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Speedy Bean Soup Recipe

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This soup will be put together quick and will be on the table in no time.—Kathleen Drott, Pineville, Louisiana

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12 Servings
Prep/Total Time: 30 min.

Ingredients

3 cans (15-1/2 ounces each) great northern or navy beans, rinsed and drained
2 cans (11-1/2 ounces each) bean and bacon soup, undiluted
1-1/3 cups water
1 can (15 ounces) jalapeno pinto beans, undrained
1 medium onion, finely chopped
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper

Directions

In a large Dutch oven, combine all ingredients. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until heated through. Yield: 3 quarts.

Nutrition Facts: 1 serving (1 cup) equals 117 calories, 1 g fat (trace saturated fat), 1 mg cholesterol, 601 mg sodium, 20 g carbohydrate, 5 g fiber, 6 g protein.

Speedy Bean Soup published in Country Woman January/February 1992, p37