How to Cook Beans {The Easy Way!}

Close up of dried beans in a colander.

A beautiful blend of dry beans is the perfect meal right from your pantry!

Cooking dry beans is much easier than you think and a delicious way to get a meal on the table! I’ve included a few of my favorite tips below!

Dried beans in a colander.

I am excited to partner with Hurst’s HamBeens® to share our favorite tips and make your pantry meals both easy and successful!

A Pantry Staple

I know that many of you love Hurst’s HamBeens as much as my family does! I have several bags of these beans in my pantry because they make for delicious and nutritious meals that everyone LOVES (like our favorite Crockpot Ham and Bean Soup)!

We’ve partnered with Hurst’s HamBeens® on some great recipes in the past (from Instant Pot Bean Soup to 15 Bean Chili and of course Cajun Turkey Bean Soup).

Package of dried beans.

These beans come with a variety of colorful beans and a yummy seasoning packet. You can find them on most grocery shelves across the U.S.

Due to the high demand for pantry items right now, Hurst reached out because they know that their products (and most dry beans) have been sold out a lot at stores.

They have ensured us that their staff and family are working hard to get the product back on the shelves as quickly as possible and are happy to help provide a comforting meal in these difficult times!

Cooking With Dry Beans is Easy

Dried beans are a pantry staple, meaning if you’ve got dried beans in your cupboard, you’ve got a healthy meal at your fingertips!

I can assure you that cooking with dried beans is nutritious, delicious and best of all, it’s EASY!

Simply soak the beans if desired, simmer and enjoy!

Beans being strained in a colander.

Tips for Cooking Dry Beans

  • Rinse beans well and check for any debris.
  • Do not add acidic ingredients until after the beans have softened (such as canned tomatoes or lemon juice). These ingredients can sometimes interfere with rehydration.
  • Salt can also interfere with rehydration so it is best added after the beans have softened.
  • Beans will naturally foam a little bit while cooking. Adding a small amount of butter or oil will reduce foaming.
  • Cook beans easily in a slow cooker or Instant Pot with no soaking required!

HamBeens® 15 Bean Soup can be found in the dry bean section of almost any grocery store and rest assured, if your store is low on stock, the Hurst staff and family are working on filling the shelves ASAP!

Dried beans soaking in a pot with water.

To Soak or Not To Soak?

Do dry beans actually need to be soaked? No, they don’t, this step is optional!

The purpose of soaking beans is to reduce cook time.

  • Overnight: Beans can be soaked in water overnight by simply placing them in a pot and covering them with cold water. Soak in the fridge 8-12 hours.
  • Hot Soak: Add 10 cups water for every 2 cups of dry beans and boil 3 minutes. Cover and let soak 4-24 hours.
  • Quick Soak: To soak beans faster, cover them with water and boil 3 minutes. Turn the heat off and let them stand for at least 1 hour (or up to four hours).
  • Microwave Soak: Add 3 cups of water for each cup of beans and microwave on high for 15 minutes. Let beans stand for 1 hour.

You may notice some wrinkling on the beans once they’ve been soaked, this is a natural part of the rehydration process. Once soaked, dry beans will still need to be cooked or simmered according to your recipe.

  • Rinse beans after soaking and cook in fresh water.
  • No soaking required when using a slow cooker or Instant Pot.
  • If you have soaked your beans, you can most often reduce the liquid in your recipe by 1 cup.

How Long to Cook Dry Beans

Soaked Beans

  • Stovetop:  90-120 minutes
  • Slow Cooker:  high for 5-7 hours

Dry beans

  • Slow Cooker:  high 5-7 hours
  • Instant Pot: High pressure 60 minutes, quick release

Soaked beans being strained in a colander.

How to Substitute Dry for Canned

If a recipe calls for canned beans, you can substitute dry beans in place. In fact, Hurst’s 15 Bean mix can be added into almost any recipe you would normally use canned beans in from a chili recipe to baked beans!

Beans will double in size when soaked so if your recipe calls for 1 cup canned beans, you will need to rehydrate 1/2 cup dried beans.

Reader Favorite Recipes

Crock Pot Ham & Bean Soup
Ham and Bean Soup is one of our all time favorite foods to come home to on a chilly day. This “no-soaking required” Ham and Bean soup takes just minutes to prepare and cooks effortlessly in your Crock Pot all day long! Dinner is ready when you are!
View Recipe Here
https://www.spendwithpennies.com/wp-content/uploads/2016/12/S-Pin-Crock-Pot-Ham-Bean-Soup.jpg
Instant Pot Ham & Bean Soup
Instant Pot ham and bean soup is a quick and delicious way to enjoy a classic, comfort food staple without waiting for the slow cooker.
View Recipe Here
15 Bean Slow Cooker Chili
15 Bean Slow Cooker Chili is hearty and delicious, making it the perfect food to fuel the crowd on game day or a delicious easy weeknight meal!  
View Recipe Here
Slow Cooker Turkey Soup (Cajun Bean)
This Slow Cooker Turkey Soup recipe is the perfect way to enjoy leftover turkey. It’s a warm hearty Cajun Bean soup, perfect for a chilly day!
View Recipe Here
Vist Hurst Beans for More Bean Recipes
Visit Hurst Beans for a collection of delicious and nutritious bean recipes!
View Recipe Here

Can You Freeze Beans?

Dry beans should not be stored in the freezer but most meals made with beans freeze well!

Cook the beans as directed in your recipe and cool completely. Once cooled, transfer the soup into individual freezer bags or containers and freeze for up to 6 months.

To defrost, just add the soup to a saucepan over medium-low heat until heated through.

What is your favorite way to enjoy dried beans? Be sure to leave a rating and a comment below!

Close up of dried beans in a colander.
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How to Cook Dry Beans

Dried beans are quick and simple to prepare for any meal.
Course How To
Cuisine American
Prep Time 1 hour
Cook Time 1 hour 30 minutes
Total Time 2 hours 30 minutes
Servings 4 servings
Calories 310
Author Holly Nilsson

Ingredients

  • 2 cups dry beans
  • water

Instructions

To Soak beans Overnight

  • Place beans in a large pot and fill the pot with cold water 1" above the beans. Refrigerate overnight (or up to 12 hours).
  • Drain beans and rinse in cold water.
  • Cook as directed below.

To Quick Soak Beans

  • Place beans in a large pot and fill with water 1" above the beans.
  • Boil 3 minutes.
  • Turn the heat off and let them stand for at least 1 hour (or up to four hours).
  • Drain beans and rinse in cold water. Cook as directed below.

To Cook Soaked Beans

  • Place drained and rinsed beans in a large pot.
  • Fill with water or broth and bring to a boil. Reduce heat to a simmer and cook covered for 90-120 minutes or until tender (or for 5-7 hours on high in the slow cooker).

To Cook Unsoaked Beans

  • Place unsoaked beans in a slow cooker and cover with broth or water. Cook 5-7 hours on high until beans are tender.

Notes

Do not add acidic items to the beans before they are soft or they may not rehydrate properly (eg. tomatoes or lemon).
To Hot Soak Beans: Add 10 cups water for every 2 cups of dry beans and boil 3 minutes. Cover and let soak 4-24 hours.
To Microwave Soak Beans: Add 3 cups of water for each cup of beans and microwave on high for 15 minutes. Let beans stand for 1 hour.

Nutrition

Serving: 1cup | Calories: 310 | Carbohydrates: 56g | Protein: 21g | Fat: 1g | Saturated Fat: 1g | Sodium: 11mg | Potassium: 1250mg | Fiber: 14g | Sugar: 2g | Vitamin C: 4mg | Calcium: 76mg | Iron: 6mg
Close up of dried beans in a colander with writing.
Soaked beans being strained in a colander with writing.

Homemade Acai Bowl {just 4 ingredients!}

An Acai Bowl is a quick and healthy breakfast or afternoon snack!

To make just prepare the smoothie base and top with your favorite ingredients. Ready in 10 minutes, it’s quick and easy and oh so delicious!

An acai bowl topped with bananas, granola, and berries.

What is an Acai Bowl?

Acai is the mashed fruit of the acai palm that comes from Brazil. The pulp makes a great base for smoothies and acai is packed with antioxidants, vitamins, minerals, fiber, and protein. And that’s just the acai!

Acai bowls are low in sugar (depending on your choice of toppings and add-ins) and make for a great alternative to processed dairy desserts.

Acai berries also have a pretty unique nutritional profile for a fruit, they are low in sugar and higher in healthy fats. Which is why an acai bowl fills you up for much longer than a traditional smoothie bowl.

Acai powder

Ingredients & Variations

ACAI To get that deep purple color you can use frozen acai packets (above left in the image) or acai powder. You can find frozen Acai in almost any grocery store. It’s often with the frozen fruit or with the organic or healthier items.

For this recipe, we used one frozen acai packet which is approximately 2 tablespoons of acai powder.

LIQUID I use apple juice most often but any fruit juice or milk (even dairy free milk) is great. You may need to add more or less dairy based on your blender.

TOPPINGS Now for the fun part! You can top your Acai Bowl with almost anything. For fun family breakfst, build a DIY Acai Bowl Bar and put out small bowls of all of these incredible toppings!

      • Berries: strawberries, blueberries, raspberries, blackberries
      • Melon chunks: cantaloupe, honeydew, watermelon
      • Nuts: walnuts, pecans, pistachios
      • Seeds: chia, hemp, flax, sunflower, pumpkin
      • Other: bananas, granola, honey

Açai bowl ingredients in a blender.

How to Make Acai Bowl

This recipe is a delicious and nutritious breakfast option that is ready in just a few minutes!

  1. Prepare a smoothie base in a blender and blend until smooth.
  2. Pour the smoothie base into a bowl (or a large glass) and add desired toppings.
  3. Sprinkle nuts or seeds on top and drizzle on some honey or blue agave syrup, if desired.

Smoothie being prepared in a blender.

For a creamier version, blend in with some vanilla or plain-flavored yogurt. For a dairy free version, skip the yogurt.

Packed with delicious ingredients, this acai bowl, tropical mango smoothie, or easy overnight oats are great breakfast options for busy mornings!

Healthy and Delicious Smoothies

Did you love this Acai Bowl? Be sure to leave a rating and a comment below and let us know what your favorite toppings are!

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Acai Bowl

This recipe is great for quick and healthy breakfast or afternoon snack!  Just prepare the smoothie base and top with your favorite ingredients.
Course Breakfast, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Servings 1 bowl
Calories 404
Author Holly Nilsson

Ingredients

  • 1 frozen banana
  • 1 cup frozen berries
  • 3.5 oz frozen Acai packet
  • 1/2 cup apple juice or milk, or as needed to blend
  • 1/2 cup vanilla yogurt optional

Instructions

  • Break up the acai packet into chunks and put it in the blender.
  • Add remaining ingredeints and blend until smooth adding more liquid if needed.
  • Pour into a bowl and top with toppings. Serve immediately.

Notes

For a creamier smoothie bowl, add extra vanilla or plain yogurt. For a diary free version this can be made without yogurt.
The liquid in this recipe can be substituted for any kind of milk (or non-dairy milk) or any kind of juice.
Depending on your blender, you may need to add more liquid and/or stop the blender and give it a stir. There are countless options, here are some of the top rated ones blenders.
This recipe uses acai packets but if you have only the powder, you can add 2 tablespoons in place of the packet. 
Optional Toppings
  • Sliced banana
  • Fresh Berries
  • Granola
  • Honey
Other topping ideas: coconut, chia seeds, chopped nuts (almonds, macadamia nuts, pecans), flax seed, fruits such as mango/kiwi/pineapple.
Nutritional information does not include optional toppings.

Nutrition

Calories: 404 | Carbohydrates: 89g | Protein: 9g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 93mg | Potassium: 900mg | Fiber: 7g | Sugar: 66g | Vitamin A: 326IU | Vitamin C: 18mg | Calcium: 247mg | Iron: 1mg
Acai bowl topped with bananas, berries, and granola.
Acai bowl topped with bananas, berries, and granola.
Acai bowl topped with bananas, berries and granola.

Lentil Chili {A Hearty, Budget-Friendly Meal!}

Lentil Chili with bread

Homemade Lentil Chili is a hearty, budget-friendly meal that is ready in under an hour! 

Lentils, canned tomatoes and beans, fresh bell pepper and a handful of spices are simmered on the stovetop to create this delicious chili dish.

Lentil Chili in white bowls garnished with shredded cheese and cilantro.

Simple Pantry Ingredients

This homemade lentil chili recipe is foolproof. It uses simple, inexpensive ingredients that are most likely in the pantry already, and can be on the table in less than an hour to feed that hungry crowd!

Just toss ingredients in a pot on the stove, and simmer until flavors blend together!

Ingredients to make Lentil Chili

Ingredients/Variations

This lentil chili recipe uses ingredients that are probably already in the pantry!

LENTILS Brown lentils are added to this chili, but yellow, red or green will work perfectly too. You can also add canned lentils!

If using canned lentils, double the quantity of lentils and reduce the broth in this recipe. You will also want reduce the simmering time just until the vegetables are soft.

VEGGIES Onion and fresh bell peppers are chili must-haves. Stretch this dish even further by adding corn, celery, sweet potatoes, carrots or whatever you have on hand!

CANNED GOODS Diced tomatoes, kidney beans, and tomato sauce all add to the flavor of this chili. Try using canned tomatoes that are already seasoned for an extra kick!

SPICES Keep the chili mild if preferred, or take it to the next level by adding even more homemade chili powder or red chili flakes!

VARIATIONS Add meat to this Lentil Chili for a super hearty version! Use ground beef, ground chicken or Italian sausage!

Ingredients for Lentil Chili in a pot.

How to Make Lentil Chili

It’s as easy as 1-2-3 to make this delicious one-pot wonder!

  1. Saute the onion then add garlic and spices.
  2. Add lentils and tomatoes with juices and broth. Simmer until mixture is thickened.
  3. Serve immediately with desired toppings.

Top chili with shredded cheese, sour cream or jalapenos. Serve with chile cheddar cornbread or homemade french bread to sop up all that sauce!

For lentil chili with beef, just cook ground beef with the onion and garlic.

For turkey lentil chili, add cooked, shredded turkey to the chili when the lentils are added. Great for using up leftover turkey!

Cooked Lentil Chili in a pot garnished with shredded cheese, tomatoes and cilantro.

Tips for Perfect Lentil Chili

  • To thicken chili, simmer uncovered until excess liquid is cooked off. Alternatively, blend or mash approximately half a cup of lentils and add back into the chili.
  • For slow cooker lentil chili, cook on low for 8 to 10 hours (perfect for overnight or a workday) or 4 to 5 hours on high.
  • For an Instant Pot, cook 30 minutes on high and then slow release for 13 minutes (or follow user guide directions).
  • Leftovers can be stored in an airtight container for 3-4 days in the fridge.

Leftovers

  • To reheat, put back in pot on medium heat until heated through. Or, put in a microwave-safe bowl and heat in 30-second intervals until heated through!
  • Freeze for up to 1 month in an airtight container.

More Meatless Mains

Did you enjoy this stovetop Lentil Chili? Be sure to leave a rating and a comment below! 

Lentil Chili being served in bowls
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Lentil Chili

This Lentil Chili is a fun twist on a classic comfort food!
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 36 minutes
Total Time 51 minutes
Servings 6
Calories 348
Author Holly Nilsson

Ingredients

  • 1 tablespoon olive oil
  • 1 large onion chopped
  • 1 cup bell pepper chopped red or green
  • 4 cloves garlic minced
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 1/4 cups brown lentils
  • 19 ounce kidney beans drained and rinsed
  • 28 ounce canned diced tomatoes with juice
  • 1 cup tomato sauce
  • 4 cups low sodium beef broth or vegetable or chicken broth

Instructions

  • Heat 1 tablespoon olive oil over medium heat.
  • Cook onion and bell peppers until softened, about 5 minutes.
  • Add garlic, chili powder, and cumin. Cook 1 minute more.
  • Add lentils, beans, tomatoes, tomato sauce, and broth.
  • Bring to a boil, reduce heat to a simmer cook covered 25 minutes. Uncover and cook an additional 15 minutes or until chili reaches desired thickness.

Notes

  • 1 lb lean ground beef can be cooked and added to the chili along with the onion.
  • To thicken chili, simmer uncovered until excess liquid is cooked off.
  • To use canned Lentils, double the lentils listed in the recipe and do not add the broth. Also reduce the cook time to simmer for 15 minute uncovered as the lentils are already cooked. 
  • For Slow Cooker Lentil Chili, combine all ingredients and cook on high for 4-5 hours or low for 8-10 hours. 
  • For Instant Pot Lentil Chili, combine all ingredients in the Instant Pot and cook on high for 30 minutes. Slow release the pressure for 13 minutes (or follow user guide directions). 

Nutrition

Calories: 348 | Carbohydrates: 58g | Protein: 23g | Fat: 4g | Saturated Fat: 1g | Sodium: 747mg | Potassium: 1603mg | Fiber: 23g | Sugar: 8g | Vitamin A: 1915IU | Vitamin C: 52mg | Calcium: 117mg | Iron: 8mg
Lentil Chili in a white bowl with title
lentil chili being served with writing
lentil chili with bread with writing.
a bowl of lentil chili with writing.

Crockpot Philly Cheesesteak {Great for a Crowd!}

Three Slow Cooker Cheesesteaks in a tray

Crockpot Philly Cheesesteaks make a great meal perfect for busy weeknights or when the big game is on!

Tender beef and onions, and with melted provolone cheese (bell peppers are optional) all come together in the slow cooker.

With all the flavors of our favorite Cheesesteak sandwich everyone raves about this recipe!

Three prepared Philly Cheesesteak Sandwiches.

What is a Philly Cheesesteak?

We’ve all seen a version of this recipe, with Whiz, with peppers (or without). According to Philadelphia’s official tourism site, the Philly cheesesteak was invented in 1930.

The combination of thinly sliced steak, melted cheese, and onions in a hoagie roll is just too irresistible.

Bell Peppers?

Not traditional but still delicious! A cheesesteak is sometimes served with bell peppers and more often served without.  We love the flavor so we add them in.

Not a fan? Leave them out!

Beef roast cooked in a slow cooker with onions.

Ingredients & Variations

BEEF The best beef for the crock pot is a cut that becomes perfectly tender when slow slow-cooked in the crockpot.

A beef roast or a chuck or pot roast is just right (and the same cut I use in French dip sandwiches). It makes savory and extra tender slices of meat for Philly cheesesteaks with minimal effort.

CHEESE Traditionally, a Philly cheesesteak is topped with provolone, Cheez Whiz, or American cheese but nowadays you can use almost any cheese you wish! Try melting on mozzarella, cheddar, or havarti for a change.

BUNS Hoagie or sub buns are the best options for this sandwich! They are hearty and hold up well under the weight of this hearty sandwich.

Don’t have time to grab those buns? You could serve mini cheesesteak sliders on dinner rolls or even make a sandwich with a classic loaf of bread in a pinch.

Philly Cheesesteak ingredients in a slow cooker.

How To Make Philly Cheesesteaks in the Slow Cooker

The best cheesesteak sandwich is easy to prepare. Just pop in the slow cooker and let it cook away!

  1. Season, brown the beef, and place in the crockpot (per recipe below).
  2. Add remaining ingredients and cook on low, adding bell peppers in the last 45 minutes if desired.
  3. Remove the beef and slice thinly against the grain and return to the crockpot (or shred if you prefer).
  4. Assemble sandwiches and bake until the cheese is melted.

Serve immediately for the best results and the most delicious flavor!

Prepared Philly Cheesesteak sandwiches in a tray.

Perfect Sides

Philly cheesesteaks are great with oven-baked french fries, or this broccoli pasta salad is fit for a crowd, give it a try here!

Make ahead sides:

Sandwiches Best Served Hot

Did you enjoy this Slow Cooker Cheesesteak Recipe? Be sure to leave a rating and a comment below!

Three Slow Cooker Cheesesteaks in a tray
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Slow Cooker Cheesesteak Recipe

Tender beef and onions snuggled in a roll make the perfect easy meal.
Course Dinner
Cuisine American
Prep Time 25 minutes
Cook Time 8 hours
Total Time 8 hours 25 minutes
Servings 8 rolls
Calories 350
Author Holly Nilsson

Ingredients

  • 2 lb beef roast chuck or pot roast
  • 1 tablespoon olive oil
  • 10.5 oz beef broth low sodium
  • 2 onions sliced
  • 10.5 oz onion soup
  • 1 tablespoon soy sauce
  • 1 tablespoon garlic minced
  • 2 bell peppers sliced (yellow, red or green), optional
  • 8 oz sliced provolone or American cheese
  • 8 hoagie or sub rolls

Instructions

  • Season beef with salt & pepper. Heat olive oil over medium high heat and brown beef on all sides. Place in the slow cooker.
  • Add broth to the pan scraping up any brown bits. Add to the slow cooker with onions, onion soup, soy sauce, and garlic.
  • Cook on low 8 hours adding peppers during last 45 minutes.
  • Preheat oven to 350°F.
  • Open sub rolls top with cheese on each side. Bake about 5 minutes or just until cheese is melted. Top with beef and peppers.

Notes

Note: If you prefer softer onions, add them along with the beef. If you prefer your onions to be slightly firmer, add them during the last 45 minutes of cook time.
Browning the beef before placing in the slow cooker is optional but adds extra flavor.
Beef can be sliced or pulled.

Nutrition

Calories: 350 | Carbohydrates: 38g | Protein: 31g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 65mg | Sodium: 2186mg | Potassium: 430mg | Fiber: 2g | Sugar: 7g | Vitamin A: 931IU | Vitamin C: 91mg | Calcium: 334mg | Iron: 13mg
Cheesesteak ingredients in a slow cooker with writing
Three prepared cheesesteaks in a tray with writing
Cheesesteak ingredients in a crockpot with writing
Top image - Three prepared cheesesteaks in a tray. Bottom image - cheesesteak ingredients in a slow cooker with writing

BLT Sandwich {Easy to Make!}

Everything is better with bacon including our favorite ever BLT sandwich.

Made with bacon, lettuce, and tomatoes between two thick slices of toasted bread this sandwich is a hearty lunch option, a simple dinner and an all around favorite!

Close up of BLT on a cutting board

Why We Love this Sandwich

When running short on time or short on ideas this classic BLT sandwich is always a family favorite.

Made with layers of fresh and tasty ingredients, including lots of bacon, it is a go-to sandwich recipe in my house!

With just 15 minutes to make, it is the perfect last-minute lunch or dinner idea.

Overview of ingredients for BLT

BLT Ingredients

Part of what makes this sandwich so special is that there are really only a handful of ingredients: bread, bacon, lettuce, tomato, and mayo! No wonder it’s so popular!

BACON Thick cut crispy bacon is the perfect bacon for this recipe. Cook bacon in the oven is an easy no-mess way to make crispy bacon!

If you don’t have bacon, you can use sliced ham, Canadian bacon, pancetta, or turkey bacon. Each provides their own delicious flavor for this recipe!

LETTUCE Iceberg, bibb, romaine…whatever lettuce you have on hand will work great in this recipe. For the perfect amount in every bite, I love to thinly shred the lettuce before adding it to my sandwich.

TOMATOES It goes without saying that you must add tomatoes to have a true BLT, but any tomatoes will do! Tomatoes provide a lot of great flavor in this recipe, so choose nice juicy ripe ones!

Beefsteaks are great because you only need a few slices for a hearty sandwich. Roma tomatoes are firm and full of flavor.

BREAD Almost any bread is perfect for BLT’s but thick, dense bread like sourdough and rye add extra flavor. Just be sure to toast until golden brown!

Overhead of open BLT with lettuce & tomato on the side.

Other Delicious Additions

There’s a lot of variations to the BLT. Make a BALT by adding avocado or a BELT by serving with an egg in the middle! Or try these yummy variations.

Of course a thick slice of cheddar is favorite!

  • Spicy: Turn these into a great twist on jalapeno poppers and add in some cream cheese and sliced jalapenos, green chiles, horseradish, or spicy mustard.
  • Veggies: Slices of roasted veggies like eggplant and zucchini, coleslaw, onion, or sauerkraut.
  • Protein: Thin slices of ham, prosciutto, chicken (turn it into a club sandwich), or sliced cheese!

Chop up extra ingredients and set them aside! The flavors of a classic BLT and turn it into a BLT grilled cheese or a BLT pasta salad for a fun and delicious twist!

Close up of BLT cut in half, stacked on top of one another.

How to Make a Perfect BLT

This recipe is as easy as 1, 2, 3!

  1. Prep: Shred lettuce, slice tomatoes, and fry or bake bacon.
  2. Toast: Toast bread and top with mayonnaise.
  3. Assemble: Top one slice of bread with bacon, shredded lettuce, and tomatoes. Top with the other slice of toasted bread.

Cut on the diagonal and serve immediately.

What to Serve With It

For side dishes, I recommend the following equally amazing dishes that are perfect to round out your BLT extravaganza!

Fresh Tomato Soup pairs perfectly with any recipe!

Try serving with a veggie plate and this delicious spicy dill dip! Or, how about some tasty, crispy zucchinni fries with chipotle mayo? Or this caesar pasta salad is the perfect complement to a BLT!

Delicious Sandwich Recipes

Did you enjoy the Perfect BLT? Be sure to leave a rating and a comment below to let us know how YOU make the perfect BLT!

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How to Make the Perfect BLT

This BLT recipe is quick, easy and full of flavor. Add avocado or egg for a fun twist!
Course Dinner, Lunch
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 sandwiches
Calories 816
Author Holly Nilsson

Ingredients

  • 4 slices bread your favorite variety
  • 6 slices thick cut bacon
  • 2 tomatoes large, ripe
  • 4 leaves lettuce iceberg, bibb or romaine
  • 4 tablespoons mayonnaise
  • salt & pepper

Instructions

  • Wash lettuce, dry and cut into thin shreds. Slice tomatoes into thick slices.
  • Cook bacon until crisp, drain on paper towel and set aside.
  • Toast bread until lightly browned, butter if desired and set aside.
  • Spread each slice of bread with 1 tablespoon mayonnaise.
  • Top with bacon, tomatoes and lettuce. Season with salt and pepper to taste.
  • Cut in half and serve.

Notes

To cook bacon in the oven, preheat oven to 400°F. Place a rack on a rimmed baking sheet. Put bacon the rack and bake 18-20 minutes or until crisp.

Nutrition

Serving: 1sandwich | Calories: 816 | Carbohydrates: 34g | Protein: 21g | Fat: 66g | Saturated Fat: 18g | Cholesterol: 83mg | Sodium: 1191mg | Potassium: 630mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1145IU | Vitamin C: 17mg | Calcium: 95mg | Iron: 3mg
Close up of a prepared BLT Sandwich with a sandwich pick through it.
Top image - BLT ingredients. Bottom image - close up of a BLT sandwich cut in half and stacked.
Close up of a homemade BLT Sandwich.

Pizza Rolls (easy to make)

Pizza Rolls on parchment

Pizza Rolls are a handheld bites filled with cheese and all of your favorite pizza toppings!

A simple pizza dough roll with loads of pepperoni and cheese are to bubbly perfection in about 30 minutes.

Pizza Rolls on parchment paper, with a bite taken out of one.

Bite Sized Pizzas

Prepacked or made ahead pizza dough makes this easy recipe not only fun to make, but great for kids to learn basic cooking skills and have fun at the same time!

Choose your favorite pizza toppings or let the kids add their own!

These Pizza Rolls make for a yummy snack, appetizer, lunch or dinner! They’re a great freeze-ahead meal, perfect for busy weeknights.

Pizza dough rolled out and spread with pizza sauce.

Ingredients/Variations

DOUGH For this recipe, I use pizza dough but any kind of dough will work. If you have a can of crescent rolls, use those!

SAUCE Top your dough with pizza sauce, tomato sauce, marinara sauce or try making a homemade pizza sauce!

TOPPINGS Anything that goes on a regular pizza can go into a pizza roll! If using veggies that contain a lot of water (like mushrooms) be sure to cook them first and drain well.

Meat: I love pepperoni as a topping, but bacon, Italian sausage or shredded chicken will taste great too.

Veggies: While I didn’t add any veggies, fresh peppers, mushrooms or jalapenos would taste delicious!

Cheese: Mozza and Parmesan are my favorites, but try cheddar, Monterey jack or pepper jack for a fun twist.

How to Roll Out Pizza Dough

  • For pizza dough: gently remove from the container and roll it out flat. Use a little flour to keep the dough from sticking to the work surface or hands.
  • For crescent rolls: squeeze together the perforated edges to make one large square, and roll out to about a 16” by 14” inch square.

Pizza dough rolled out & spread with sauce, topped with mozza cheese and pepperoni.

How to Make Pizza Rolls

For delicious, homemade pizza roll perfection:

  1. Roll out dough, spread with sauce, and add toppings.
  2. Roll up from one end to the other, then slice into 12 rolls.
  3. Place in greased muffin tins and sprinkle with cheese then bake per recipe below.

Serve with remaining pizza sauce for dipping!

Pizza Rolls in a muffin tin topped with mozza cheese.

How to Store Pizza Rolls

Keep cooled pizza rolls in a zippered bag in the refrigerator until they are ready to be reheated again. Reheat in the microwave with a fresh sprinkle of cheese. Don’t forget to heat up the pizza sauce!

Or freeze (like pizza pockets) in an airtight container, and take for lunches or a quick snack!

Pizza Rolls on parchment paper, with a side of pizza sauce in a white bowl.

Yummy Pizza-Inspired Recipes

Did you love these homemade Pizza Rolls? Be sure to leave a rating and a comment below! 

Pizza Rolls on parchment
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Pizza Rolls

These Pizza Rolls are filled with your favorite pizza toppings.
Course Appetizer, Lunch, Main Course, Snack
Cuisine American
Prep Time 15 minutes
Cook Time 12 minutes
Cool Time 5 minutes
Total Time 32 minutes
Servings 12 rolls
Calories 193
Author Holly Nilsson

Ingredients

  • 1 lb pizza dogh or 1 can refrigerated pizza dough
  • 1 cup pizza sauce divided
  • 2 teaspoon fresh parsley
  • 1/2 teaspoon garlic powder
  • 1 1/2 cups mozzarella cheese shredded
  • 1/3 cup parmesan cheese grated
  • 2/3 cup mini pepperoni or chopped pepperoni

Toppings

  • 2 tablespoons parmesan cheese grated
  • 2 tablespoons olive oil
  • fresh parsley for garnish

Instructions

  • Preheat oven to 400°F.
  • Roll pizza dough out to approximately a 16" x 14" square
  • Combine garlic powder and parsley with 1/2 cup of pizza sauce and spread over the dough. Top with mozzarella, parmesan cheese, and mini pepperoni. Roll dough cinnamon roll style.
  • Cut into 12 slices and place in greased muffin tins.
  • Sprinkle with parmesan cheese and bake for 12-14 minutes.
  • Cool 5 minutes and serve with remaining pizza sauce for dipping!

Notes

  • Use premade pizza dough, crescent rolls or homemade pizza dough.
  • Pizza sauce, tomato sauce or even marinara sauce work great.
  • Toppings: Try bacon, fresh peppers or even pineapple and don't forget your favorite cheese. If your toppings have a lot of moisture (like mushrooms) be sure to cook them first.
 

Nutrition

Calories: 193 | Carbohydrates: 17g | Protein: 9g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 599mg | Potassium: 96mg | Fiber: 1g | Sugar: 3g | Vitamin A: 211IU | Vitamin C: 1mg | Calcium: 117mg | Iron: 1mg
Pizza rolls on parchment paper with sauce with writing
Pizza rolls with tomatoes sauce and writing
Pizza rolls with writing
Pizza Rolls no parchment paper with writing

Homemade Biscuit Mix {Easy Pantry Staple!}

prepared biscuit mix in a jar

Biscuit Mix in a jar is a homemade staple that is so simple to make! 

Made with 5 simple ingredients, this all-purpose baking mix recipe is great to have on hand. It’s economical and so easy to make!

prepared biscuit mix in a jar

Why We Love this Recipe 

Homemade Biscuit Mix (often sold as Bisquick) only uses 5 simple ingredients that are probably already in your pantry. And it only takes 10 minutes from start to finish.

While it’s preservative-free, this biscuit mix will still last in the fridge or freezer for up to 3 months.

There are so many things that can be made from Biscuit Mix. From savory foods like biscuits and chicken pot pie to desserts like shortcake and funnel cake.

 

Ingredients/Variations

Homemade Bisquick uses simple, staple ingredients.

DRY INGREDIENTS Flour, baking powder, baking soda, and salt are all added to this recipe.

SHORTENING Adding shortening to your biscuit mix helps to give the biscuits a crumbly delicate texture. You can also substitute butter or margarine (in the same amount) for similar results.

biscuit mix ingredients in a food processor

How to Make Biscuit Mix

With just one step, this homemade biscuit mix is so easy to prepare!

  1. Using a food processor or whisk, blend all ingredients together.

Store in a jar in the fridge for up to 3 months.

Since the homemade biscuit mix doesn’t have any chemicals or preservatives in it, it needs to be stored in the refrigerator to keep the shortening from spoiling.

Way to Use Biscuit Mix

To Make Biscuits

While a classic biscuit or buttermilk biscuit is always a delicious choice, having a quick and easy method is perfect for busy weeknights!

  1. Combine 3 cups of biscuit mix with 1 cup of milk or buttermilk.
  2. Roll out dough (or make “drop” biscuits by making golf-ball sized portions).
  3. Bake at 425°F for 8-10 minutes or until golden and crumbly.

So tasty served up with lentil soup and a caesar salad.

Tip: Add 1/2 cup of shredded cheddar cheese for those fancy Cheddar-Bay restaurant-style biscuits.

Overview of a jar of homemade biscuit mix.

To Make Dumplings

  1. Combine 2 cups of baking mix with 2/3 cup of milk.
  2. Drop spoonfuls into hot stew and simmer 10 minutes.
  3. Cover the pot and cook another 10 minutes.

Perfect for chicken stew or beef stew.

To Make Shortcakes

  1. Combine 2 1/3 cups mix, 1/2 cup of milk, and 3 tablespoons of sugar.
  2. Form into patties and bake at 425°F for about 12 minutes. Cool and split in half.

These shortcakes are perfect for strawberry shortcake.

To Make Funnel Cakes

Follow this classic funnel cake recipe or try this easy biscuit mix version!

  1. Combine 1 1/2 cups mix, 1/2 cup of water and two tablespoons of sugar.
  2. Pour batter into a glass measuring cup with a spout and pour ribbons into the hot oil.
  3. Fry until browned, remove with a slotted spoon and drain on a paper towel.

Sprinkle with powdered sugar. Or try mixing powdered sugar with this delicious pumpkin pie spice mix. Yum!

Homemade Bread and Rolls

Did you make this Biscuit Mix? Be sure to leave a rating and a comment below! 

prepared biscuit mix in a jar
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Homemade Biscuit Mix

This Biscuit Mix is easy to make and can be used for so many different things!
Course Bread, Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 24 biscuits
Calories 191
Author Holly Nilsson

Ingredients

  • 6 cups all-purpose flour
  • 1 cup shortening
  • 3 tablespoons baking powder
  • 1 tablespoon salt
  • 1/2 teaspoon baking soda

Instructions

  • Place all ingredients in a food processor. Pulse until well mixed, about 5 times.
  • Store mixture in the refrigerator or freezer for up to 3 months.
  • Use in recipes calling for biscuit mix or bake biscuits.

Notes

To Make Biscuits
Combine 3 cups biscuit mix with 1 cup milk or buttermilk. Roll out dough 1/2" thick and cut into circles.
Place on an ungreased tray and bake at 425°F for 8-10 minutes.
If you don't have shortening, use butter or margarine instead. (Use the same amount of butter or margarine as shortening) 
Store in the fridge or freezer for up to 3 months

Nutrition

Serving: 1biscuit | Calories: 191 | Carbohydrates: 25g | Protein: 3g | Fat: 9g | Saturated Fat: 2g | Sodium: 316mg | Potassium: 185mg | Fiber: 1g | Sugar: 1g | Calcium: 70mg | Iron: 2mg
homemade biscuit mix ingredients in a food processor with writing
a jar of homemade biscuit mix with writing
homemade biscuit mix with text
Top image - homemade biscuit mix. Bottom image - homemade biscuit mix ingredients with writing
Top image - homemade biscuit mix. Bottom image - homemade biscuit mix ingredients with text

Black Bean Tacos {Ready in 20 Mins!}

Four black bean tacos prepared on a plate. Topped with lettuce, tomatoes, cheese, and jalapenos.

For a super quick and nutritious meatless meal, an easy Black Bean Taco recipe is exactly what the family needs! 

A simple mixture of beans, veggies and our favorite seasonings make a delicious filling for tacos! Set out a DIY Taco Bar with all kinds of toppings for everyone to create their own taco masterpiece!

Four black bean tacos prepared on a plate. Topped with lettuce, tomatoes, cheese, and jalapenos.

Why We Love This Recipe

Beans and corn (canned or frozen) are always kept in my pantry meaning this dish can be made at a moment’s notice.

It is a healthy meatless meal (with homemade taco seasoning) that not only tastes great, its budget-friendly too!

This recipe is so quick, start to finish it’s on the table in under 30 minutes!  It’s a great recipe to get the family involved in preparing toppings.

Black bean taco ingredients in a frying pan.

How to Make Black Bean Tacos

  1. Prepare black beans for tacos:
    • To prep canned beans, rinse thoroughly in a colander, and they are ready to use!
    • To prep dried beans, follow this simple guide for soaking and cooking beans. Or try putting that Instant Pot to good use and cook dried beans for 30 minutes and slow release for 15 minutes!
  1. Saute onion and garlic until browned and fragrant.
  2. Add remaining ingredients and simmer until thickened.

Serve in warmed corn or flour tortillas with an assortment of taco toppings!

What Other Beans Can Be Used? Any kind of canned or dried beans can be used for tacos. Pinto beans, great northern beans, even lentils can be used, be sure to follow the same procedure for rinsing and cooking above.

What Other Veggies Can Be Used?

Tacos can be filled with anything! In keeping with the meatless theme of this recipe, try diced zucchini, sautéed mushrooms, diced potatoes, sweet potatoes, or even cauliflower rice!

Want spicy black bean tacos? Add in diced jalapeno for a little bit of heat.

Toppings for Tacos

  • VEGGIES: sliced black olives, jalapenos, green chiles, avocados, or cilantro!
  • CRUNCHY: cabbage slaw or shredded lettuce
  • SAUCE: salsa, guacamole, and sour cream
  • CHEESE: Any kind of cheese!

A tortilla topped with black bean mixture, lettuce, tomatoes, cheddar cheese, and jalapenos.

Favorite Taco Recipes

Four black bean tacos prepared on a plate. Topped with lettuce, tomatoes, cheese, and jalapenos.
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Black Bean Tacos

Super quick and nutritious meatless meal!
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 8 tacos
Calories 176
Author Holly Nilsson

Ingredients

  • 2 teaspoons olive oil
  • 1/2 onion finely diced
  • 2 cloves garlic minced
  • 1 1/2 cups frozen corn
  • 15 oz black beans drained and rinsed
  • 1 1/2 teaspoons chili powder
  • 1/2 teaspoon cumin
  • 1/2 cup salsa
  • salt & pepper to taste
  • 8 corn or flour tortillas 6 - inch
  • toppings as desired

Instructions

  • Cook onion and garlic in olive oil over medium heat until tender, about 4 minutes.
  • Add corn, black beans, seasonings, and salsa. Simmer 5-6 minutes or until liquid has evaporated.
  • Slightly mash some of the beans if desired. Taste and season with salt & pepper to taste.
  • Spoon into tortillas and top as desired.

Notes

To use canned beans, rinse thoroughly in a colander.
To use dried beans, soak dried black beans in cold water overnight. Drain and rinse. Place in a pot and bring to a simmer, cook 60-90 minutes or until tender. For other types of beans, follow this simple guide for soaking and cooking beans
Any kind of canned or dried beans can be used for tacos. Pinto beans, great northern beans, even lentils can be used, be sure to follow the same procedure for rinsing and cooking above.
In keeping with the meatless theme of this recipe, swap in any veggies you'd like. Diced zucchini, sautéed mushrooms, diced potatoes, sweet potatoes, or even cauliflower rice!

Nutrition

Serving: 1taco | Calories: 176 | Carbohydrates: 34g | Protein: 8g | Fat: 2g | Saturated Fat: 1g | Sodium: 135mg | Potassium: 392mg | Fiber: 8g | Sugar: 1g | Vitamin A: 189IU | Vitamin C: 3mg | Calcium: 43mg | Iron: 2mg

Easy Bean Recipes

A plate full of prepared black bean tacos topped with lettuce, tomatoes, and jalapeños.
A black bean taco topped with lettuce, tomatoes, and jalapeños.
A black bean taco topped with lettuce, tomatoes, and jalapeños.
Close up of a black bean taco topped with lettuce, tomatoes, and jalapeños.

Fusilli with Meat Sauce (Quick & Easy!)

Fusilli with meat sauce in a pan garnished with parsley.

Fusilli with meat sauce is the perfect one-pot meal.

Tender pasta (fusilli in this case) is simmered in a simple meat sauce. A few additions take a pantry staple from ordinary to delicious!

Fusilli with meat sauce in a pan garnished with parsley.

Why We Love This Recipe

Quick When you’re short on time this easy pasta dish is the perfect recipe, it’s ready in about 30 minutes.

Easy This recipe transforms a jar of pasta sauce to make it taste homemade with a few simple additions (of course you can skip the jarred pasta sauce and start with homemade marinara if you prefer).

Yummy It’s a family-pleasing kind of meal, everyone loves this easy version of a meat sauce and there are never complaints at the dinner table!

Meat sauce in a pan with parsley and a jar of fusilli pasta

Ingredients/Variations

FUSILLI The twists and twirls of fusilli capture the sauce for the perfect bite.

Use any medium pasta; penne, rotini, bowties or even cheese tortellini! Or use up any leftover cooked pasta in your fridge.

Fusilli with Meat Sauce in a pan topped with grated parmesan cheese and parsley.

SAUCE This uses jarred sauce as a shortcut! A splash of red wine, some onion, garlic and seasonings make it taste homemade!

Variations: You can substitute the ground beef for any ground meat you have on hand. Try using ground chicken, pork, or Italian sausage.

Out of red wine? Substitute in beef broth (if using ground chicken) and mix with marinara sauce or any tomato sauce that’s already in your pantry.

No Pasta Sauce? Use tomato sauce and a spoonful of tomato paste with a dash of garlic powder and onion powder (and a teaspoon of sugar if needed).

CHEESE No pasta is complete without a sprinkle of cheese! For this recipe,  I enjoy mozzarella and parmesan but you can use any cheese you have on hand. Try pepper jack for a little spice or try cheddar cheese.

Meat Sauce in a frying pan topped with parsley

How to Make Fusilli with Meat Sauce

  1. Brown the beef and onion, drain the fat.
  2. Add red wine and simmer. Add remaining ingredients
  3. Meanwhile, cook pasta until al dente, don’t drain!
  4. Stir it all together until hot and sprinkle with some parm!

Serve topped with cheese and a side of homemade garlic bread to sop up all the juicy meat sauce!

A serving spoon of fusilli with meat sauce topped with parmesan cheese

Tips for Perfect Pasta Every Time

  • Since the pasta is simmered in the sauce, cook only until al dente so that it doesn’t overcook and become too soft.
  • When cooking pasta, use generously salted water. There is no need to add oil to the water as it will just float to the top.
  • Do not rinse the pasta once cooked, the starches help the sauce cling. Save a little bit of the drained pasta water to thin out your sauce if needed.
  • Keep leftovers in the refrigerator for up to 4 days. Just stir, reheat, and top with a little extra cheese before serving!

Easy Pasta Dishes

Did you enjoy this easy Fusilli with Meat Sauce?  Be sure to leave a rating and a comment below!

Fusilli with meat sauce in a pan garnished with parsley.
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Fusilli with Meat Sauce

Pasta noodles are tossed in a rich tomato sauce for a family favorite all year long!
Course Main Course, Pasta
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 27 minutes
Servings 4 servings
Calories 554
Author Holly Nilsson

Ingredients

  • 1 pound lean ground beef
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 teaspoon Italian seasoning
  • 1/4 cup red wine or beef broth
  • 24 ounces marinara sauce or pasta sauce
  • 8 ounces fusilli or medium pasta
  • 1/4 cup mozzarella cheese shredded
  • 2 tablespoons parmesan cheese grated

Instructions

  • Brown beef, onion, and garlic in a deep skillet over medium-high heat until no pink remains. Drain fat.
  • While the beef is browning, cook pasta in salted water just until al dente. Drain but do not rinse.
  • Stir in red wine and Italian sesoning. Simmer until it evaporates about 3 minutes. Add sauce and simmer a few minutes more. Stir in cooked pasta and simmer an additional 2-3 minutes or until heated through.
  • Top with cheeses and serve.

Notes

For this recipe we use fusilii, but any pasta will do. Try penne, rotini, or bowtie pasta.
Cook pasta noodles just to al dente as they continue to cook when simmered with the meat sauce. 
Ground beef can be substituted for ground chicken, pork, or Italian sausage.
No Red Wine? Substitute a splash of beef broth.
No Pasta Sauce? Use tomato sauce and a spoonful of tomato paste with a dash of garlic powder and onion powder (and a teaspoon of sugar if needed).

Nutrition

Calories: 554 | Carbohydrates: 55g | Protein: 33g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 84mg | Sodium: 1055mg | Potassium: 1090mg | Fiber: 5g | Sugar: 10g | Vitamin A: 803IU | Vitamin C: 14mg | Calcium: 122mg | Iron: 5mg

Italian Bean Soup {A Family Favorite!}

Italian Bean Soup with parmesan

Italian Bean Soup is a hearty, savory meal that is quick & easy to make!

It’s one of those savory comfort foods everyone will love. It uses simple ingredients like Italian sausage, veggies, beans, and a dash of garlic and seasonings for a hearty soup that’s full of flavor!

Italian Bean Soup in white bowls garnished with parsley.

Why We Love This Recipe

This Italian Bean Soup is a hearty, savory, and budget-friendly way to feed your family!

I love this recipe because I almost always have everything on hand!

I use cannellini beans but honestly, you can use any kind of beans in your cupboard. The beans in this recipe are canned if yours are dried, be sure to cook them first. (I soak beans overnight to make the cook time quicker and to make them a bit less gassy).

Just like beef macaroni soup, this recipe is versatile and you can add almost anything (leftover roasted zucchini is a favorite).

Add in pasta (to make it similar to a fagioli), veggies or other pantry staples to customize and stretch this soup!

Ingredients for Italian Bean Soup in a pan.

Ingredients

MEAT Italian sausage provides extra flavor and seasoning in this recipe, but ground beef, ground chicken, or meatballs are great options too! (Up the seasonings and add a bit of fennel seed and chili flakes if you substitute the Italian sausage).

VEGGIES Feel free to use any veggies you have on hand: canned corn, diced potatoes, leftover roast veggies, frozen mixed veggies, fresh broccoli or zucchini from the fridge or garden!

BEANS Canned white beans are added to this soup, but any canned beans (or cooked dried beans) will be perfect. Try Great Northern beans, cannellini beans, or black beans if that’s what you have.

ADDITIONS To stretch this meal even further try adding in leftover brown rice, pasta, or couscous.  Sprinkle with some shredded cheese and add a dollop of sour cream for the perfect bowl of soup!

Italian Bean Soup in a pan with a bay leaf, with bread on the side.

How to Make Italian Bean Soup

A simply delicious pot of steaming soup will be ready to eat in just a few simple steps!

  1. Cook sausage with onion, drain fat.
  2. Add remaining ingredients and simmer until the carrot is soft.
  3. Discard bay leaf before serving.

Serve with fresh crescent rolls, biscuits or a side salad for the perfect meal!

Top Tips for a Great Soup

  • If using dried beans instead of canned, soak beans and cook in water before adding to the soup.
  • Dried beans expand once soaked, only use half the quantity dry that you would with hydrated or canned beans.
  • If adding pasta, cook it separately and add it to each bowl. If left in the soup it’ll get mushy.
  • This soup will last up to 4 days in the fridge but since it doesn’t have pasta or potatoes it freezes well!
  • To freeze this soup, ladle it into zippered bags, date and lay flat in the freezer. They should keep for 4 months.
  • When ready to enjoy, let the soup defrost in the fridge and reheat on the stove until heated through. Season with salt and pepper.

Italian Bean Soup being scooped out of a pan with a ladle.

There will be plenty of leftovers too! Freeze portions for easy lunches or a quick weekday dinner the whole family will love.

Hearty Soup Recipes

Did you make this delicious Italian Bean Soup?  Be sure to leave a rating and a comment below!

Italian Bean Soup with parmesan
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Italian Bean Soup

Italian Bean Soup is an easy, filling meal the whole family will love!
Course Lunch, Main Course, Soup
Cuisine American
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings 6 servings
Calories 380
Author Holly Nilsson

Ingredients

  • 1 pound Italian sausage or ground beef
  • 1 onion diced
  • 1 1/2 teaspoons Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1 carrot chopped
  • 3 cups beef broth or chicken broth
  • 15 ounces canned diced tomatoes with juices
  • 15 ounces canned white beans drained and rinsed
  • 2 tablespoons tomato paste
  • 1 bay leaf

Instructions

  • Brown sausage and onion in a large pot until no pink remains. Drain any fat.
  • Add remaining ingredients and bring to a boil. Reduce heat and simmer 15 minutes or until carrot is tender and flavors have blended.
  • Discard bay leaf and serve.
  • Garnish with parmesan cheese and parsley if desired.

Notes

For dried beans, soak beans before adding to soup. 
Since dried beans expand once soaked, only use half the quantity that you would with canned beans.
This soup will last up to 4 days in the fridge, keep in an airtight container so it doesn't absorb the flavors of other dishes in your fridge.
To freeze, ladle into zippered bags, date and lay flat in the freezer. They should keep 4 months.
When ready to enjoy, let soup defrost in fridge and reheat on the stove until heated through.

Nutrition

Calories: 380 | Carbohydrates: 23g | Protein: 19g | Fat: 24g | Saturated Fat: 9g | Cholesterol: 57mg | Sodium: 928mg | Potassium: 1006mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1871IU | Vitamin C: 11mg | Calcium: 105mg | Iron: 4mg
Italian bean soup with a bay leaf being served with writing
A bowl of Italian bean soup with writing
Italian bean soup with writing
Italian bean soup being served with writing