5 Easy Bean Soups That Will Save You Money

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I hope you enjoy making some of my 5 easy bean soups that will save you money today. It seems like the higher the price of meat goes up the more Mark and I eat bean soups. I’m actually fine with that because I could easily be a vegetarian full time. I was just cleaning out the pantry to find some cans I could throw together for dinner tonight. I do cook beans in my pressure cooker sometimes, but since we’re down to two people, I tend to buy more cans of beans. I love the convenience of the cans, and yes, I examine the cans before they go in the shopping basket to make sure I can pronounce all the ingredients.

I buy cases of canned goods when they go on sale. The beans I like the best are pinto beans, black beans, kidney beans, garbanzo beans, vegetarian refried beans, white beans, and chili beans, to name a few. When my daughters were growing up we always bought bags of pinto beans. We also ate a lot of homemade refried beans.

I have learned to eat canned refried beans on a tortilla without cheese. In my younger years, I would not have eaten a burrito without cheese. Well, I’m pretty much staying away from all dairy. I love adding a can of green chilies to the refried beans, and of course salsa I could drink from the bottle, well almost. Safe Salsa Recipe To Bottle Yourself

As you know, we can always add another can of beans to stretch a meal. Gotta love it!

Yummy Bean Soups

1. Mexican Chicken Soup

Ingredients:

  • 3-4 cups of cooked chicken cut into bite-size pieces
  • 2 cups canned diced tomatoes
  • 1 clove of garlic, minced or instant garlic
  • 1/2 to 1 cup chopped onion, finely chopped
  • 1-4 ounce can green chilies, chopped
  • 2 cups of canned pinto beans
  • 1 quart of chicken broth

Instructions:

Combine the ingredients in a large soup pot and simmer for 30-35 minutes, or until heated through.

PRINTABLE recipe: Recipe by Food Storage Moms

2. All-Time Favorite Chili

Instructions:

  • 2 pounds ground beef
  • 2 onions finely chopped
  • 2 red or green bell peppers, chopped into bite-size pieces
  • 2 cloves of garlic, chopped
  • 2- 16-ounce cans kidney beans undrained
  • 2-16-ounce cans diced tomatoes
  • 2-14.5-ounce cans of diced tomatoes
  • 2-16-ounce cans of chili beans, undrained
  • 1 teaspoon sweet basil
  • 1-8-ounce can tomato sauce
  • 2 packages of chili seasoning (or just throw in some chili powder and cumin like I do)

Instructions:

Grab a frying pan and brown the hamburger, drain the fat and add the onions, bell peppers, and garlic. Cook until tender.

Add the remaining ingredients and bring the mixture to a boil, turn it down. Simmer for two hours on the stove, or cook in your slow cooker on low for about four hours.

PRINTABLE recipe: Recipe by Food Storage Moms

3. 30-Minute Taco Soup

Ingredients:

  • 1 pound hamburger
  • 1 large onion, finely chopped
  • 2-14.5-ounce cans of diced tomatoes
  • 1-16-ounce can kidney beans, undrained
  • 1-16-ounce can of corn, undrained
  • 1 package taco seasoning packet (or just throw in some chili powder and cumin like I do)

Instructions:

Grab a soup pan to brown the hamburger and the chopped onion, drain the grease if any. Stir in the remaining ingredients. Simmer for 30 minutes or combine the ingredients in a slow cooker on low for 3-4 hours. Serve with grated cheese and a dollop of sour cream.

PRINTABLE recipe: Recipe by Food Storage Moms

4. Ham Hock Bean Soup

Ingredients:

  • Ham Hock
  • Ham hock left over from having served a spiral sliced type ham or chunks of leftover ham
  • 2 cups chopped onions
  • 2 cups chopped celery
  • 2 cups thinly sliced carrots
  • 1 teaspoon sweet basil
  • Salt and Pepper to taste
  • Sugar to taste (my secret ingredient-optional)
  • 3-4 cans 15-ounces white beans, not drained
  • Water to cover ham

Instructions:

Place the ham hock in the slow cooker, cover with water after all the ingredients are placed in the slow cooker. I like to cook this on low in my slow cooker all day for about 6-8 hours. I love the “set and forget” dinner idea.

PRINTABLE recipe: Recipe by Food Storage Moms

5. White Chili With Chicken

Ingredients:

  • 4 chicken breasts, skinless, boneless, and cut into bite-size pieces
  • 1 onion finely chopped
  • 1/2 cup butter
  • 3-15-ounce cans of white beans, drained
  • 16-ounce jar salsa
  • 8-ounces of Monterey Jack Cheese with jalapenos cut into cubes
  • 15-ounces of chicken broth
  • 15-ounces of sour cream (ADD JUST BEFORE SERVING)

Instructions:

Brown the chicken in part of the butter with the chopped onion until cooked as desired. Combine all the ingredients, except the sour cream, in a slow cooker and cook on low for 4-6 hours. Stir in the sour cream right before serving.

PRINTABLE recipe: Recipe by Food Storage Moms

These are five of my very favorite soups I make all the time. Just about every recipe can be made vegetarian if you want to skip the meat. There is something about bean soups, you can always add a few more beans to the soup pot or slow cooker to feed more people. Please store beans, they are inexpensive and a great source of protein. God bless you for being prepared. If you have the desire, invite some neighbors over to your home for some soup and bread. If someone is ill in your neighborhood they would love a pot of soup. I promise. Stay well, my friends. Wash your hands and eat healthily and stay away from crowds, if possible.

French Bread In One Hour by Linda

My favorite things:

Slow Cooker

Soup Ladle

Copyright pictures:

Soup: AdobeStock_59334443 by Brent Hofacker

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