Baked bean style bean soup is a hearty and flavorful dish that is perfect for a cold winter day. It is made with a variety of beans, vegetables, and spices, and is typically served with a side of cornbread or crackers. The soup is easy to make and can be tailored to your own taste preferences. Whether you like your soup thick or thin, spicy or mild, there is a baked bean style bean soup recipe out there for you. In this article, we will provide you with a few of our favorite recipes, so you can find the perfect one to warm you up on a cold day.
Let's cook with our recipes!
BAKED BEAN SOUP
Looking for a mouth-watering dinner made using Progresso® broth? Then check out this soup recipe made using bacon, baked beans and ground beef that's ready in 25 minutes.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- In 2-quart saucepan, cook bacon over medium-high heat 2 minutes. Add beef; cook 5 to 8 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
- Add remaining ingredients; mix well. Cover; cook over medium heat 10 minutes, stirring occasionally, until thoroughly heated.
Nutrition Facts : Calories 410, Carbohydrate 38 g, Fat 1, Fiber 8 g, Protein 34 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1470 mg
OVEN-BAKED BEAN SOUP
When I know I have a busy day ahead of me, I reach for this recipe. I just pop this soup in the oven early in the day and have a delicious ready-to-eat meal all set for supper.
Provided by Taste of Home
Categories Lunch
Time 4h40m
Yield 14-18 servings (4-1/2 quarts).
Number Of Ingredients 9
Steps:
- Combine all ingredients in a 6-qt. ovenproof Dutch oven. Cover and bake at 350° for 4-1/2 to 5 hours or until beans are tender.
Nutrition Facts : Calories 147 calories, Fat 3g fat (1g saturated fat), Cholesterol 17mg cholesterol, Sodium 738mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 7g fiber), Protein 12g protein.
BAKED BEAN SOUP
Make and share this Baked Bean Soup recipe from Food.com.
Provided by flower7
Categories Beans
Time 30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In a large soup pot on medium-high heat, saute the onion in the olive oil until translucent and starting to caramelize, about 8-10 minutes.
- Add the carrot and chili powder and continue to cook, stirring frequently, about 3 minutes.
- Add garlic and stir for 1-2 minutes more or until carrots are tender.
- Stir in the mustard, water, tomatoes, beans, vinegar, molasses and soy sauce.
- Bring to a boil then lower heat and simmer for about 15 minutes.
- Add salt and pepper to taste.
QUICK AND EASY BAKED BEAN SOUP
I needed an easy way to use up some cans of baked beans (which I don't like as a side dish) so I came up with this soup. Tasty and speedy! I used some left over grilled pork loin and it was delicious. I imagine you could use ham, chicken or bacon with similar results.
Provided by LousyChef
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a large soup pot.
- Fry onion, carrot, celery, garlic and meat for about 5 minutes, until tender.
- Add the rest of the ingredients except extra water, and simmer for 20 minutes.
- Add additional water to desired consistency. I liked mine more like a stew. You may like yours more soupy. It does thicken up!
- Goes great with grilled cheese sandwiches or cornbread muffins.
BAKED-BEAN STYLE BEAN SOUP
This is a great soup for a cold winter day. First it keeps your kitchen warm, then it keeps you warm. The peas dissolve to make it thick and creamy in texture.
Provided by Jenny Sanders
Categories One Dish Meal
Time 16h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Wash and pick over the beans, and put them in a pot with enough water to come up above them by 3 or 4 inches.
- Bring to a boil, turn off the heat, and soak overnight.
- In the morning, drain the beans and add the ham stock and the split peas, bay leaves and pepper.
- Bring to a boil then simmer gently until the beans are tender.
- Use a little stock to thin the molasses and tomato paste, and stir it into the soup.
- Add the carrots and ginger, and continue to simmer the soup until the carrots are tender.
- Add the ham, and add salt to taste (which will likely only be needed if your ham is unsalted.) Add water if the soup gets too thick; stir frequently to prevent scorching.
- Bean soup is best the day after it has been cooked.
Nutrition Facts : Calories 382.6, Fat 2.7, SaturatedFat 0.7, Cholesterol 12.1, Sodium 778.8, Carbohydrate 67.1, Fiber 22.5, Sugar 13.3, Protein 24.9
BEAN SOUP
A tasty ham and navy bean soup.
Provided by Pat Keene
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Yield 8
Number Of Ingredients 10
Steps:
- Place rinsed beans into a large stock pot. Add water and bring to a boil. Boil gently for 2 minutes; remove from heat, cover and let stand for 1 hour.
- Add ham bone, cubed ham, onion, salt, pepper and bay leaves. Bring to a boil; reduce heat, cover and simmer for 1 hour and 15 minutes or until beans are soft. Occasionally skim surface of soup while it is cooking.
- Add carrots and celery, cook until tender. Remove ham bone, scrape any meat from bone and place back into soup and serve.
Nutrition Facts : Calories 246.5 calories, Carbohydrate 36.7 g, Cholesterol 16.7 mg, Fat 3.8 g, Fiber 14.1 g, Protein 17.4 g, SaturatedFat 1.1 g, Sodium 542.9 mg, Sugar 2.9 g
BAKED BEANS FROM SCRATCH
Navy beans, molasses, and maple syrup combine to make this classic dish at home.
Provided by wkndyummychef
Categories Side Dish Beans and Peas Baked Bean Recipes
Time 15h30m
Yield 10
Number Of Ingredients 11
Steps:
- Place the navy beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Or, bring the beans and water to a boil in a large pot over high heat. Once boiling, turn off the heat, cover, and let stand 1 hour. Drain and rinse before using.
- Place the beans in a large saucepan with 4 cups of water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 1 hour.
- Preheat an oven to 375 degrees F (190 degrees C). Stir the ketchup, maple syrup, brown sugar, molasses, Worcestershire sauce, salt, pepper, and chili powder together in a small bowl; set aside.
- Once the beans have simmered for 1 hour, drain, and reserve the cooking liquid. Pour the beans into a 1 1/2 quart casserole dish and stir in the chopped onion and the molasses sauce. Stir in enough of the reserved cooking liquid so the sauce covers the beans by 1/4 inch.
- Cover, and bake in the preheated oven for 10 minutes, then reduce the heat to 200 degrees F (95 degrees C), and cook 6 hours longer. Stir the beans after they have cooked for 3 hours. Once the beans are tender and the sauce has reduced and is sticky, remove from the oven, stir, recover, and allow to stand 15 minutes before serving.
Nutrition Facts : Calories 121.8 calories, Carbohydrate 25.9 g, Fat 0.4 g, Fiber 5.2 g, Protein 4.8 g, Sodium 196.1 mg, Sugar 12.1 g
HOMEMADE BAKED BEANS
A quicker version of homemade baked beans using canned Northern beans.
Provided by mariap430
Categories Side Dish Beans and Peas Baked Bean Recipes
Time 1h10m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 2 1/2-quart baking dish.
- Place bacon in a large skillet and cook over medium-high heat until crisp, about 10 minutes; drain and cool on paper towels. Crumble bacon once cooled.
- Mix bacon, beans, water, brown sugar, onions, ketchup, molasses, vinegar, mustard, salt, and garlic powder together in the prepared baking dish. Cover dish with aluminum foil.
- Bake in preheated oven until bubbling, 45 minutes.
Nutrition Facts : Calories 360.7 calories, Carbohydrate 50.8 g, Cholesterol 19.3 mg, Fat 13.3 g, Fiber 5.4 g, Protein 11.2 g, SaturatedFat 4.4 g, Sodium 625.9 mg, Sugar 26.3 g
BAKED BEAN AND TOMATO SOUP
A perfect, thrifty way to use up that dab of leftover baked beans. From the New England chapter of The United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947
Provided by Molly53
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine first four ingredients in a large saucepan; cook about 30 minutes, or until vegetables are soft.
- Add the tomatoes and rub through a strainer (or whirl in the blender) and return to the saucepan.
- Melt the butter in a small saute pan and add the flour; cook until a very light golden color.
- Slowly add the roux to the pureed vegetables.
- Season to taste with salt and pepper.
- Heat to the boiling point and serve while hot.
- For Vegetarian use the water and a Vegetarian baked beans.
Nutrition Facts : Calories 93.8, Fat 2.3, SaturatedFat 1.3, Cholesterol 5.1, Sodium 626, Carbohydrate 17.1, Fiber 3.5, Sugar 7.5, Protein 3.8
Tips:
- Choosing the right beans: Select high-quality, dried beans for the best flavor and texture. Look for plump, unblemished beans and avoid any that are cracked or damaged.
- Soaking the beans: Soaking the beans overnight or for at least 8 hours helps to soften them and reduce cooking time. This step is not necessary, but it is recommended for a more tender soup.
- Using flavorful ingredients: Incorporate aromatic vegetables like onions, garlic, and celery to build a flavorful base for the soup. Herbs like thyme, rosemary, and sage add depth and complexity to the flavor profile.
- Balancing the sweetness and acidity: Adding a touch of sweetness with ingredients like brown sugar, molasses, or ketchup helps to balance out the acidity of the tomatoes. A squeeze of lemon juice or a dash of vinegar can also help brighten the flavors.
- Simmering for a rich flavor: Simmering the soup for an extended period allows the flavors to meld and develop. Aim for at least 30 minutes of simmering time, or even longer for a more intense flavor.
- Adjusting the consistency: If you prefer a thicker soup, mash some of the beans with a potato masher or use an immersion blender to create a creamy texture. For a thinner soup, add more broth or water as desired.
- Garnishing for visual appeal: Before serving, consider garnishing the soup with fresh herbs like parsley, cilantro, or chives. A dollop of sour cream or yogurt can also add a creamy touch and enhance the flavor.
Conclusion:
Baked bean-style bean soup is a hearty, comforting, and versatile dish that can be enjoyed as a meal on its own or as a side dish. By following these tips, you can create a delicious and flavorful soup that will satisfy your taste buds. Experiment with different variations, such as using different types of beans, vegetables, and seasonings, to create a soup that perfectly suits your preferences. Whether you're looking for a quick and easy weeknight meal or a cozy dish to warm up on a chilly day, this baked bean-style bean soup is sure to become a favorite in your kitchen.
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