Best Baked Bean And Tomato Soup Recipes
TOMATO BEAN SOUP
Chock-full of choice veggies and savory sausage, this filling soup from Diane Antonioli of Marmora, New Jersey will fit nicely into almost any event. "It's a big hit at our house," Diane acknowledges. "My husband and our three children request it all year-round."-Diane Antonioli, Marmora, New Jersey
Provided by Taste of Home
Categories Lunch
Time 2h30m
Yield 14 servings (3-1/2 quarts).
Number Of Ingredients 15
Steps:
- Place beans in a Dutch over or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. , Drain beans and discard liquid; return beans to Dutch oven. Add broth, water and bay leaves; bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours or until the beans are tender. , Meanwhile, in a large skillet, cook bacon, onion, celery and carrots until vegetables are crisp-tender, about 12 minutes. Add sausage, garlic and sugar; cook for 5 minutes. Remove with a slotted spoon to Dutch oven. Stir in tomatoes; bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes or until beans begin to bread apart and soup thickens, stirring occasionally. Add salt, pepper and pepper sauce. Discard bay leaves before serving.
Nutrition Facts : Calories 234 calories, Fat 7g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 849mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 9g fiber), Protein 13g protein.
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
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.
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