10-Minute Bean Soup Dutch Oven Recipe

When you’re short on time but want that deep, slow-cooked flavor, this 10-Minute Bean Soup is your ultimate kitchen hack. By using canned beans and a heavy-bottomed Dutch oven, you get superior heat retention and a “simmered-all-day” taste in just ten minutes

1 tablespoon of Organics(TM) Extra Virgin Olive Oil
2 garlic cloves, minced
1/2 teaspoon crushed red pepper
6 cups of Organics Chicken Broth
1 (28 ounce) can of Organics Diced Tomatoes
1 (15 ounce) can of Organics Kidney Beans, rinsed and drained
1 (15 ounce) can of Organics Black Beans, rinsed and drained
1 (15 ounce) can of Organics Organic Pinto Beans, rinsed and drained
1/4 cup of Organics Sour Cream
1/4 cup minced fresh cilantro

Serves: 4 to 6 People
Prep Time: 10 Minutes
Cook Time: 12 Minutes
Ready In: 22 Minutes

Directions:
1. Heat oil in a 10″ Dutch Oven over medium-high heat. Add garlic and crushed red pepper; saute 30 seconds.
2. Add broth and next 4 ingredients. Cover and cook 10 minutes, stirring occasionally.
Use 12 Briquettes on the top and 8 on the bottom.
3. Ladle soup into bowls. Garnish with sour cream and cilantro, if desired.

Canned beans allow you to prepare this soup in just over 10 minutes. While the soup simmers, assemble a garden salad or sandwich to round out your meal.

Nutrition per serving
Calories: 254
Total Fat: 6 g
Cholesterol: 10 mg
Sodium: 1916 mg
Total Carbohydrates: 36 g
Dietary Fiber: 13 g
Protein: 13 g
Recipe by: Safeway

Dutch Oven Checklist
___ Dutch Ovens
___ Lid Lifter
___ Lid Rest
___ Dutch Oven Trivets
___ Charcoal Briquets (Kingsford)
___ Lighter Fluid, and matches
___ Charcoal Starter
___ Spoons,fork, knife, can opener, cutting board, hot pads, vegetable peeler, and measuring cups and spoons.
___ Aluminum Foil
___ Cook Book
___ Long Tongs
___ Whisk
___ Gloves
___ Storage Bag
___ Paper Towels
___ Dutch Oven Scraper
___ Spray bottle of vinegar
___ Spray bottle of oil
___ Don’t forget the Food!!!

10-Minute Bean Soup Dutch Oven Recipe