Bread and Bean Soup Recipe

Name: Bread and Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 loaf stale bread, cubed; 2 cups pinto beans; 2 cups chicken stock; 1 small onion, coarsely chopped; ¼ cup roasted red pepper, finely chopped; 1 teaspoon minced garlic; 1 tablespoon olive oil, for sauteing; 1 teaspoon cajun seasoning; salt & pepper; ¼ teaspoon oregano

Servings: persons

12 loaf stale bread, cubed
2 cups pinto beans
2 cups chicken stock
1 small onion, coarsely chopped
¼ cup roasted red pepper, finely chopped
1 teaspoon minced garlic
1 tablespoon olive oil, for sauteing
1 teaspoon cajun seasoning
salt & pepper
¼ teaspoon oregano

1
Bake stale bread 10 minutes at 300 to give it a crunch.
2
Heat up stock over medium flame.
3
Add beans to boil.
4
Meanwhile, saute onion, pepper, and garlic in oil until the onion is golden and beginning to blacken.
5
Stir the vegetables into the beans and stock.
6
Add spices to taste.
7
Let simmer for a few minutes.
8
Stir in bread and let set to soak up some moisture.
9
Before serving, you might want to add some extra water (because the bread will have sopped up most of the stock).

397

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 12 loaf stale bread, cubed, 2 cups pinto beans, 2 cups chicken stock, 1 small onion, coarsely chopped, and more.

Yes, Bread and Bean Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Bread and Bean Soup

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