Easy Baked Bean Soup Recipe

      

This recipe for easy baked bean soup may not be much to look at but it is really simple to make and delicious to eat.

I’ve made it several times this year. And every time I do, I ask myself why I don’t make it even more often.

This easy baked bean soup is really that easy and that good.

It’s a great way to use up leftover baked beans – if you make homemade baked beans.

I don’t, at least not very often.

But I always seem to have a can or two of them in the cupboard.

I seem to be making and collecting soup recipes more and more these days. Probably because they’re easy and nutritious.

I’ve come across lots of bean soup recipes – but never one for easy baked bean soup until this one in my old Fannie Farmer Cookbook - a wedding gift from my grandmother – caught my eye.

Easy Baked Bean Soup

Easy Baked Bean Soup

With just 5 ingredients – not counting salt and pepper – it’s super simple to make. You just stir everything together in a pot and let it simmer for  about 30 minutes until the vegetables are tender.  Then just give it a whirl in the blender or mash it until smooth with a potato masher.

What could be simpler?

This easy baked bean soup is great for a simple healthy lunch or supper. Serve it with whole wheat toast or a batch of warm from the oven healthy muffins - if you’re feeling especially ambitious.

I hope you give this easy soup a try. While it’s not much to look at, I think you’ll be pleasantly surprised.

Enjoy!

Easy Baked Bean Soup Recipe – 5 WW Points+
 
Prep time
Cook time
Total time
 
Simple, easy, healthy and delicious, this easy baked bean soup, is a family favorite
Author:
Recipe type: Soup
Serves: 6
Ingredients
  • 3 cups baked beans
  • 1 onion chopped
  • 2 stalks celery, copped
  • 1-1/2 cups canned tomatoes
  • 1-1/2 teaspoons chili powder
  • Salt and freshly ground black pepper
Instructions
  1. Put the baked beans, onion, celery, tomatoes and chili powder in a large pot with 4 cups of water.
  2. Bring to a boil then reduce the heat to low and let it bubble gently, partially covered, for 30 minutes.
  3. Mash and beat until smooth or puree in a blender.
  4. Reheat and then season to taste with salt and pepper.
Martha’s Notes
Nutritional Estimates Per Serving (1 cup): 190 calories, 7 g fat, 30 g carbohydrate, 8 g protein, 8 g fiber and 5 WW PointsPlus Value

 

My Cooking Tips & Variations for this Easy Baked Bean Soup Recipe:

  • I usually puree this soup as directed. It’s also good when you puree just some of the soup and leave the rest chunky – which is what I did the last time I made it.
  • Add more water if you like thinner soups.
  • I think you could also make this in your slow cooker. Just let it cook on low for 6 to 8 hours – which is the way I plan to make it next time.
  • Adjust the chili powder to suit your tastes. I sometimes add a little more, but if you’re serving it to kids you might want to skip it altogether.
  • Sometimes I add chopped or sliced hot dogs to it to make it a little heartier.

If you liked this easy baked bean soup you might also like:

Baked Bean Soup Recipe – found at A Year of Slow Cooking
Easy Taco Soup Recipe
Vegetarian Chili Recipes
Easy Slow Cooker Potato Soup Recipe

*PointsPlus® for easy baked bean soup calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc.

Related Posts Plugin for WordPress, Blogger...

Speak Your Mind

Rate this recipe: