Barbecue Bean Soup
A hearty, smoky barbecue bean soup packed with tomatoes, roasted red peppers, and warm spices, perfect for comforting meals and satisfying a crowd.
Ingredients
- 3 c. chopped onion ⓘ
- 3 cloves garlic, minced ⓘ
- 1/4 c. vegetable oil ⓘ
- 2 Tbsp. chili powder ⓘ
- 2 Tbsp. ground cumin ⓘ
- 2 (32 oz.) cans tomatoes, including the juice, chopped ⓘ
- 3 (16 oz.) cans pink or pinto beans, drained and rinsed ⓘ
- 2 (7 oz.) jars roasted red peppers, rinsed and chopped ⓘ
- 3 1/2 c. beef stock ⓘ
- 1 tsp. allspice ⓘ
- 1/4 tsp. ground cloves ⓘ
- 1/4 c. molasses ⓘ
- 1 Tbsp. Tabasco sauce ⓘ
- 2 tsp. cider vinegar ⓘ
Instructions
- In a stock pot, cook the onion and garlic in oil over a moderate heat, stirring until soft.
- Stir in the chili powder, cumin, allspice, and cloves; simmer for a minute.
- Add the chopped tomatoes with their juice, drained and rinsed beans, roasted red peppers, and beef stock.
- Season with salt and pepper to taste.
- Simmer, partially covered, stirring occasionally for 1 1/2 hours.
- Stir in the vinegar and simmer until heated through.
Tips & Substitutions
For added depth, consider substituting smoked paprika for chili powder, which will enhance the barbecue flavor. If you prefer a vegetarian version, substitute vegetable stock for beef stock and use canned black beans instead of pinto or pink beans. Additionally, fresh herbs like cilantro can brighten the dish. Adjust the heat by varying the amount of Tabasco sauce to suit your taste.
Serving Suggestions
Serve this hearty soup with a side of cornbread or crusty bread for a satisfying meal. Consider topping each bowl with a dollop of sour cream or Greek yogurt for creaminess. It pairs beautifully with Marie'S Surprise Meat Loaf for a robust dinner spread. Fresh cilantro or green onions can also make a great garnish to enhance the presentation.
Storage & Reheating
Leftover Barbecue Bean Soup can be stored in an airtight container in the refrigerator for up to 5 days. To reheat, simply warm it on the stove over medium heat, stirring occasionally, until heated through. For longer storage, freeze the soup in individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Barbecue Bean Soup contains roughly 1169 calories, with 31g protein, 170g carbohydrates, and 60g fat. It is an excellent source of dietary fiber (169% of the Daily Value), iron (142% of the Daily Value), and vitamin A (81% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned beans instead of dried?
Absolutely! Canned beans are a great time-saver. Just make sure to drain and rinse them well before adding them to the soup. This helps reduce sodium content and prevents any metallic taste from the can. The cooking time in the recipe will remain the same, as you’re simply warming the beans through.
What can I do if the soup is too thick?
If you find the soup too thick for your liking, simply add more beef stock or water until you reach your desired consistency. Remember to adjust the seasoning afterward, as adding liquid can dilute the flavors. A splash of cider vinegar can also brighten the flavors if it seems too rich.
How can I make this soup spicier?
To amp up the heat, you can add more Tabasco sauce or include diced jalapeños or crushed red pepper flakes. Another option is to sauté the garlic and onions with a diced fresh chili pepper at the beginning. Just be sure to taste as you go, as it's easy to overdo the spice!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).