Easy, Peasy Bean Soup

Kendra Eggleton


Soup with lots of color using pantry staples and fresh vegetables. Ready in 40 minutes. Enjoy with corn bread and a salad. Recipe shared by Jerry. We love this comfort food in the cold winter months.

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15 Min
25 Min
Stove Top


1-15oz. can(s)
great northern beans, rinsed & drained
1-15oz. can(s)
kidney beans, rinsed & drained
1-15oz. can(s)
baked beans
2 can(s)
tomato soup
2 c
3 Tbsp
butter or margarine
1 c
carrots, diced
1 c
celery, diced
1 c
onions, diced
1 Tbsp
lemon juice
1 1/2 c
ham, diced, cooked and lightly browned
1 tsp
marjoram, dried
1 tsp
freshly ground black pepper


Step 1 Direction Photo

1In a large saucepan, on medium heat: saute carrots, celery and onions in butter/margarine until clear and soft. Gently stir in ham, pepper and marjoram.

2Add water, soup and lemon juice. Stir well then add beans. Stir again, then simmer until heated through (15 to 20 minutes or longer)

3Serve with a fresh salad and corn bread.

About this Recipe

Course/Dish: Bean Soups
Main Ingredient: Beans/Legumes
Regional Style: Southern
Dietary Needs: Dairy Free
Other Tag: Quick & Easy