Quick Baked Bean Soup Vegetarian Recipes

BAKED BEAN SOUP

Baked Bean Soup image

Looking for a mouth-watering dinner made using Progresso® broth? Then check out this soup recipe made using bacon, baked beans and ground beef that's ready in 25 minutes.

Provided by By Betty Crocker Kitchens

Categories Lunch

Time 25m

Yield 4

Number Of Ingredients 6

Ingredients

3 slices bacon, chopped
1 lb lean (at least 80%) ground beef
1 can (21 oz) baked beans
1 3/4 cups Progresso™ beef-flavored broth (from 32-oz carton)
1 can (5.5 oz) vegetable juice
3 tablespoons ketchup

Steps:

In 2-quart saucepan, cook bacon over medium-high heat 2 minutes. Add beef; cook 5 to 8 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
Add remaining ingredients; mix well. Cover; cook over medium heat 10 minutes, stirring occasionally, until thoroughly heated.

Nutrition Facts : Calories 410, Carbohydrate 38 g, Fat 1, Fiber 8 g, Protein 34 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1470 mg

VEGETABLE-BEAN SOUP

Vegetable-Bean Soup image

This time of year is filled with fancy fare, so we all need a change of pace during the week. This simple soup is tasty, and extremely gratifying.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Time 50m

Number Of Ingredients 12

Ingredients

2 tablespoons extra-virgin olive oil
2 medium carrots, diced small
2 celery stalks, diced small
1 medium yellow onion, diced small
3 garlic cloves, minced
1 teaspoon dried thyme
Coarse salt and ground pepper
2 cans (15.5 ounces each) cannellini beans, rinsed and drained
1 can (28 ounces) diced tomatoes
4 cups low-sodium vegetable broth
1/4 cup chopped fresh parsley
Grated Parmesan, for serving

Steps:

In a large pot, heat oil over medium-high. Add carrots, celery, and onion and cook until onion is translucent, about 6 minutes. Add garlic and thyme and season with salt and pepper; cook until fragrant, about 3 minutes. Add beans, tomatoes, broth, and parsley and bring to a boil. Reduce heat and simmer until vegetables are tender, 25 to 30 minutes. Season to taste with salt and pepper. Divide soup among four bowls and serve with Parmesan.

Nutrition Facts : Calories 312 g, Fat 8 g, Fiber 10 g, Protein 11 g, SaturatedFat 1 g

QUICK BEAN SOUP

Quick Bean Soup image

A co-worker of mine brought this soup for everyone to sample at lunch one day. I ended up eating a heaping bowlful even though I don't normally care for soup. It's that good.-Dorothy Anderson, Woodstock, Illinois

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 6-8 servings (about 2-1/4 quarts).

Number Of Ingredients 13

Ingredients

1 medium onion, chopped
2 medium carrots, chopped
2 celery ribs, chopped
2 cups water
2 cans (15 ounces each) navy or great northern beans
1 can (28 ounces) diced tomatoes, undrained
1 pound smoked sausage, cut into 1/2-inch slices and halved
1 teaspoon salt
1/2 teaspoon garlic salt
1/2 teaspoon paprika
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
1/2 teaspoon pepper

Steps:

In a 3-qt. saucepan, combine onion, carrots, celery and water. Bring to a boil; boil for 5 minutes. Add the remaining ingredients; mix well. Heat through.

Nutrition Facts : Calories 243 calories, Fat 14g fat (6g saturated fat), Cholesterol 34mg cholesterol, Sodium 1270mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 5g fiber), Protein 12g protein.

QUICK AND EASY BAKED BEAN SOUP

Quick and Easy Baked Bean Soup image

I needed an easy way to use up some cans of baked beans (which I don't like as a side dish) so I came up with this soup. Tasty and speedy! I used some left over grilled pork loin and it was delicious. I imagine you could use ham, chicken or bacon with similar results.

Provided by LousyChef

Categories Lunch/Snacks

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
1 large onion, chopped
2 medium carrots, chopped
4 stalks celery, chopped
1 teaspoon minced garlic
1 lb cooked ham, cubed or 1 lb bacon
2 (14 ounce) cans baked beans, undrained
1 (14 ounce) can chopped tomatoes
1 (14 ounce) can vegetable stock or 1 vegetable bouillon cube
2 tablespoons Worcestershire sauce
water, to desired consistency

Steps:

Heat oil in a large soup pot.
Fry onion, carrot, celery, garlic and meat for about 5 minutes, until tender.
Add the rest of the ingredients except extra water, and simmer for 20 minutes.
Add additional water to desired consistency. I liked mine more like a stew. You may like yours more soupy. It does thicken up!
Goes great with grilled cheese sandwiches or cornbread muffins.

EASY VEGAN BAKED BEANS

Easy Vegan Baked Beans image

This is a less-sweet baked beans recipe that's better the second day. I really like the different flavor of this one. Although the recipe says to cover while cooking, I left it uncovered since it seemed juicier than I wanted. This was no problem and it did work to thicken them up. From Eden Organic Foods.

Provided by Vino Girl

Categories Beans

Time 35m

Yield 5 serving(s)

Number Of Ingredients 8

Ingredients

1 tablespoon olive oil
1 cup onion, diced
2 garlic cloves, minced
1 (15 ounce) can great northern beans, do not drain
1/2 cup tomatoes, crushed (canned or fresh)
2 tablespoons pure maple syrup or 2 tablespoons barley malt syrup
1 tablespoon soy sauce
1 tablespoon mustard

Steps:

Preheat oven to 350°.
Heat oil; sauté onions and garlic.
Mix all ingredients together and place in a casserole dish.
Cover and bake for 25-30 minutes.

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