802 bean soup recipes

A warming chowder of turnips, mushrooms, lima beans, and tomatoes seasoned with cumin, fennel seeds, and chili powder in turkey stock. Hearty cold-weather comfort in a bowl.

Bohna soup is a traditional Pennsylvania Dutch bean and milk soup, finished with brown butter croutons. Six pantry ingredients and a heritage recipe in one pot.

A hearty and warm choice for those cold winter nights.

Easy chili soup with ground beef, chili beans, tomato juice, and zesty tomato soup. Six ingredients, one pot, and it tastes like it simmered all day.

Hearty ground beef minestrone soup with kidney beans, carrots, green beans, lima beans, and pasta shells in a beefy tomato broth seasoned with Italian herbs.

The easy-to-make, classic green bean casserole with french fried onions.

If you love chili, you will simply adore this savory crockpot dish that doesn't take a lot to make.

German vegetable soup built on a long-simmered soup bone broth with cabbage, turnip, lima beans, corn, and tomatoes, thickened with a flour-milk slurry. Pennsylvania Dutch comfort food.

Slow cooker Italian vegetable soup with kidney beans, corn, carrots, and a Parmesan finish. A pantry-friendly dump-and-go recipe that simmers into a hearty bowl.

Make this world favorite dish that will have your family eager to set the table and wash up before dinner.

Green bean casserole built with cream of celery soup, sour cream, sweet corn, and a buttery Ritz cracker topping crowned with slivered almonds. A creamier, crunchier riff on the holiday-table classic.

Easy Hungarian-style beef soup with paprika, caraway, wide noodles, and a finish of sour cream. Made with canned tomato soup as a shortcut for weeknight goulash flavor without the long simmer.

Anne's best, easy green bean casserole with french fried onions.

8 can taco soup, the dump-and-heat dinner that opens eight cans into one pot: chicken, beans, corn, tomatoes, enchilada sauce, and taco seasoning. No chopping, ready in minutes, feeds a crowd.

Traditional Shabbos cholent slow-cooked overnight with meat, soup bones, potatoes, barley, beans, and onions. This classic Jewish Sabbath stew simmers 18 to 24 hours for deeply rich, tender results.

Old-fashioned beef vegetable soup built from meaty soup bones, loaded with potatoes, carrots, cabbage, green beans, peas, and rice. One pot, one hour, and enough soul-warming goodness to feed the whole family.