Bean and Meat Soup

4
SOIABEA 0

"A little recipe I made for my family. They loved it! I hope you do, too! Serve with a nice slice of French bread."
Saved
Save
I Made it Rate it Share Print

Ingredients

1 h 15 m servings 324 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

  • Calories:
  • 324 kcal
  • 16%
  • Fat:
  • 11.1 g
  • 17%
  • Carbs:
  • 37.2g
  • 12%
  • Protein:
  • 21 g
  • 42%
  • Cholesterol:
  • 29 mg
  • 10%
  • Sodium:
  • 1222 mg
  • 49%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Heat the oil in a large pot over medium heat, and cook the bacon, turkey, and onion until bacon is evenly brown and onion is tender.
  2. Mix the tomato puree, brown sugar, and mustard into the pot. Season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 30 minutes, stirring occasionally.
  3. Mix the kidney beans and cannellini beans into the soup. Add water to keep the ingredients covered, if needed. Continue to cook, stirring occasionally, until beans are heated through.

Reviews

4

I made this the first time and accidentally bought cubed ham instead of turkey. it was amazing.

It was pretty good. Certainly needed some more spice.

Very good for cold days! It was really good for the cold night I made it on too! I did add some more spice though!

Really good and hearty! Good for a winter meal!