Speedy Bean Soup

Name: Speedy Bean Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3 quarts.
Cuisine: Mexican Recipes, Mexican Soups
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

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

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.

Nutrition Facts

1 cup: 117 calories, 1g fat (0 saturated fat), 1mg cholesterol, 601mg sodium, 20g carbohydrate (3g sugars, 5g fiber), 6g protein.

Originally published as Speedy Bean Soup in Country Woman January/February 1992

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Average Rating:

kodak853

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!