The Frugal Kitchen: Easy Bean Soup

Here is an easy, but fulfilling soup that can be made in a flash and kept on the stove until you feel like eating.  I like to make skillet corn bread to accompany it.

A Frugal Convenience Food

Easy Bean Soup


2 cans pinto, navy or great northern beans
3/4 of a can of water
1 onion, diced
1 red bell pepper, diced
2 cloves garlic, minced
2 teaspoons balsamic vinegar
Left over ham, bacon or 1 tablespoon ham soup base
1/2 - 1 teaspoon of salt
pepper to taste
3 tablespoons olive oil

Heat the olive oil in a heavy pot over medium heat.  Saute the onions and pepper until softened, then add garlic for a minute.  Pour in drained beans and water.  Add vinegar, 1/2 tsp. of salt and pepper.  Stir well, then put in meat or soup base.  Simmer for at least an hour covered.  Taste for salt, add more if necessary.

This is a hearty meal that is inexpensive and simple.  It feeds four and can be doubled.  This is one of those dishes that actually tastes better when reheated for a later meal!

God bless,
Pam