FRANKS AND BEANS SOUP
This is a hearty, delicious, quick 'n easy soup to put together.
Provided by Cindi M Bauer @DomesticGoddess
Categories Bean Soups
Number Of Ingredients 8
Steps:
- In a large stockpot over medium heat, add the vegetable oil.
- Add the sliced franks; cook and stir frequently for 4 minutes, to lightly brown the franks.
- Add the 3 cans of soup, the water, kidney beans, dried onion flakes, and pepper; stir to mix.
- Cook soup over low heat, uncovered, until soup has heated through (about 18 minutes).
- 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.
BILLIONAIRE'S FRANKS AND BEANS
Usually, franks and beans is made by opening up a couple cans of baked beans, and heating it up with some sliced hotdogs. Not exactly something you'd serve to visiting dignitaries. However, by adding some fresh veggies, plain beans, and high-quality beef hot dogs, we can achieve something much healthier, equally delicious, and every bit as comforting. Serve with buttered toast and Champagne.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Stews
Time 50m
Yield 4
Number Of Ingredients 14
Steps:
- Lightly score hot dog skins from end to end on 4 sides. This helps keep them flat when they cook. Slice into 1/2-inch rounds.
- Melt butter in large pot over medium heat. Add onions, poblano pepper, celery, and cayenne pepper. Season with salt and pepper. Cook and stir until vegetables are soft and onions are translucent, 5 to 7 minutes.
- Stir in hot dog slices and cook until heated through and fat from hot dogs mixes with the butter, about 3 minutes. Add brown sugar, ketchup, mustard, Worcestershire sauce; pour in chicken broth. Stir in beans. Raise heat to bring mixture to a simmer; reduce heat to low and cook until flavors mix, about 30 minutes. While beans are cooking, use a wooden spoon to crush some of them against the side of the pot to help thicken the stew. If mixture gets too thick, add more broth.
- Just before serving, stir in chopped green onions.
Nutrition Facts : Calories 653.2 calories, Carbohydrate 49.4 g, Cholesterol 75.4 mg, Fat 40.4 g, Fiber 10.2 g, Protein 22.4 g, SaturatedFat 17 g, Sodium 2057.5 mg, Sugar 14 g
EASY BEANS AND FRANKS SOUP
Make and share this Easy Beans and Franks Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Beans
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a 2 quart saucepan, mix baked beans, vegetable juice, hot dogs, carrots, onion, garlic, and Worcestershire sauce.
- Heat to boiling; decrease heat.
- Simmer, uncovered, for 10 to 15 minutes, stirring occasionally, or until carrots are tender.
Nutrition Facts : Calories 685.6, Fat 13.5, SaturatedFat 5.3, Cholesterol 23.9, Sodium 689, Carbohydrate 139.7, Fiber 1.7, Sugar 134.3, Protein 6.2
BEANS-N-FRANKS
A big favorite with my husband!! Very easy and the kids love it, too.
Provided by KIRBYGOLDS
Categories 100+ Everyday Cooking Recipes
Time 50m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Melt butter in a skillet over medium heat. Saute onions in butter until tender. Stir in the baked beans and sliced frankfurters. Season with brown sugar, mustard and celery salt. Transfer to a 2 quart casserole dish.
- Bake for 40 minutes, stirring occasionally.
Nutrition Facts : Calories 355.6 calories, Carbohydrate 25.5 g, Cholesterol 42.6 mg, Fat 23 g, Fiber 3.2 g, Protein 12.7 g, SaturatedFat 8.6 g, Sodium 1350.1 mg, Sugar 14.5 g
QUICK BEAN SOUP
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
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.
VEGETABLE-BEAN SOUP
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
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
EASY BEANS AND FRANKS SOUP
Number Of Ingredients 7
Steps:
- 1. Mix all ingredients in 2-quart saucepan.2. Heat to boiling reduce heat. Simmer uncovered 10 to 15 minutes or until carrots are tender.1 SERVING: Calories 420 (Calories from Fat 190) Fat 21g (Saturated 8g) Cholesterol 40mg:Sodium 970mg Carbohydrate 49g (Dietary Fiber 5g) Protein 15g • % Daily Value: Vitamin A 100%:Vitamin C 18% Calcium 10% Iron 18% • Exchanges: 3 Starch, 1/2 High-Fat Meat, 1 Vegetable,2 1/2 Fat • Carbohydrate Choices: 3together timePractice listening. Bone up on listening skills with your kids at mealtime. "Sounds like you had a fun day," or "Wow! You really liked that class." lets them know that you're listening and want to know how their day was.
Nutrition Facts : Nutritional Facts Serves
EASY BEANS AND FRANK SOUP
Enjoy this easy-to-make baked beans and bacon soup - slow cooked with carrots and eight-vegetable juice - a hearty meal!
Provided by Betty Crocker Kitchens
Categories Entree
Time 6h10m
Yield 6
Number Of Ingredients 7
Steps:
- Mix all ingredients in 3 1/2- to 6-quart slow cooker.
- Cover and cook on low heat setting 6 to 8 hours (or high heat setting 3 to 4 hours) or until carrots are tender.
Nutrition Facts : Calories 295, Carbohydrate 34 g, Cholesterol 25 mg, Fiber 8 g, Protein 14 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1370 mg
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