Marie’S Baked Bean Soup

This robust baked bean soup transforms simple canned ingredients into a deeply flavorful, comforting meal. By combining butter beans, baked beans, and kidney beans with sweet pineapple, tangy vinegar, and crisp bacon, you achieve a complex balance of sweet, smoky, and savory notes. The slow-cooking process allows the flavors to meld and the texture to thicken naturally, creating a rich stew-like consistency. It&# 226;ÂÂs an ideal dish for cold evenings, potlucks, or when you need a substantial vegetarian-friendly (if bacon is omitted) option that feels like home cooking. Easy to prepare with minimal chopping, this soup delivers maximum satisfaction with minimal effort.

Cooking Method: Baking, Slow Cooking, Smoking

Cuisine: Global

Courses: Soups

Difficulty: Intermediate

Servings: 6

Calories: 1912.0

Dietary: Gluten-free

Description

This robust baked bean soup transforms simple canned ingredients into a deeply flavorful, comforting meal. By combining butter beans, baked beans, and kidney beans with sweet pineapple, tangy vinegar, and crisp bacon, you achieve a complex balance of sweet, smoky, and savory notes. The slow-cooking process allows the flavors to meld and the texture to thicken naturally, creating a rich stew-like consistency. It&# 226;ÂÂs an ideal dish for cold evenings, potlucks, or when you need a substantial vegetarian-friendly (if bacon is omitted) option that feels like home cooking. Easy to prepare with minimal chopping, this soup delivers maximum satisfaction with minimal effort.

Ingredients

16 ounce Cooked dry butter beans
2 tablespoon Brown sugar
1 can Baked beans (15-16 oz)
16 ounce Dark red kidney beans, drained
16 ounce Stewed, diced tomatoes
16 ounce Chunk pineapple, drained
1 lb Bacon, cooked and chopped (with drippings)
1 large Onion, chopped
1.5 teaspoon Salt
1.5 teaspoon Peppered seasoning (e.g., Schilling)
1.5 tablespoon Red wine vinegar or Apple cider vinegar
1 teaspoon Liquid smoke (optional, to taste)

Directions

1
Chop the onion and cook the bacon until crispy; reserve the bacon drippings.
2
Place the chopped onion, cooked bacon, and bacon drippings into the slow cooker pot.
3
Add the butter beans, baked beans, kidney beans, stewed tomatoes, and drained pineapple chunks to the pot.
4
Stir in the brown sugar, salt, peppered seasoning, vinegar, and liquid smoke.
5
Mix all ingredients thoroughly to combine.
6
Cover the slow cooker and cook on low for 6 hours.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 1912.0kcal

% Daily Value *
Total Fat 216.0g333%
Saturated Fat 136.0g680%
Cholesterol 573.3mg192%
Sodium 1714.7mg72%
Total Carbohydrate 0.3g1%
Dietary Fiber 0.0g0%
Sugars 0.3g
Protein 2.4g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a vegetarian version, omit the bacon and liquid smoke. You can substitute bacon drippings with a tablespoon of vegetable oil or butter, and add a dash of smoked paprika for depth.

If you prefer a smoother soup texture, you can partially blend the soup with an immersion blender before serving, leaving some chunks for texture.

Taste before adding extra salt, as the baked beans and bacon are already salty. Adjust seasoning to your preference.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavor often improves the next day.

Keywords: baked beans, bean soup, slow cooker, bacon, comfort food, vegetarian option, smoky flavor, hearty soup, easy dinner, bean stew, slow cooking, pineapple, kidney beans, butter beans, warm soup, meal prep

Read it online: https://www.chefs-mate.com/recipe/maries-baked-bean-soup-2/