---------- Recipe via Meal-Master (tm) v8.02
  
       Title: MARIE'S BAKED BEAN SOUP
  Categories: Soups, Vegetables, Main dish
       Yield: 6 servings
  
      16 oz Cooked dry butter beans
            - (lima) (1 can)
      18 oz Baked beans (1 can)
      16 oz Dark red kidney beans,
            - drained (1 can)
      16 oz Stewed, diced tomatoes
            (1 can)
       1 lb Bacon, cooked and chopped
            - (ham may be substituted),
            - with drippings
       1 lg Onion, chopped
       2 tb Brown sugar
   1 1/2 ts Salt
   1 1/2 ts Schilling peppered seasonin
   1 1/2 tb Red wine vinegar
            - OR -
   1 1/2 tb Apple cider vinegar
      16 oz Chunk pineapple, drained
            - (1 can)
            Liquid smoke to taste
            - (optional)
  
   In slow-cooker pot, combine butter beans, baked beans, kidney beans,
   tomatoes, bacon (with drippings), onion, brown sugar, salt, seasoning,
   vinegar, pineapple and liquid smoke; blend thoroughly.  Cover and cook on
   low setting of slow cooker pot for 6 hours.  Makes 6 to 8 servings.  Serve
   with sourdough bread.
   Note: If thicker soup is desired, drain all beans, etc.
   Preparation time: 15 minutes            Cooking time: 6 hours
  
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