Easy Baked Bean Soup
This recipe for baked bean soup may not be much to look at but it is really easy and delicious. 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. It’s 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 baked bean soup until this one in my old Fannie Farmer Cookbook
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 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.
Baked Bean Soup Recipe
Prep Time: 10 minutes
Cook Time: 40 minutes
Makes: 6 cups
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
Directions
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.
My Cooking Tips & Variations
- 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.
Links:
Baked Bean Soup Recipe – found at A Year of Slow Cooking
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Easy Taco Soup Recipe
Vegetarian Chili Recipes
Easy Slow Cooker Potato Soup Recipe
