Creamy Beanie Weenie Soup
Dive into a bowl of comfort with this Creamy Beanie Weenie Soup—a hearty, nostalgia-packed dish that blends savory hot dogs, tender navy beans, and a velvety, cream-infused broth. This recipe elevates a childhood classic with aromatic sautéed vegetables, a hint of garlic, and warm spices like thyme and paprika. A quick roux adds richness, while a splash of heavy cream ensures every spoonful is luxuriously smooth. Perfect for busy weeknights, this one-pot marvel comes together in just 45 minutes and serves six hungry appetites. Serve it with crusty bread or a light salad for a cozy, family-friendly meal that’s both budget-friendly and irresistibly satisfying.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 medium carrot, diced
- 1 celery stalk, diced
- 2 cloves garlic, minced
- 5 hot dogs, sliced into bite-sized pieces
- 2 15-ounce cans canned navy beans, drained and rinsed
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, carrot, and celery to the pot. Sauté for 5–7 minutes until the vegetables are softened.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the sliced hot dogs to the pot and cook for 3–4 minutes, stirring occasionally, until lightly browned.
Sprinkle the flour over the mixture and stir well to coat evenly. Cook for 1–2 minutes to eliminate the raw flour taste.
Slowly pour in the chicken broth, stirring constantly to prevent lumps. Bring the soup to a gentle simmer.
Add the navy beans, thyme, paprika, salt, and black pepper. Stir to combine and let the soup simmer for 10 minutes.
Meanwhile, in a small saucepan, melt the butter over low heat. Stir in the heavy cream and heat gently until warm, but do not boil.
Pour the warm cream mixture into the soup and stir well to create a creamy texture.
Taste the soup and adjust seasoning if necessary.
Serve hot, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
448 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.9 g | 42% | |
| Saturated Fat | 15.3 g | 77% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 1068 mg | 46% | |
| Total Carbohydrate | 22.6 g | 8% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 3.4 g | ||
| Protein | 12.2 g | 24% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 95 mg | 7% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 625 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
