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


Add to Grocery List

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

How to Make Easy, Peasy Bean Soup


  • 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.

Printable Recipe Card

About Easy, Peasy Bean Soup

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

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