Total Time
2hrs 20mins
Prep 20 mins
Cook 2 hrs

Make ahead - freezes well

Ingredients Nutrition


  1. Slice franks 1/4 inch think in pieces. Heat oil in a 4-quart pan and brown franks on all sides.
  2. Remove an refrigerate until ready to use.
  3. Put celery, green pepper, carrots, and garlic in same pan. Saute for 10 minutes, stirring. Remove from heat.
  4. Add beans, beef broth, water, tomatoes (optional), pepper, and bay leaves to pan with vegetables.
  5. Cover and cook for 2 hours on medium low or until beans are soft.
  6. Add franks. Remove bay leaves and serve warm.
Most Helpful

Delicious! We really enjoyed this hearty soup for lunch today. I did make one small change and that was to use 2- 32 ounce boxes of beef broth and only 2 cups of water. The sauteed hot dogs are the perfect addition to an already fabulous navy bean soup. Oh, and I did use a can of hot Rotel- Yum! Thanks for sharing the recipe :)

Brenda. July 03, 2010