Egg Roll In A Bowl

Egg rolls are one of my favorite things, but sometimes I want all the delicious flavor without the work. This Egg Roll in a Bowl scratches that itch perfectly. It’s packed with savory ground turkey, aromatic ginger and garlic, and tender mushrooms, while the cabbage and water chestnuts give it just the right amount of crunch. The sauce is savory, slightly sweet, and lightly tangy, coating everything perfectly. Best of all, it comes together in one skillet in just 30 minutes, making it a complete, satisfying weeknight meal.

Easy eggroll in a bowl Recipe

There’s nothing I love more than a one-pot meal that comes together quickly and easily. And, this eggroll in a bowl definitely fits the bill. It has everything I need for a hearty and satisfying meal, loaded with protein from the ground turkey and chock full of vitamins and minerals from the veggies. And, of course, a delicious sauce that brings it all together. I really can’t go wrong no matter how I serve it, and it has that great takeout taste of egg rolls without the takeout price.

Recipe Success Tips

1. Mince the mushrooms. It may be easier to chop, but finely mincing the mushrooms helps them blend into the turkey and adds moisture without a strong mushroom flavor.
2. Make it spicy. If you like heat, add chili crisp, sriracha, or extra red pepper flakes at the table.
3. Coleslaw mix makes it easy. A bag of coleslaw makes this recipe super quick and easy. But if you have cabbage in the fridge, by all means, don’t let it go to waste. Shred it and use it!
4. Protein swaps. Ground chicken or pork work well in place of turkey with no other changes needed.

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Egg Roll In A Bowl

This Egg Roll in a Bowl is a deconstructed version of a traditional egg roll, featuring all the classic flavors without the wrapper or deep-frying. It's a quick, weeknight-friendly meal, prepared in one skillet. 

Course Main Course

Cuisine American, Asian, Chinese

Total Cost $10.31 recipe / $2.58 serving

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 319kcal

Author Jennie Alley

Equipment

• Large 12" skillet

Ingredients

• 1 cup onion diced (1 cup, 125g) $0.35
• 8 oz. mushrooms finely minced (225g) $1.76
• 2 garlic cloves minced, $0.16
• 5 oz. can water chestnuts drained and chopped (1 cup, 140g) $1.24
• 2 green onions sliced, $0.19
• 1 Tbsp ginger freshly grated, $0.08*
• 1 lb. ground turkey $3.94
• 2 Tbsp vegetable oil $0.07
• 16 oz. bag coleslaw mix one bag, $1.94
• ¼ cup soy sauce $0.21
• 1 Tbsp rice vinegar $0.12
• 2 Tbsp brown sugar 25g, $0.05
• 1 tsp sesame oil $0.11
• ½ tsp black pepper freshly cracked, $0.08
• ⅛ tsp red pepper flakes $0.01

Instructions

• Gather and prep all ingredients: dice the onion, mince the mushrooms, garlic, and ginger, chop the water chestnuts, and slice the green onions.
• Heat the vegetable oil in a large skillet over medium-high heat. Add the ground turkey and cook, breaking it up with a spoon, until mostly cooked through, about 8-10 minutes. Season lightly with salt and pepper.
• Add the onion, garlic, ginger, and minced mushrooms to the skillet. Cook for 3-4 minutes, stirring often, until the mushrooms soften and most of their moisture cooks off.
• Stir in the coleslaw mix. Toss well and cook for 6-8 minutes, until the cabbage is tender but still has a bit of crunch.
• In a small bowl, whisk together the soy sauce, rice vinegar, brown sugar, sesame oil, black pepper, and red pepper flakes.
• Pour the sauce into the skillet and add the chopped water chestnuts. Toss everything together and cook for 2-3 minutes, until evenly coated and warmed through.
• Stir in the green onions just before serving. Enjoy as is or serve over rice. Garnish with sesame seeds if desired.

See how we calculate recipe costs here.

Notes

*If fresh ginger isn’t available, substitute 1 tsp ground ginger.

Nutrition

Serving: 1serving | Calories: 319kcal | Carbohydrates: 27g | Protein: 33g | Fat: 10g | Sodium: 901mg | Fiber: 6g

how to make eggroll in a bowl step-by-step photos

Gather and prep ingredients: Dice 1 onion, mince 8 oz. of mushrooms, 2 cloves of garlic, and 1 Tbsp ginger, chop 1 can of water chestnuts, and slice 2 green onions. Make sure to set the water chestnuts and green onions aside, as they get added separately from the vegetables.

Cook the turkey: In a large skillet over medium heat, warm 2 Tbsp vegetable oil, and cook the ground turkey, breaking it up with a spoon, until mostly cooked through. This usually takes me about 8-10 minutes. Season lightly with salt and pepper.

Combine the turkey with the veggies: Add the onion, garlic, ginger, and minced mushrooms to the skillet with the turkey and cook for 3-4 minutes. Stir often, until the mushrooms soften and most of their moisture cooks off.

Add the coleslaw: Stir in 1 bag of coleslaw mix and toss well. Cook for 6-8 minutes, or until the cabbage is tender but still has a bit of crunch.

Make the sauce: Combine ¼ cup soy sauce, 1 Tbsp rice vinegar, 2 Tbsp brown sugar, 1 tsp sesame oil, ½ tsp black pepper, and ⅛ tsp red pepper flakes in a small bowl and whisk.

Add the sauce: Pour the sauce into the skillet with the turkey and vegetables, and then add the chopped water chestnuts. Toss it all together and cook for 2-3 minutes, until the sauce evenly coats everything and it is all warmed through.

Garnish and serve: Stir in the green onions, and garnish with sesame seeds and a little drizzle of sesame oil, if desired. If you like heat, add chili crisp, sriracha, or extra red pepper flakes at the table. Enjoy as is or serve over rice.

serving suggestions

I find this eggroll in a bowl is quick and satisfying, and doesn’t really need anything extra, but when I’m looking to make it more filling and stretch the savings, I’ll serve it spooned over a bowl of brown or white rice. For a lighter, lower-carb option, I’ll serve it over cauliflower rice or in butter lettuce or romaine cups. For a complete, Asian-inspired meal, I’ll add egg drop soup and delicious garlic noodles.

Storage and Reheating

Store leftovers in an airtight container for up to 4 days. To reheat, warm gently in a skillet over medium heat or microwave in 30-second intervals, stirring between, until heated through. This dish reheats well and is great for meal prep. If serving later, you can add a splash of water or soy sauce while reheating to loosen it up if needed.

I do not recommend freezing this dish, as the cabbage softens and releases water once thawed.

More One Pot Meals To Try

• One Pot Teriyaki Chicken and Rice: This one-pot teriyaki chicken and rice is one of my favorite easy meals because it’s simple, satisfying, meal-prep friendly, and packed with classic teriyaki flavor.
• One Pot Sausage and Sundried Tomato Pasta: Hands down one of the best recipes, and I already know I’ll be cooking it again as soon as the leftovers are gone.
• Taco Pasta: This beef taco pasta is a homemade, Southwest-inspired take on classic Hamburger Helper—one pot, cheesy, flavorful, and totally budget-friendly.

More Asian-inspired recipes

Teriyaki Noodle Bowls

$7.56 recipe / $1.89 serving

Thai Chicken Satay with Peanut Sauce

$7.17 recipe / $1.79 serving

Dan Dan Noodles

$8.86 Recipe / $2.22 Serving

Vegetable Egg Rolls

$7.07 recipe / $0.70 serving

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Slow Cooker Jambalaya

While jambalaya isn’t difficult to make on the stovetop, I like to use my slow cooker when I can. Everything in this easy Slow Cooker Jambalaya recipe is cooked in one pot, including the rice. Cooking rice like this might sound like a mushy mess, but as long as you add it at the very end, you can control the texture a bit more and get good results! This slow cooker recipe is simple comfort food at its best and perfect for busy weeknights or lazy weekends.

“This is such an easy weeknight meal for my house! I love that there are leftovers for the rest of the week, too! Even our three year old twins love the jambalaya!”

natalie

easy slow cooker jambalaya

Jambalaya is a popular rice-based dish originating in Louisiana, believed to have been influenced by the cuisines of the French, Spanish, and African cultures there. It’s a natural “budget” recipe because it combines flavorful and inexpensive cuts of meat (smoked sausage and chicken thighs) with bulky and inexpensive ingredients, like rice, onion, celery, and bell pepper. Some recipes also add seafood, but I skipped that to keep costs down. Add a good handful of spices, and you have a super filling and very satisfying meal that freezes well and reheats effortlessly in the microwave. Total winner.

This recipe depends greatly on the sausage you buy, which accounts for about half of the flavor in the dish. I had one of those “small changes make big differences” moments at the grocery store and bought smoked turkey sausage instead of regular smoked pork sausage, and I kind of regret it. But hey, it all depends on your priorities. Just be aware that the sausage can make or break this recipe. And while I think you could easily skip the chicken thighs to reduce the meat load of the dish, do not skip the smoked sausage.

Recipe Success Tips

1. Fully submerge the rice. Some readers report that their rice was not cooked. For it to fully cook, it needs to be submerged in the crockpot.
2. Smoked sausage is key. If you want to capture the true essence of jambalaya, you need to use a smoked sausage. Andouille sausage is the traditional choice, but you can use any smoked pork sausage you like.
3. Consistently cut veggies. Ensuring all the vegetables are the same size will ensure they cook at the same pace, and you won’t end up with overcooked or undercooked pieces.
4. Jambalaya vs gumbo. Both are delicious and integral parts of Cajun and Creole cuisine, but they’re distinct in their own ways. Jambalaya is a one-pot rice dish, while gumbo is a thick stew or soup made with a dark roux (a mixture of flour and fat) as a base. Gumbo can be served with rice, but it’s not cooked with the other ingredients like in jambalaya. It’s mainly the preparation and serving style that sets these two dishes apart.

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Slow Cooker Jambalaya Recipe

This easy Slow Cooker Jambalaya recipe is a Louisiana classic made simple, with all the big flavor and half the effort.

Course Main Course

Cuisine American

Total Cost $11.02 Recipe/ $1.37 Serving

Prep Time 15 minutes minutes

Cook Time 4 hours hours 30 minutes minutes

Total Time 4 hours hours 45 minutes minutes

Servings 8 (1¼ cup each)

Calories 348kcal

Author Beth Moncel

Equipment

• Slow Cooker

Ingredients

• 3 ribs celery finely diced (125g) $0.63
• 1 yellow onion finely diced (1 cup, 150g) $0.90
• 1 green bell pepper finely diced (1 cup, 150g) $0.78
• 2 cloves garlic minced, $0.16
• 12-16 oz. smoked sausage sliced into half moons or rounds, $2.97*
• 2 chicken thighs boneless, skinless, cubed (optional) $2.06
• 1 tsp dried oregano $0.06
• 1 tsp dried thyme $0.11
• ½ Tbsp smoked paprika $0.16
• ½ tsp cayenne pepper $0.06
• black pepper freshly cracked, 15-20 cranks of a mill, $0.05
• 1 28 oz. can diced tomatoes or two 15 oz. cans, $1.48
• 2 cups chicken broth $0.26**
• ¼ bunch fresh parsley chopped, $0.27
• 2 cups long grain white rice uncooked, 370g, $0.71
• 3 green onions sliced, $0.36

Instructions

• Gather and prep all ingredients.
• Add the celery, onion, bell pepper, and garlic to the bottom of a 5 quart or larger slow cooker.
• Add the sliced sausage slow cooker, along with the cubed chicken, oregano, thyme, paprika, cayenne, and freshly cracked pepper.
• Pour the diced tomatoes and all their juices over the meat and spices in the slow cooker. Add the chicken broth and a handful of chopped fresh parsley. Stir briefly.
• Place the lid on the slow cooker, turn the heat to high, and cook for four hours.
• After four hours, the liquid in the slow cooker should be boiling. Remove the lid and add the rice, making sure it is fully submerged. Replace the lid quickly and set the slow cooker back to high.
• Let it continue to cook on high for 20-25 minutes, or until the rice has absorbed most of the liquid.
• Remove the lid, test the rice to make sure it’s tender, then stir to fluff the ingredients (don’t stir too vigorously or the rice will become gummy). Sprinkle the sliced green onions over top, then serve.

See how we calculate recipe costs here.

Notes

*The package of sausage I bought was 14oz, but any amount from 12 to 16oz. (¾ – to 1 lb.) will work just fine. Andouille sausage is the traditional choice, but you can use any smoked pork sausage you like.

**I use Better Than Bouillon to make my broth. 

Nutrition

Serving: 1Serving | Calories: 348kcal | Carbohydrates: 41g | Protein: 15g | Fat: 13g | Sodium: 611mg | Fiber: 2g

How to Make SLow Cooker Jambalaya Step-by-Step Photos

Gather and prep all the ingredients.

Get the veggies ready: Place 3 ribs of diced celery, diced yellow onion, diced green bell pepper, and 2 minced garlic cloves at the bottom of a 5-quart or larger slow cooker.

Add the meat and spices: Add the sliced 12-16 oz. of smoked sausage to the slow cooker, along with 2 boneless, skinless chicken thighs, 1 tsp dried oregano, 1 tsp thyme, ½ Tbsp smoked paprika, ½ tsp cayenne, and freshly cracked pepper (15-20 cranks of a mill).

Add the liquid: Pour 28 oz. diced tomatoes and their juices over the meat and spices in the slow cooker. Add 2 cups chicken broth and ¼ bunch chopped fresh parsley. Stir briefly.

Cook: Cover the slow cooker, turn the heat to high, and cook for four hours.

Add the rice: At this point, the liquid should be boiling. Carefully remove the chicken thighs, and replace the lid quickly. Shred the chicken and stir it back into the pot along with 2 cups uncooked long-grain rice. Fully submerge the rice in the liquid and then cover the crockpot again. You need it to return to a boil to cook the rice.

Let the jambalaya continue to cook on high for 20-25 minutes, or until the rice has absorbed most of the liquid.

Test the rice: Take the cover off, test the rice to make sure it’s tender, then stir to fluff the ingredients (don’t stir too vigorously or the rice will become gummy).

Serve: Sprinkle 3 sliced green onions over top, then serve. Enjoy.

Serving Suggestions

Though this jambalaya is a meal in and of itself, if I’m looking to round things out for the true Louisiana experience, I’ll prepare cornbread casserole, a side of grilled okra, or some creamy coleslaw. For dessert, nothing beats a slice of pecan pie.

How to Store

This slow cooker jambalaya recipe makes about 10 cups total (when made in a 5-quart slow cooker), so you’ll probably have some leftovers. Let everything cool before storing it in airtight containers in the fridge for 3-4 days. You can also freeze individual portions for up to 6 months. Let it thaw in the fridge overnight before reheating in the microwave—yum!

More Cajun Recipes To Try

• Cajun Sausage and Vegetables: One of my favorite meal prep recipes. Super flexible and versatile, they are great to have on hand.
• Cajun Potato Salad: A slightly spicy and ultra-creamy twist on a classic!
• Cajun Seasoning: This is one seasoning blend I always have in my pantry. It adds an extra layer of flavor to all my favorite dishes.

More Slow Cooker Recipes

Crockpot Beef Stew

$14.08 recipe / $1.41 per cup

Slow Cooker Buffalo Chicken

$8.25 recipe / $1.03 serving

Slow Cooker Hamburger Stew

$9.57 recipe / 1.60 serving

Crockpot White Chicken Chili

$9.63 recipe / $1.60 serving

Our Slow Cooker Jambalaya recipe was originally published 8/15/16. We have updated it to be the best it can be and republished 2/16/26.

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15 Bean Soup

Beans are probably the most underrated super food. They’re packed full of fiber, protein, and antioxidants, while still being super inexpensive and shelf stable. And when you get 15 different varieties all in one pot, you’ve got a serious nutrition powerhouse! I decided to make this recipe a Vegetarian 15 Bean Soup (it’s actually vegan), but you could always add some bacon, a smoked ham hock, or smoked turkey leg to your soup for a little extra smoky flavor.

“Your bean soup is delicious! My hubby and I are really enjoying it! So nourishing, so flavorful! Thank you for the recipe.”

Linda Wilson

The Budget-Friendly Soup I Make on Repeat

THIS is one of those soups that makes you feel good about your health and is still incredibly delicious and satisfying. I’m also obsessed with how budget-friendly this 15 bean soup is and how it makes the most of dried beans, which are a cheap yet filling pantry staple!

“15 Bean Soup” mixes are fairly common in most major grocery stores, and they’re sold right alongside the other dry beans. I use Hurst’s Brand beans for this recipe, which are in many major grocery stores. They’re basically just a mix of 15 bean varieties in one bag, and they’re quite beautiful, with all their different colors, patterns, and sizes. They usually come with a seasoning packet, just like instant ramen, but I prefer to add my own herbs and spices. My homemade mix is made right in the pot with cumin, oregano, smoked paprika, a little cayenne for gentle heat, and plenty of freshly cracked pepper. Simple and delicious.

Recipe Tips & Variations

1. Adjust the texture. If you want your homemade 15 bean soup thicker, mash some beans against the side of the pot once done. Or scoop out ⅓-½ cup, cool slightly, blend, and stir back in. If it gets too thick, loosen with a splash of broth.
2. Don’t forget salt. I usually end up adding around 1.5 tsp total, but start with about 1/2 tsp and build. You can also use 4 cups broth + 2 cups water (instead of all water) for extra flavor, and you may not need as much salt.
3. Brighten it with vinegar. I add a splash of apple cider vinegar at the end to wake everything up. You can get away without adding it, but I think it really takes this soup to the next level! Lemon juice works too.
4. Add more veggies. I’ve loved seeing how readers customize this soup since I first posted it, and the add-in ideas have been so helpful! Try sautéing diced mushrooms or bell pepper with the carrots and celery, or adding diced white or sweet potatoes about 30 minutes before the soups done. For greens, add kale or Swiss chard in the last 5-10 minutes, and stir in spinach right at the end since it wilts fast.
5. Try it in an Instant Pot. I haven’t tested this in the Instant Pot myself, but some readers have with good results! One reader soaked the beans overnight, used the sauté function for the veggies, added the beans and water, and cooked on high pressure for 20 minutes. Then they naturally released for 10 minutes, manually released the rest, and stirred in the tomatoes, vinegar, and salt at the end. Another reader skipped soaking the beans and cooked for about 40 minutes on high pressure instead. If you try it this way, let me know how it goes in the comments below!
6. Budget tip. Buy dry beans in bulk if you can. It doesn’t have to be a specific 15-bean mix either. You can make your own blend using your favorite beans, or bulk-buy 15-bean mixes when they’re a good deal.

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Vegetarian 15 Bean Soup

This hearty 15 Bean Soup recipe makes a large batch and is perfect for meal prep! Made with dried beans, simple spices, and pantry staples, it’s a budget-friendly, nourishing soup that freezes well and tastes even better the next day.

Course Dinner, Lunch, Soup

Cuisine American

Total Cost $6.76 recipe / $0.85 serving

Prep Time 8 hours hours

Cook Time 2 hours hours

Total Time 10 hours hours

Servings 8 servings (1.5 cups each)

Calories 303kcal

Author Beth Moncel

Equipment

• Large Pot

Ingredients

Beans

• 20 oz. 15 bean soup mix $2.82*

Soup Base

• 2 Tbsp coconut oil $0.52**
• 1 yellow onion diced, (1 cup, 150g) $0.70
• 2 garlic cloves minced, $0.16
• 4 carrots diced, (2 cups, 400g) $0.38
• 3 ribs celery diced, (1 cup, 120g) $0.59
• 6 cups water $0.00
• 15 oz. can diced tomatoes with juices, $0.96

Seasonings

• 1 tsp ground cumin $0.04
• 1 tsp dried oregano $0.04
• ½ Tbsp smoked paprika $0.12
• ¼ tsp cayenne pepper $0.04
• ¼ tsp black pepper freshly cracked, $0.04
• ¼ cup fresh parsley chopped, $0.27
• to taste salt $0.04
• 2 tsp apple cider vinegar $0.04

Instructions

• The night before, place the beans in a large bowl and add cool water until the beans are covered with twice as much water as the beans. Let the beans soak overnight, or for at least 8 hours, in the refrigerator.
• When you're ready to begin cooking, drain the beans in a colander and rinse them well with fresh water. Set the beans aside so they can begin to warm up.
• Mince the garlic and dice the onion. Add the garlic, onion, and coconut oil to a large soup pot. Sauté over medium heat for about 3-5 minutes, or until the onions are soft and transparent.
• While the onion and garlic are sautéing, dice the celery and carrot. Once the onions have softened, add the carrot and celery to the pot and sauté for about 5 minutes more, or just until the celery starts to soften.
• Add the beans to the pot along with 6 cups of water, and stir to combine. Place a lid on the pot, turn the heat up to medium-high, and bring it up to a boil. Once it reaches a rolling boil, turn the heat down to low or medium-low, and let the beans simmer for 90 minutes, stirring occasionally.
• After 90 minutes, the beans should be quite soft and have broken down a bit, causing the water to look slightly thick and cloudy. Add the diced tomatoes (with juices), cumin, oregano, smoked paprika, cayenne pepper, black pepper, and parsley to the pot. Stir to combine, then let the soup simmer for another 20 minutes.
• Taste the soup and add salt to taste (I added 1.5 tsp). Finally, stir in the apple cider vinegar. Keep in mind that as the soup is stored in the refrigerator, the salt may absorb into the beans and taste more muted. You may need to add more salt the next day.

See how we calculate recipe costs here.

Notes

*This is just a mix of 15 bean varieties in one bag, with an envelope of seasoning included. I used only the beans and tossed the seasoning packet.

**I used coconut oil because it has a mouthfeel similar to animal fat. You can use your favorite cooking oil in its place, if you prefer.

Nutrition

Serving: 1Serving | Calories: 303kcal | Carbohydrates: 52g | Protein: 17g | Fat: 4g | Sodium: 126mg | Fiber: 16g

How to Make 15 Bean Soup Step-by-Step Photos

Gather all of your ingredients.

Soak the beans: The night before place 20 oz. of the dry 15 bean mix (do not use the seasoning packet) in a large bowl. Cover it with enough water so there is double the amount of water as beans. Refrigerate the beans overnight, or for at least 8 hours. This is what they look like after soaking. When you’re ready to start cooking, drain the beans in a colander and rinse them well with fresh water.

Make the mirepoix: Dice one yellow onion and mince two cloves of garlic. Add the onions, garlic, and 2 Tbsp coconut oil (or your favorite cooking oil) to a large pot. Sauté over medium heat until the onions are soft and translucent. 

While the onions and garlic are cooking, peel and dice 4 carrots, and dice 3 ribs of celery. Add them to the pot and continue to sauté just until the celery begins to soften (about 5 minutes more).

Make the soup: Add the rinsed and drained beans and 6 cups of water. Place a lid on the pot, turn the heat up to medium-high, and let it come up to a boil. Once it reaches a boil, turn the heat down to low or medium low, and let it continue to simmer for 90 minutes. Stir it occasionally as it simmers.

After it’s simmered for 90 minutes, the beans should be very soft and be breaking down. The broth will look all cloudy like this, and kind of pale in color. 

Add flavorings: Now it’s time to add those top note flavors! Add one 15 oz. can diced tomatoes (with the juices), ½ Tbsp smoked paprika, 1 tsp oregano, 1 tsp cumin, ¼ tsp cayenne pepper, ¼ tsp freshly cracked pepper, and a handful of chopped fresh parsley. Stir everything to combine, then let the soup simmer for another 20 minutes or so.

And now it’s looking much more vibrant. BUT we haven’t added ANY salt yet, so the flavors are still quite muted. Now it’s time to season with salt to taste. I ended up using 1½ tsp, but I suggest starting with ½ tsp and increasing from there until the flavors really pop. Keep in mind that as you refrigerate this, the salt will absorb into the beans some and become more muted, so you may need to add more the next day. 

Finally, stir in 2 tsp apple cider vinegar to brighten it all up, and it’s done!

Serving Suggestions

While this soup itself is vegan, I usually top it with shaved Parmesan. Other good toppings are sour cream, Greek yogurt (you could do coconut yogurt to keep it vegan), green onions, chopped parsley, hot sauce, crumbled air fryer bacon, or a different type of cheese, like shredded cheddar or Monterey Jack. And I definitely suggest serving with some bread on the side! While I love my no-knead bread with this recipe for 15 bean soup, my cornbread is too good to miss. Some warm Hawaiian rolls would be perfect for dunking too! Sometimes I’ll also add a scoop of white rice to my bowl. Rice and beans are always a YES for me, and it helps the soup stretch further.

Storage & Reheating

This vegetarian 15 bean soup freezes great, so don’t be afraid of the recipe’s large volume! Portion it into freezer-safe containers (I do single servings), cool, then transfer to the freezer for up to 3 months. You can also store it in the fridge for up to 3-4 days. If frozen, thaw overnight in the fridge, or reheat straight from frozen on the stovetop over low heat. The microwave works too. Add a splash of water or broth as it warms up to loosen the texture!

More Bean Recipes You’ll Love

• Baked Beans: This recipe takes simple canned beans and turn them into rich, smoky, homemade baked beans with bacon and an easy BBQ sauce that taste even better the next day.
• BBQ Beans and Greens: I love this recipe because it’s incredibly budget-friendly, packed with bold BBQ flavor, and makes a colorful, protein-rich one-pot meal.
• Black Beans with Eggs: I love how beans and eggs come together in this simple, filling, ultra-budget-friendly meal that works for breakfast, brunch, or any time of day.
  
  

More Bean Soup Recipes

Navy Bean Soup

$8.32 recipe / $1.38 serving

Pinto Bean Soup

$3.51 recipe / $0.88 serving

Smoky Black Bean Soup

$5.26 recipe / $1.25 serving

Chunky Ham and Bean Soup

$6.70 recipe / $1.68 serving

Our 15 Bean Soup recipe was originally published 2/28/18. We have updated it to be the best it can be and republished 2/15/26.

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