Prairie Bean Soup Recipe

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This soup started out as an "end-of-the-month" meal, a creative way to use up items that were on hand. We liked it so well that I now prepare it even when the pantry is full. My twin daughters an I all enjoy cooking...and my husband reaps the benefits!—Katherine VanDeraa, South Bend, Indiana
TOTAL TIME: Prep: 10 min. Cook: 2 hours 25 min.
MAKES:12 servings
Test Kitchen Approved
TOTAL TIME: Prep: 10 min. Cook: 2 hours 25 min.
MAKES: 12 servings


  • 1 pound ground beef
  • 1 pound bulk pork sausage
  • 2 large onions, chopped
  • 1/2 cup packed brown sugar
  • 1 tablespoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1 tablespoon prepared mustard
  • 1 cup ketchup
  • 1/2 cup water
  • 1/3 cup white vinegar
  • 4 cups dried pinto beans, cooked and drained
  • 2 cans (16 ounces each) chili beans, undrained
  • 2 cans (15-3/4 ounces each) pork and beans
  • 3 teaspoons salt
  • 1-1/2 teaspoons pepper

Nutritional Facts

1 serving (1 cup) equals 486 calories, 12 g fat (4 g saturated fat), 32 mg cholesterol, 1258 mg sodium, 72 g carbohydrate, 20 g fiber, 27 g protein.


  1. In a large Dutch oven or soup kettle, cook beef, pork sausage and onions over medium heat until the meat is no longer pink and the onions are tender; drain well. Add the next seven ingredients. Stir in the beans, salt and pepper.
  2. Bring to a boil; reduce heat and simmer for about 2 hours. Yield: 12-16 servings (4 quarts).
Originally published as Prairie Bean Soup in Country Ground Beef 1993, p17

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