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Quick Vegetable Bean Soup

Total Time

Prep/Total Time: 25 min.


12 servings (4 quarts)

This soup is one of my favorite fast dishes on a cold winter day. My husband and I like to eat this soup out of mugs in front of the fireplace.—Mary Ann Morgan, Cedartown, Georgia


  • 3 cans (15-1/2 ounces each) great northern beans, rinsed and drained
  • 4 cups water
  • 2 cans (15-1/2 ounces each) hominy, rinsed and drained
  • 1 package (16 ounces) frozen shoepeg corn
  • 1 can (15 ounces) crushed or diced tomatoes, undrained
  • 1 can (11-1/2 ounces) condensed bean and bacon soup, undiluted
  • 1 can (10 ounces) diced tomatoes and green chilies, undrained
  • 1 medium onion, chopped
  • 1 medium green pepper, chopped
  • 1 tablespoon dried cilantro flakes
  • 1 tablespoon dried parsley flakes
  • 1 teaspoon ground cumin
  • 2 bay leaves
  • 1 cup shredded cheddar cheese


  1. In a Dutch oven or soup kettle, combine the first 13 ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Discard bay leaves. Sprinkle with cheese.

Nutrition Facts

1-1/3 cups: 328 calories, 4g fat (2g saturated fat), 8mg cholesterol, 614mg sodium, 56g carbohydrate (0 sugars, 12g fiber), 18g protein.

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