Bean Soup

Bean Soup Recipe

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Lisa Pekala


I got this recipe from the back of a box of Acini di Pepe macaroni. I decided to make it, since it looked really easy, and I had all of the items on hand. My family enjoys this soup! You can skip the bacon in it to make it a wonderful vegetarian soup.


★★★★★ 1 vote

10 Min
1 Hr 30 Min
Stove Top


  • 6 oz
    acini di pepe macaroni
  • 1 - 15 oz
    can kidney beans, drained
  • 4
    strips bacon, chopped, 3 t. bacon bits
  • 1
    stalk celery, chopped
  • 1 clove
    garlic, crushed, or 1 t. minced garlic
  • 1 Tbsp
    chopped parsley, fresh or dried
  • 1 tsp
    basil, fresh or dried
  • 1 - 28 oz
    canned tomatoes, chopped
  • 5 c
  • 1
    chicken bouillon cube
  • ·
    salt and pepper to taste

How to Make Bean Soup


  1. Place kidney beans, bacon, celery, onion, garlic, parsley, basil, tomatoes and water in a medium - large pot.
  2. Bring to a boil and add bouillon cube and salt and pepper.
  3. Cover and cook over a slow heat for about 1 1/2 hours.
  4. After cooking for 1 1/2 hours, add Acini di Pepe, stirring well.
  5. Stir frequently until pasta is cooked but still a little firm (about 10 minutes). Serve immediately.

Printable Recipe Card

About Bean Soup

Course/Dish: Bean Soups, Other Soups
Main Ingredient: Beans/Legumes
Regional Style: American
Dietary Needs: Vegetarian

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