Baked Bean Soup Recipes

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BAKED BEAN SOUP



Baked Bean Soup image

Looking for a mouth-watering dinner made using Progresso® broth? Then check out this soup recipe made using bacon, baked beans and ground beef that's ready in 25 minutes.

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 25m

Yield 4

Number Of Ingredients 6

3 slices bacon, chopped
1 lb lean (at least 80%) ground beef
1 can (21 oz) baked beans
1 3/4 cups Progresso™ beef-flavored broth (from 32-oz carton)
1 can (5.5 oz) vegetable juice
3 tablespoons ketchup

Steps:

  • In 2-quart saucepan, cook bacon over medium-high heat 2 minutes. Add beef; cook 5 to 8 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
  • Add remaining ingredients; mix well. Cover; cook over medium heat 10 minutes, stirring occasionally, until thoroughly heated.

Nutrition Facts : Calories 410, Carbohydrate 38 g, Fat 1, Fiber 8 g, Protein 34 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1470 mg

BAKED BEAN SOUP



Baked Bean Soup image

Make and share this Baked Bean Soup recipe from Food.com.

Provided by flower7

Categories     Beans

Time 30m

Yield 6 serving(s)

Number Of Ingredients 15

1 cup chopped onion
1 tablespoon olive oil
1 cup peeled and shredded carrot
1 tablespoon chili powder, to taste
3 -4 cloves garlic
3 teaspoons Dijon mustard
2 cups water
1 (14 1/2 ounce) can stewed tomatoes, undrained (I use ones with onion, celery and green pepper)
1 (15 1/2 ounce) can white beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
2 teaspoons cider vinegar
2 tablespoons unsulphured molasses
1 tablespoon low sodium soy sauce
1 teaspoon salt, to taste
1/2 teaspoon black pepper, to taste

Steps:

  • In a large soup pot on medium-high heat, saute the onion in the olive oil until translucent and starting to caramelize, about 8-10 minutes.
  • Add the carrot and chili powder and continue to cook, stirring frequently, about 3 minutes.
  • Add garlic and stir for 1-2 minutes more or until carrots are tender.
  • Stir in the mustard, water, tomatoes, beans, vinegar, molasses and soy sauce.
  • Bring to a boil then lower heat and simmer for about 15 minutes.
  • Add salt and pepper to taste.

OVEN-BAKED BEAN SOUP



Oven-Baked Bean Soup image

When I know I have a busy day ahead of me, I reach for this recipe. I just pop this soup in the oven early in the day and have a delicious ready-to-eat meal all set for supper.

Provided by Taste of Home

Categories     Lunch

Time 4h40m

Yield 14-18 servings (4-1/2 quarts).

Number Of Ingredients 9

1 pound dried navy beans
1-1/4 pounds fully cooked ham, diced
3 quarts water
2 cans (8 ounces each) tomato sauce
1 cup each diced onion, celery and carrot
2 teaspoons chili powder
2 teaspoons salt
1 teaspoon dried marjoram
1/4 teaspoon pepper

Steps:

  • Combine all ingredients in a 6-qt. ovenproof Dutch oven. Cover and bake at 350° for 4-1/2 to 5 hours or until beans are tender.

Nutrition Facts : Calories 147 calories, Fat 3g fat (1g saturated fat), Cholesterol 17mg cholesterol, Sodium 738mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 7g fiber), Protein 12g protein.

QUICK AND EASY BAKED BEAN SOUP



Quick and Easy Baked Bean Soup image

I needed an easy way to use up some cans of baked beans (which I don't like as a side dish) so I came up with this soup. Tasty and speedy! I used some left over grilled pork loin and it was delicious. I imagine you could use ham, chicken or bacon with similar results.

Provided by LousyChef

Categories     Lunch/Snacks

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

1 tablespoon olive oil
1 large onion, chopped
2 medium carrots, chopped
4 stalks celery, chopped
1 teaspoon minced garlic
1 lb cooked ham, cubed or 1 lb bacon
2 (14 ounce) cans baked beans, undrained
1 (14 ounce) can chopped tomatoes
1 (14 ounce) can vegetable stock or 1 vegetable bouillon cube
2 tablespoons Worcestershire sauce
water, to desired consistency

Steps:

  • Heat oil in a large soup pot.
  • Fry onion, carrot, celery, garlic and meat for about 5 minutes, until tender.
  • Add the rest of the ingredients except extra water, and simmer for 20 minutes.
  • Add additional water to desired consistency. I liked mine more like a stew. You may like yours more soupy. It does thicken up!
  • Goes great with grilled cheese sandwiches or cornbread muffins.

SMOKED SAUSAGE AND BAKED BEAN SOUP



Smoked Sausage and Baked Bean Soup image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 12

1 tablespoon vegetable oil
20 smoked cocktail sausages (half of a 14-ounce package), halved
2 stalks celery, diced
1 carrot, diced
1 small onion, chopped
Kosher salt and freshly ground pepper
1 14-ounce can cherry tomatoes
1 15-ounce can white beans (do not drain)
1 8-ounce can baked beans
2 cups low-sodium chicken broth
2 tablespoons roughly chopped fresh parsley
1 cup shredded cheddar cheese (about 4 ounces)

Steps:

  • Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the sausages and cook, stirring occasionally, until lightly browned and crisp, about 5 minutes. Transfer to a plate with a slotted spoon.
  • Add the celery, carrot and onion to the pot and cook, stirring occasionally, until slightly softened, about 5 minutes. Season with salt and pepper. Add the cherry tomatoes, white beans (and their liquid), baked beans, chicken broth and 2 1/2 cups water. Bring to a boil, then reduce the heat to medium and continue cooking until the soup thickens slightly and the tomatoes just start bursting, about 20 minutes.
  • Return the sausages to the pot along with the parsley; season with salt and pepper. Top each serving of soup with the cheese.

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