Bean Soup.  It is so easy to prepare I took all the ingredients to work and my crockpot.  Prepared it that morning and it cooked til lunch.  The lovely

aroma made everyone hungry.  Each year afterwards I was asked to bring it to the lunch.

First here is a picture of me making sure mom has all the ingredients she needs:

First of all let me assure you mom does not cook in the bedroom; however, 
it appears I was not cooperative there were not treats with a kitchen shot 
so she brought the ingredients to the bed room.
This diva had no idea there was CHEESE involved. MOL

This is a very economical and tasty meal.
lima aka butter beans and kidney beans were were on sale for 33 cents each,
vegetarian "baked" beans (w/o pork bits) were $1.00, tomatoes were 62 cents each,
Cheese was on sale for $2.50 it will also be used for other recipes.
We always have brown sugar  and onions so not cost for them.
Mom normally makes corn bread to go with this.  Original recipe suggested
rye toast.  Either are delicious.

Vegetarian Bean Soup

1 small onion chopped

1 28 oz can crushed tomatoes

1 16 oz vegetarian "baked" beans (with out pork bits) in tomato sauce (I use Bush’s)  do not drain

1 16 oz can butter beans aka lima (or 10 oz frozen) I use canned (rinsed and drained)

1 16 oz red kidney (rinsed and drained)

1 cup of water

1 tablespoon brown light brown sugar

1 tablespoon thyme

Salt and pepper optional

Cheddar Cheese to put on top before serving

Directions for crock pot:

Add onion to crock pot first, then add tomatoes, beans, brown sugar and thyme.  Stir

Cook on high for about 4 hours.  Served topped with cheddar cheese.

Hints: I never substitute the vegetarian beans or butter beans.  I often substitute kidney with navy.  Sometimes I use kidney and navy if I want it thicker.

Makes 4 servings in the above size bowl