Franks and Beans Soup

Cindi Bauer


This is a hearty, delicious, quick 'n easy soup to put together.


☆☆☆☆☆ 0 votes

6 - 7
Stove Top


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8 jumbo
size franks, cut into 1/8 to 1/4 inch slices
2 teasp.
vegetable oil
3 cans
(11-1/2 oz.) each, condensed bean with bacon soup
Add water
3 and 3/4 cups of water
1 can
(15 oz.) dark red kidney beans, rinsed & drained
1 can
(15 oz.) light red kidney beans, rinsed & drained
3 teasp.
minced dried onion flakes
add an 1/8 teaspoon, plus 1/16 teaspoon of black pepper

How to Make Franks and Beans Soup


  • 1In a large stockpot over medium heat, add the vegetable oil.
  • 2Add the sliced franks; cook and stir frequently for 4 minutes, to lightly brown the franks.
  • 3Add the 3 cans of soup, the water, kidney beans, dried onion flakes, and pepper; stir to mix.
  • 4Cook soup over low heat, uncovered, until soup has heated through (about 18 minutes).
  • 5Note: The brand of franks I used to make this soup were, Farmland Hickory Smoked Deli-Style Franks, but you could substitute jumbo size hot dogs for the franks, if desired.

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