Hot Bean Soup12 Reviews
- Prep: 1 min
- Cook: 5 min
- Ready In: 6 min
“This is my favorite soup and is best when served with a Caesar salad.” - by Anika
Original recipe yields 4 servings
- 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.
- Once heated through mash the beans and serve.
Amount Per Serving (4 total)
- 197 cal
- 2 g
- 36.5 g
Based on a 2,000 calorie diet
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, f..." See moreat 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...." See more A bit of carrot or celery might be nice as well. Thanks for a great quick soup!"
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