easy, peasy bean soup
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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prep time
15 Min
cook time
25 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- 1-15oz. can great northern beans, rinsed & drained
- 1-15oz. can kidney beans, rinsed & drained
- 1-15oz. can baked beans
- 2 cans tomato soup
- 2 cups water
- 3 tablespoons butter or margarine
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup onions, diced
- 1 tablespoon lemon juice
- 1 1/2 cups ham, diced, cooked and lightly browned
- 1 teaspoon marjoram, dried
- 1 teaspoon freshly ground black pepper
How To Make easy, peasy bean soup
-
Step 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.
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Step 2Add water, soup and lemon juice. Stir well then add beans. Stir again, then simmer until heated through (15 to 20 minutes or longer)
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Step 3Serve with a fresh salad and corn bread.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Bean Soups
Tag:
#Quick & Easy
Ingredient:
Beans/Legumes
Diet:
Dairy Free
Culture:
Southern
Method:
Stove Top
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