I love cozy, no-fuss soups that feel like a warm hug, and Cozy Beans and Hot Dogs Soup fits that bill perfectly. It’s simple, budget-friendly, and comes together in about 30 minutes — my go-to when I want something hearty without fuss. I’ve tested this recipe several times and learned a few tricks that make the flavors pop and the texture just right.
Why Make This Recipe
- Fast comfort: ready in about 30–40 minutes, great for busy weeknights or last-minute guests.
- Budget-friendly: pantry staples (canned beans, hot dogs, canned tomatoes) make it inexpensive and low-waste.
- Balanced and filling: beans provide fiber and protein, while the broth keeps it light enough for leftovers.
- Kid-friendly with flexible spice level — you can keep it mild or add heat.
- Personal insight: I love it because it reminds me of childhood comfort with grown-up seasoning tweaks that make every bowl feel homemade. Also, if you like one-pot cozy bowls, check this creamy garlic chickpea soup for another vegan comfort option: creamy garlic chickpea soup.
Recipe Overview
- Prep time: 10 minutes
- Cook time: 20–25 minutes
- Total time: 30–35 minutes
- Servings: 4 generous bowls
- Difficulty: Easy
- Method: Stovetop simmer in a heavy-bottomed pot (sauté aromatics, bloom spices, simmer with broth and beans, finish with hot dogs and acid).
My Experience Making This Recipe
When I first tested this soup the beans tasted flat until I added a tablespoon of tomato paste and a splash of apple cider vinegar — those two steps brightened the whole pot. I also learned that slicing the hot dogs thinly and adding them late preserves their texture and keeps them tender.
How to Make Cozy Beans and Hot Dogs Soup for Ultimate Comfort Food
Start by heating 2 tablespoons neutral oil in a 4- to 6-quart heavy-bottomed pot over medium heat. Sauté one medium chopped onion, two diced carrots, and two diced celery stalks for 5–7 minutes until softened. Add 3 cloves minced garlic and 1 tablespoon tomato paste, cooking 30–60 seconds to bloom the paste. Stir in 1 teaspoon smoked paprika, 1/2 teaspoon dried thyme, and a bay leaf. Add 4 cups low-sodium chicken or vegetable broth, one 15-oz can diced tomatoes (with juices), and two 15-oz cans drained and rinsed beans (navy, cannellini or kidney). Bring to a gentle simmer (about 180–200°F) and cook 10–12 minutes. Add 6 sliced hot dogs (about 12 oz) and simmer 4–6 more minutes until heated through. Finish with 1 tablespoon apple cider vinegar, salt and freshly ground black pepper to taste. Serve hot.
Equipment notes: use a heavy-bottomed pot or Dutch oven for even heat; an immersion blender can gently mash part of the beans for a creamier texture.
Expert Tips for Success
- Bloom spices: cook tomato paste and spices for 30–60 seconds to deepen flavor — it makes a big difference.
- Rinse canned beans: reduces excess sodium and prevents a gummy mouthfeel.
- Temperature control: keep the soup at a gentle simmer (not a rolling boil) to preserve bean texture and prevent splitting.
- Texture tweak: mash about 1 cup of beans against the pot with a spoon or use an immersion blender for a thicker, creamier body.
- Ingredient swap: use nitrate-free or low-sodium hot dogs, or smoky sausage, for better flavor and lower sodium. For another hearty soup idea with warming spices, see this mulligatawny option: bold and nourishing mulligatawny soup.
How to Serve Cozy Beans and Hot Dogs Soup for Ultimate Comfort Food
- Classic: ladle into bowls and top with chopped fresh parsley and a drizzle of extra-virgin olive oil.
- Bread pairing: serve with crusty bread or grilled cheese for dunking. For a sweet finish after soup, try pairing with a creamy kheer dessert: creamy kheer recipe.
- Toppings: shredded cheddar, chopped scallions, or a dollop of sour cream add richness.
- Occasion: perfect for casual family dinners, potlucks, or an easy game-night meal.
Storage and Reheating Guide
- Refrigerator: cool to room temperature, then store in airtight containers for 3–4 days.
- Freezer: portion into freezer-safe containers or heavy-duty freezer bags; freeze up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat stovetop: add a splash of broth or water, warm over medium-low until steaming and reach 165°F internal temperature.
- Microwave: reheat covered at 70% power in 1-minute bursts, stirring between intervals; add a little liquid if it has thickened.
Recipe Variations
- Vegetarian/Vegan: swap hot dogs for smoked tempeh or vegan sausage and use vegetable broth. Try adding a teaspoon of liquid smoke for extra depth. Also see this soothing gingery chicken-free alternative inspiration: soothing gingery chicken and rice noodle soup.
- Gluten-free: use gluten-free hot dogs and verify broth is gluten-free. This soup is naturally grain-free.
- Lower sodium: use low-sodium broth, rinse canned tomatoes, and use reduced-sodium or homemade hot dogs.
- Hearty upgrade: stir in a cup of frozen corn or chopped potatoes for extra bulk; you can also swap hot dogs for smoked sausage or andouille for more spice. For a fall twist with squash, try pairing ideas from this maple-butternut recipe: maple-butternut squash and apple soup.
Nutritional Highlights
- Protein and fiber: canned beans provide plant-based protein and soluble fiber that supports fullness and digestion.
- Sodium note: hot dogs and canned broth can be high in sodium — choose low-sodium or nitrate-free options and rinse canned ingredients.
- Allergens: check hot dog labels for wheat (gluten), soy, or milk; beans are naturally gluten-free. Adjust for allergies by choosing certified products.
Troubleshooting Common Issues
- Soup tastes bland: always taste before serving; add salt in small increments and a splash (1 tsp) of vinegar or lemon juice to brighten flavors.
- Beans fall apart or get mushy: avoid high boil and reduce stirring; add delicate ingredients like hot dogs late in cooking.
- Too thick or starchy: thin with 1/2 cup to 1 cup of hot broth or water and reheat gently, stirring until combined.
Frequently Asked Questions
Q: Can I use dried beans instead of canned?
A: Yes. If using dried beans, soak them overnight or use the quick-soak method (cover beans with water, bring to a boil for 2 minutes, remove from heat and soak 1 hour). Drain and simmer the soaked beans in fresh water or broth for 45–60 minutes until tender before proceeding with the recipe. Adjust salt after beans are fully cooked.
Q: Is this soup suitable for meal prep?
A: Absolutely. It refrigerates well for 3–4 days and freezes for up to 3 months. Portion into individual containers for grab-and-go lunches; add garnishes like fresh herbs or cheese just before serving to keep them fresh.
Q: Can I make this in an Instant Pot or slow cooker?
A: Instant Pot: use the sauté function for aromatics, then add canned beans and other ingredients and pressure-cook on low for 2–3 minutes (quick-release). For dried beans, follow safe Instant Pot dried bean cook times (usually 25–30 minutes high pressure after soaking or with appropriate water). Slow cooker: combine sautéed aromatics with other ingredients and cook on low 4–6 hours; add hot dogs in the last 30 minutes.
Q: How can I reduce the sodium without losing flavor?
A: Use low-sodium broth and rinse canned beans and tomatoes thoroughly. Boost flavor with a small amount of tomato paste, a splash of vinegar at the end, and herbs like smoked paprika or thyme. Roasting vegetables first also concentrates flavor without added salt.
Conclusion
If you enjoy cozy one-pot soups with comforting textures and easy pantry ingredients, you might also like this seasonal twist on comforting soups: Cozy Autumn Sausage and Sweet Potato Tortellini Soup Recipe.
Cozy Beans and Hot Dogs Soup
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Omnivore
Description
A simple, budget-friendly soup that’s hearty and comforting, perfect for busy weeknights.
Ingredients
- 2 tablespoons neutral oil
- 1 medium chopped onion
- 2 diced carrots
- 2 diced celery stalks
- 3 cloves minced garlic
- 1 tablespoon tomato paste
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 4 cups low-sodium chicken or vegetable broth
- 1 (15 oz) can diced tomatoes (with juices)
- 2 (15 oz) cans drained and rinsed beans (navy, cannellini or kidney)
- 6 sliced hot dogs (about 12 oz)
- 1 tablespoon apple cider vinegar
- Salt and freshly ground black pepper to taste
Instructions
- Heat the oil in a 4- to 6-quart heavy-bottomed pot over medium heat.
- Sauté the onion, carrots, and celery for 5–7 minutes until softened.
- Add the garlic and tomato paste, cooking for 30–60 seconds.
- Stir in the smoked paprika, dried thyme, and bay leaf.
- Add the broth, diced tomatoes, and rinsed beans. Bring to a gentle simmer and cook for 10–12 minutes.
- Add the sliced hot dogs and simmer for an additional 4–6 minutes until heated through.
- Finish with apple cider vinegar and season with salt and pepper to taste. Serve hot.
Notes
For a creamier texture, mash a portion of the beans inside the pot or use an immersion blender.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American