Of course! Barbecued Bean Soup is a fantastic, hearty dish that takes all the sweet, smoky, and tangy flavors of classic baked beans and turns them into a satisfying, spoonable meal. It's perfect for a chilly evening and a great way to use up leftover barbecue.
This recipe is designed to be a complete meal in a bowl, but it's also incredibly flexible.
Hearty Barbecued Bean Soup
This soup is rich, smoky, and deeply flavorful. The secret is building layers of flavor just like you would for a pot of chili or a batch of baked beans, then adding enough broth to turn it into a soup.
Yields: 6-8 servings
Prep time: 15 minutes
Cook time: 35-40 minutes
Ingredients
- 1 tbsp olive oil or vegetable oil
- 1 lb ground beef (or ground turkey/pork)
- 1 large yellow onion, chopped
- 1 green or red bell pepper, chopped (optional)
- 2 cloves garlic, minced
- 1 (15 oz) can kidney beans, rinsed and drained
- 1 (15 oz) can pinto beans, rinsed and drained
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can navy beans, rinsed and drained
- 4 cups beef or chicken broth
- 1 cup ketchup
- ½ cup water
- ¼ cup apple cider vinegar
- 3 tbsp brown sugar (or molasses for a deeper flavor)
- 2 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 2 tsp smoked paprika
- 1 tsp liquid smoke (optional, for a more intense smoke flavor)
- ½ tsp black pepper
- Salt to taste (start with ½ tsp, as beans and broth are salty)
Instructions
Brown the Meat: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned all over. Drain off most of the excess fat, leaving about a tablespoon in the pot.
Sauté the Aromatics: Add the chopped onion and bell pepper (if using) to the pot. Sauté for 5-7 minutes, until the onion has softened and become translucent. Stir in the minced garlic and cook for another minute until fragrant.
Deglaze the Pot: Pour in about ½ cup of the broth and use your spoon to scrape up any browned bits from the bottom of the pot. This is where a ton of flavor is!
Combine the Soup Base: Add the remaining broth, ketchup, water, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, smoked paprika, liquid smoke (if using), and black pepper. Stir everything together until well combined.
Add the Beans: Add all four rinsed and drained cans of beans to the pot. Stir gently to combine.
Simmer the Soup: Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for at least 20 minutes to allow the flavors to meld together. For an even better flavor, simmer for 45-60 minutes.
Final Seasoning: After simmering, taste the soup and adjust the seasoning. You might need more salt, a pinch more sugar for sweetness, or another dash of vinegar for tang. Remember, the flavors will be more muted when hot, so don't be afraid to season boldly.
Serve: Ladle the hot soup into bowls and add your favorite toppings.
Tips for Success
On the Beans: Using a mix of beans creates a wonderful variety of textures and colors. If you only have two or three types, that's perfectly fine. Just make sure to rinse and drain them well to remove excess sodium and starch.
For a Thicker Soup: If you prefer a thicker, chili-like consistency, you can use an immersion blender to briefly pulse the soup 3-4 times. This will break down some of the beans and create a creamier base while still leaving plenty of texture.
The Flavor is a Balancing Act: Barbecue is a balance of sweet, tangy, and smoky. Taste your soup before serving and adjust to your preference. More brown sugar for sweetness? More vinegar for tang? More smoked paprika for smoke? Make it your own!
Make-Ahead Friendly: This soup is even better the next day! The flavors continue to develop overnight. Store it in an airtight container in the refrigerator for up to 4 days.
Variations & Add-Ins
Use Bacon: Cook 4-6 slices of chopped bacon until crisp. Remove the bacon, then use the rendered fat to sauté the aromatics. Add the crispy bacon back in at the end.
Use Leftover Pulled Pork or Brisket: This is a game-changer. Stir in 1-2 cups of chopped, leftover smoked meat during the last 10 minutes of simmering to heat through.
Add Some Heat: Include a diced jalapeño with the onions, or add a pinch of cayenne pepper or a few dashes of your favorite hot sauce.
Vegetarian Version: Simply omit the ground beef. You can add an extra can of beans or a cup of corn or mushrooms for more substance. Use vegetable broth.
Add Other Veggies: A cup of frozen corn or some chopped mushrooms can be added along with the beans.
Serving Suggestions
This soup is a meal on its own, but it's even better with:
A slice of warm cornbread for dipping.
A dollop of sour cream or Greek yogurt.
Shredded sharp cheddar cheese.
Freshly chopped scallions or chives.
Pickled jalapeños or fresh sliced jalapeño.
Enjoy this wonderfully comforting and flavorful soup
Barbecued Bean Soup Video:
