One of Bobby’s favorite soups on the menu at The Lady & Sons is Confederate bean soup, a rich mix of baked beans, sausage, and cream. We skip the cream here to make a lighter version with just as much flavor as the original. It’s a hearty meal in a bowl and a dream come true for anyone who loves franks and beans.
Recipe information
Yield
serves 4 to 6
Ingredients
1 tablespoon olive oil
1 medium onion, finely chopped
2 large carrots, peeled and diced
Four 16-ounce cans baked beans
1 pound cooked bratwurst, cut into 1/4-inch-thick rounds
1 cup beef or chicken broth
1/4 teaspoon salt
1/4 cup sliced scallions (white and light green parts), for garnish
Preparation
Step 1
Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook for 3 to 5 minutes, or until softened.
Step 2
Combine the onion, carrots, beans, bratwurst, beef broth, and salt in the crockpot.
Step 3
Cover and cook on high for 4 hours or low for 8 hours, or until the carrots are tender. Garnish with the scallions and serve hot.
[The Deen Bros. Take It Easy](http://astore.amazon.com/epistore-20/detail/0345513266) by Jamie Deen, Bobby Deen, and Melissa Clark. Copyright © 2009 Jamie Deen, Bobby Deen, and Melissa Clark. Published by Random House Publishing Group. All Rights Reserved.
Jamie and Bobby Deen grew up in Georgia—first in Albany and then in Savannah—and, like many Southerners, they have always considered cooking and food a big part of their lives. When their mother, Paula Deen, started a sandwich delivery business in 1989, the boys took charge of deliveries. As the business grew into The Lady restaurant, they continued to help. Then, in 1996, the trio opened The Lady & Sons Restaurant to resounding success. They haven't looked back since. They regularly appear on ABC's Good Morning America and had their own Food Network show, Road Tasted.
Melissa Clark has written for The New York Times, Food & Wine, Travel & Leisure, and Real Simple and has collaborated on twenty-one books.
