If you’re not fond of baked beans, substitute your favorite chili or creamed corn instead. All three options yield a soup that tastes like a day at the ballpark!

1. Gently sauté the hot dogs, onion, and carrots until onions are translucent, about 7–10 minutes. Stir regularly to prevent sticking. Put sautéed meat and vegetables in a soup pot with remaining ingredients.

2. Bring to a full rolling boil; reduce heat and simmer for 20 minutes, stirring regularly.

3. Cool to freeze; otherwise, pour the hot soup into prepared jars, processing 90 minutes at 10 pounds of pressure for quarts.

MAKES 4 QUARTS

• INGREDIENTS

• 1 package hot dogs, in ¼-inch slices

• 1 medium onion, diced

• 2 carrots, diced

• ½ teaspoon butter

• 4 cups baked beans

• 1 teaspoon ketchup

• 1 teaspoon stone-ground mustard

• 5 cups chicken, vegetable, or beef stock