franks and beans soup

Name: Franks and Beans Soup
Yield: 6
Cuisine: American
Ingredients: 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; pepper - add an 1/8 teaspoon, plus 1/16 teaspoon of black pepper

45 Pinches 3 Photos

Cindi Marie Bauer

Marshfield, WI

Updated on Jan 27, 2014

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

Rate

prep time

cook time

method Stove Top

yield 6 - 7

Ingredients

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
pepper - add an 1/8 teaspoon, plus 1/16 teaspoon of black pepper

How To Make franks and beans soup

Step 1

In a large stockpot over medium heat, add the vegetable oil.

Step 2

Add the sliced franks; cook and stir frequently for 4 minutes, to lightly brown the franks.
Step 3

Add the 3 cans of soup, the water, kidney beans, dried onion flakes, and pepper; stir to mix.
Step 4

Cook soup over low heat, uncovered, until soup has heated through (about 18 minutes).
Step 5

Note: 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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