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Quick Vegetable Bean Soup

This soup is one of my favorite fast dishes on a cold winter day. My husband and I like to eat this soup out of mugs in front of the fireplace.—Mary Ann Morgan, Cedartown, Georgia
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    12 servings (4 quarts)

Ingredients

  • 3 cans (15-1/2 ounces each) great northern beans, rinsed and drained
  • 4 cups water
  • 2 cans (15-1/2 ounces each) hominy, rinsed and drained
  • 1 package (16 ounces) frozen shoepeg corn
  • 1 can (15 ounces) crushed or diced tomatoes, undrained
  • 1 can (11-1/2 ounces) condensed bean and bacon soup, undiluted
  • 1 can (10 ounces) diced tomatoes and green chilies, undrained
  • 1 medium onion, chopped
  • 1 medium green pepper, chopped
  • 1 tablespoon dried cilantro flakes
  • 1 tablespoon dried parsley flakes
  • 1 teaspoon ground cumin
  • 2 bay leaves
  • 1 cup shredded cheddar cheese

Directions

  • In a Dutch oven or soup kettle, combine the first 13 ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Discard bay leaves. Sprinkle with cheese.
Nutrition Facts
1-1/3 cups: 328 calories, 4g fat (2g saturated fat), 8mg cholesterol, 614mg sodium, 56g carbohydrate (0 sugars, 12g fiber), 18g protein.

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Reviews

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Average Rating:
  • DeAnna2008
    Jan 23, 2011

    I've been making this recipe since it appeared in TOH, and it's a winter favorite. You can switch out different beans to your family's liking, and I use the spicy tomatoes and Rotel to give it a bit more kick. It's also a good recipe for leftover beans, which I cook a lot because we're not big meat-eaters. I make this soup in the slow cooker so it can simmer for several hours and serve it with cornbread and onions.

  • jeanbock
    Jun 25, 2009

     

  • ktj101521
    Feb 13, 2008

    Why don't you have a calculator to reduce the size of the recipe for 2 servings.

  • sherry38920
    Mar 14, 2007

    No comment left