Hearty beans and sweet maple come together in this delicious soup that’s made in 15 minutes using ingredients you have in your pantry.
If you’ve got some maple syrup in your fridge or cupboard, and a few cans of beans, you’ve got what you need to make a delicious soup in no time at all.
The inspiration for this soup came from the cans of baked beans that have maple in them. I just loved that flavor combination and wanted it in other things, like soup!
This soup comes together really quickly mostly because the canned ingredients are already fully cooked so all you’re doing is mixing everything together and heating it up.
To start, if you have any cured meats on hand, they’re great in this soup (but they’re optional). Get out your soup pot and brown the chopped up cured meat in the pot. If it’s bacon, you don’t need to add any oil first, just cook it. If it’s ham or kielbasa or another kind of sausage, add a tablespoon of cooking oil to the pot, heat it up, then brown the chopped cured meat in there. Once it’s browned, you add the next ingredients directly to the pot.
If you’re not using any cured meat, you just start by adding ingredients to the soup pot. You add some chicken stock, canned pinto beans, canned diced tomatoes, canned carrots, maple syrup, and chili powder. Get that heating up.
While it’s heating, you mix together some flour and some more chicken stock. Then add that to the soup. It will thicken it slightly as it heats, giving the soup a bit more body.
That’s pretty much it. Heat it all the way through, stir it, taste it, add salt and pepper, if you’d like. Then finish it off with another drizzle of maple syrup and eat. I hope you love it!
Christine 🙂
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Maple Bean Soup
Hearty beans and sweet maple come together in this delicious soup that’s made in 15 minutes using ingredients you have in your pantry.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 5 servings 1x
- Category: Entrée
- Method: Stovetop
- Cuisine: American
Ingredients
- Optional cured meat*
- 2 and 1/2 cups low-sodium chicken stock, divided
- 3 (16 oz.) cans low-sodium pinto beans (undrained)
- 1 (28 oz.) can diced tomatoes (I prefer petite diced), with juice
- 1 (14.5 oz.) can sliced carrots, drained
- 3 Tbsp. maple syrup, divided
- 1 Tbsp. chili powder
- 2 Tbsp. all-purpose flour
- salt
- black pepper
Instructions
- Put a large pot or Dutch oven over high heat. Add 2 cups of the chicken broth, pinto beans (with liquid), diced tomatoes (with juice), carrots, 2 tablespoons of the maple syrup, and the chili powder. Stir, cover, and heat.
- While the soup is heating, put the flour in a mason jar and add the remaining ½ cup of chicken broth. Put the lid on tightly and shake it all around until well-mixed.
- While stirring the soup, add the contents of the mason jar to soup pot. Bring soup to a simmer, stirring often.
- Taste the broth and add salt and pepper if desired. Stir in the remaining 1 tablespoon of maple syrup and serve.
Notes
If you have any bacon, ham, or kielbasa or other cured meat (especially anything with a smoky flavor), before Step #1, cook the chopped cured meat in the pot in a bit of oil if needed until browned. Then add the ingredients from Step #1 being sure to scrape up any brownings from the bottom of the pot so they mix with the liquid. Use 4-6 strips bacon, 1 cup finely chopped ham, or 1 cup finely chopped kielbasa.
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