Hot Bean Soup

Hot Bean Soup

12 Reviews 1 Pic
  • Prep

    1 m
  • Cook

    5 m
  • Ready In

    6 m
Recipe by  Anika

“This is my favorite soup and is best when served with a Caesar salad.”

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Adjust Servings

Original recipe yields 4 servings



  1. Place pinto beans and garbanzo beans in a medium sized stock pot with water. Cook for 5 minutes over medium-high heat and then add chicken bouillon granules. Mix well and add hot pepper sauce.
  2. Once heated through mash the beans and serve.

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Reviews (12)

Rate This Recipe


As written, this soup would have been way too bland for me, but I liked the idea. With the following additions, which included, garlic and onion powders, cumin, chili powder, paprika and low sodium, fat free chicken broth, it was just about perfect. I ran the beans thru my food processor before adding them to the liquid. Good start and thanks!



This soup prompted me to become a member just so I could comment on it! It was simple, delicious, and a great source of fiber! Because I use it in almost all my soups, I added a dash of garlic powder. A bit of carrot or celery might be nice as well. Thanks for a great quick soup!



As suggested I added a bit of onion powder, garlic powder and cumin, as well as the hot sauce. The soup was easy to prepare and delicious. Will definitely make again.

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Amount Per Serving (4 total)

  • Calories
  • 197 cal
  • 10%
  • Fat
  • 2 g
  • 3%
  • Carbs
  • 36.5 g
  • 12%
  • Protein
  • 9.1 g
  • 18%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Sodium
  • 738 mg
  • 30%

Based on a 2,000 calorie diet



previous recipe:

Garbanzo Bean Soup II


next recipe:

Black Bean Soup II