Pumped-up Bean and Bacon Soup

Barbara Miller


My grand-dog has been very ill following cancer surgery and I've been cooking soupy rice for her and feeding her the water. Well now I have all this rice! So I came up with this recipe to use some of it. Hope you enjoy it as much as I did.


★★★★★ 1 vote

10 Min
20 Min
Stove Top


  • 1 can(s)
    bean and bacon soup, condensed
  • 1 can(s)
    tomatoes (15 oz), canned and chopped, with liquid or 5 roma tomatoes peeled and diced
  • 1 can(s)
    water (soup can), only if using roma tomatoes
  • 2 c
    cooked rice/leftover/cold

How to Make Pumped-up Bean and Bacon Soup


  1. Empty the soup and canned tomatoes into a medium pot over med high heat. stir. add rice. bring to a boil. reduce heat and simmer for 5-10 min. serve hot
  2. using whole canned tomatoes and chopping/dicing them gives better flavor to the soup. If using fresh tomatoes make sure you peel them first or the skins will separate from the fruits and the texture of the soup will not be as good.
  3. you may need to add extra water depending on your canned tomatoes to make the liquid equal 1 soup can of liquid. do not use tomato puree or sauce.

Printable Recipe Card

About Pumped-up Bean and Bacon Soup

Course/Dish: Bean Soups
Main Ingredient: Rice/Grains
Regional Style: American

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