Spicy Maple Baked Bean and Burger Soup

Serves 4 – 6


1 lb lean hamburger meat
3 celery stalk chopped (about ½ C)
2 large carrots chopped (about ½ C)
½ large white onion (about 1 C)
1/3 C packed brown sugar
¼ C red pepper jelly
1 heaping T Horlacher’s seasoning
1 C water
2 t salt 1 t pepper
1 28 oz can Bush’s maple, bacon baked beans
1 28 oz can Bush’s original baked beans
2 T oil
3 sprigs of fresh thyme


  • Heat the oil in a large Dutch oven until hot. Add the mirepoix, and cook until onions are slightly translucent. About 3 – 4 minutes. Add the hamburger and break up just a little. Cook with the vegetables until meat is cooked. Add the red pepper jelly, brown sugar, and salt and pepper. Stir and combine and cook for about 2-3 minutes. Add the cans of beans, the water and nestle in a sprig of thyme. Bring to simmer, cover and let cook for an hour, stirring occasionally to make sure it doesn’t burn on the bottom. Remove thyme sprigs and serve with crusty bread.

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