Confederate Bean Soup...A Paula Deen Recipe

An excellent soup on a winter's day. The following is a recipe for Confederate Bean Soup: This a great soup to make when you have leftover baked beans. If you don't have leftovers, you can substitute Bush's baked beans. (I had that and I also added a can of Bush's hot chili beans.) 1/2 pound of smoked sausage, slice in 1/4 in slices (I used a whole pound) 2 slices bacon, diced (I used ham lunchmeat) 1 clove garlic, minced 1 medium onion, diced (I omitted the onions, because I'm allergic to them) 1/2 green bell pepper, diced (optional) (I didn't choose this option) 2 tablespoons butter 2 cups Bush's baked beans or leftovers 1 1/2 cups half-n-half (I used 2 cups) Saute sausage, bacon, onions, garlic and peppers in butter until bacon is cooked. Add beans and simmer for a few minutes over medium to low heat. Add half-n-half. Increase or decrease h-n-h for preferred thickness. Serve with hot corn bread. Serves three or four. I added some black pepper to taste and about a 1/2 cup of shredded cheddar cheese. I was very surprised at how well this soup turned out. I served mine with a bit more cheese, a few saltines and dropped the cornbread on top. I made enough so that I would have leftovers. The problem is that I forgot I was out of Beano, so I'm sure they'll hear me all the way down in Savannah, at least for a few days!