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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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:12 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 12 servings

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

Nutritional 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.

Directions

  1. 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.
Originally published as Speedy Bean Soup in Country Woman January/February 1992, p37

Nutritional 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.

Reviews for Speedy Bean Soup

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Reviewed Sep. 4, 2012

This recipe is a family favorite! My 8 year old daughter made this tonight (with my help of course!). We added some chicken broth and some cubed ham, turned out great!

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