Easy Baked Bean Soup Recipes

EASY BAKED BEANS

Steps:

• Preheat oven to 325°. In a large bowl, mix all ingredients. Transfer to a greased 3-qt. baking dish. Bake, uncovered, 1-1/4 to 1-1/2 hours or until bubbly.

BAKED BEAN SOUP

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.

BASIC BEAN SOUP

Steps:

• In a large bowl, combine the beans with the water, cover and let soak overnight.
• In a large pot over medium high heat, combine the soaked beans with water, carrots, onion and ham. Add more water to cover all, if necessary. Bring to a boil, then reduce heat to low and let simmer for 4 to 6 hours. Add ketchup just to get desired color. Season with salt and pepper to taste.

EASY BAKED BEANS

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Prepare a 9-inch baking dish with cooking spray.
• Stir pork and beans, brown sugar, ketchup, barbeque sauce, bacon, and dry mustard together in the prepared baking dish.
• Bake in preheated oven, stirring every 20 minutes or so, until bacon fat is rendered throughout the beans mixture, 2 1/4 to 2 1/2 hours.

EASY BAKED BEAN SOUP RECIPE

Steps:

• Put the baked beans, onion, celery, tomatoes and chili powder in a large pot with 4 cups of water.
• Bring to a boil then reduce the heat to low and let it bubble gently, partially covered, for 30 minutes.
• Mash and beat until smooth, or puree in a blender.
• Reheat and then season to taste with salt and pepper.

SMOKED SAUSAGE AND BAKED BEAN SOUP

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.

EASY BEANS AND FRANK SOUP

Steps:

• Mix all ingredients in 3 1/2- to 6-quart slow cooker.
• Cover and cook on low heat setting 6 to 8 hours (or high heat setting 3 to 4 hours) or until carrots are tender.

QUICK BEAN SOUP

Steps:

• In a 3-qt. saucepan, combine onion, carrots, celery and water. Bring to a boil; boil for 5 minutes. Add the remaining ingredients; mix well. Heat through.

QUICK AND EASY BAKED BEAN SOUP

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.

BEAN AND BACON SOUP (CANNED OR DRY BEANS!)

Steps:

• In a large heavy bottomed pan, cook the bacon over medium heat. Remove bacon to a paper towel-lined plate. Remove all but 1 tablespoon of the bacon fat.
• Add vegetables to pan and cook until onions are translucent and carrots and celery are beginning to soften, 4-5 minutes.
• Add garlic and tomato paste and cook, stirring, for another minute or until fragrant.
• Add chicken broth, water, beans, bay leaves, thyme, salt, pepper, and half of bacon. Bring to boil, reduce to simmer and cook, partially covered, for 15-20 minutes or until vegetables are soft.
• Remove about half of the soup, and puree the remaining soup using either a hand-held immersion blender or a traditional blender. Stir blended and unblended soup together and add remaining bacon, reserving some to garnish, if desired.

BAKED BEANS SOUP RECIPE

Steps:

• Wash and clean the onion, spring onion, capsicum, tomatoes. Then, using a clean chopping board chop them and keep them aside until needed again.
• Now, in a deep-bottomed pan add 7 cups of roughly chopped tomatoes with enough water in it. Allow the mixture to be cooked for 10 minutes to the max. Once done, leave the mixture undisturbed and let it cool.
• Transfer the prepare mixture into a mixer jar and blend it into a paste. Using a strainer, sieve the mixture and keep it aside.
• Next, put a deep-bottomed pan in medium flame and add refined oil in it. Saute onions in this pan for a minute or two. Then add chopped capsicum followed by chopped spring onion. Saute for a minute or two.
• Add the prepared tomato mixture (see step-2) to the pan and mix well. Cook for 3 to 4 to minutes.
• At last, add the remaining chopped tomatoes, baked beans, sugar, chili sauce, salt and white sauce. Using a spatula, mix thoroughly. Allow the mixture to be cooked for 3 to 4 minutes or until it thickens. Serve fresh and hot!

FAST & EASY BAKED BEANS

Steps:

• Here's a recipe from Cheryl McClees Henrich of Beaver Dam, WI. that uses a package of onion soup mix. "If you're pressed for time, you can still make a fast and delicious baked bean casserole," she writes. Fast and Easy Baked Beans 6 slices bacon ½ envelope (1 3/8 ounce) onion soup mix 2 cans (16 ounces each) pork and beans in tomato sauce ½ cup barbecue sauce 2 tablespoons packed brown sugar 1 tablespoon prepared mustard Preheat oven to 350 degrees. Microwave bacon (using your favorite method) until crisp; crumble into large bowl when cool. Add remaining ingredients and mix thoroughly. Pour into 2½-quart casserole dish and bake in preheated oven until hot and bubbly, 1½ to 1¾ hours. Makes about 12 servings.