Bean & Franks Soup
Submitted by guitarslim
Thick, smoky baked bean soup loaded with sliced hot dogs, carrots, and onions in a tangy vegetable juice broth. Topped with melted cheese. A kid-friendly classic.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minIf you grew up on beans and franks, this soup is going to hit you right in the nostalgia.
Baked beans in brown sugar sauce get simmered with chunky hot dog pieces, sliced carrots, and onions in a tangy vegetable juice broth spiked with Worcestershire.
It’s thick, it’s smoky, and it’s the kind of no-fuss dinner that kids will actually ask for seconds of.
Ladle it into bowls and pile on shredded American or cheddar cheese while it’s still steaming so it gets all melty and gooey on top.
Chef Tips
- Use bacon fat instead of butter to saute the vegetables if you want an extra layer of smoky, porky flavor.
- V8 or any vegetable juice cocktail works great here. Tomato juice is a fine substitute if that’s what you have on hand.
- Cut the hot dogs into thick 1-inch coins so they hold up in the soup and give you a satisfying bite in every spoonful.
Ingredients
Directions
Cook carrots, onions and garlic in the butter in a 3 quart sauce pan.
Stirring frequently until crisp and tender.
Stir in the remaining ingredients except for the cheese.
Heat over medium heat, stirring occasionally until hot.
Serve with cheese.
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