Craving comfort food with a nostalgic twist? This Creamy Tomato Soup with Franks and Beans blends smooth, rich tomato flavor with smoky hot dogs and creamy white beans—all in one pot. It’s the perfect weeknight dinner, cozy campfire meal, or freezer-friendly lunch you’ll come back to again and again.
Made with simple pantry staples and ready in under an hour, this recipe is a modern update to a classic combo that’s budget-friendly, hearty, and totally satisfying.
Read on for all the loving details on making Creamy Tomato soup with Franks and Beans.
Jump to:
- Featured Ingredients
- Tools for the job
- How to make Creamy Tomato Soup with Franks and Beans
- Hot Tip!
- Substitutions and Variations of Creamy Tomato Soup with Franks and Beans
- Leftover Creamy Tomato Soup with Franks and Beans
- FAQ's
- Food Safety
- More recipes featuring beans
- Creamy Tomato Soup with Franks and Beans
- 💬 Comments
Featured Ingredients
Read below about a few of the ingredients used to make Creamy Tomato Soup with Franks and Beans.
A note on Franks and Beans: For this recipe, I chose to emphasize the rich tomato soup flavor instead of using traditional Franks and Beans ingredients like sugar, mustard, and molasses, which would have made the dish much sweeter.
Franks - Use the brand of hot dog you like best (or use sausage if you prefer). I really like the seasoning on the Applegate Naturals uncured turkey hot dog. It's a bit smokey, too, which tastes great with everything else. Feel free to adjust the amount you use. Six dogs make the dish fairly meaty!
Beans - You can use canned beans or homemade beans. A 15-oz can is equal to approximately 1 ½ cups of cooked beans.
Seasonings - Keeping it simple here, using my personal blend of Anything Seasoning and a little bit of soy sauce for umami. For a fully gluten-free meal, use tamari or liquid aminos. My Anything Seasoning blend consists of garlic and onion powders as well as salt and pepper. Get the ingredient ratios here.
See recipe card for quantities.
Tools for the job
- Sharp knife (paid link) and cutting board
- Measuring cups and spoons
- Stirring utensil
- Small bowl or plate
- 3+ quart pot or skillet with lid
How to make Creamy Tomato Soup with Franks and Beans
- Warm a 3+ quart pot or skillet over medium high heat.
- Prepare all the ingredients according to the recipe instructions.
- Add butter to the pot. Once it melts, add the chopped hot dogs. Sear them on both sides until they are browned and puffy, about 5 minutes, and set the cooked hotdogs aside
- Add the remaining butter to the pan along with a cup of finely diced onion and 1 teaspoon of Anything Seasoning Blend. Cook and stir occasionally until the onions have browned and caramelized a bit, about 10 minutes.
- Next, stir in the tomato sauce, soy sauce, white beans, and 1 ½ cup water. You could substitute broth for the water for another layer of flavor! Bring the pot to a heavy simmer, stirring occasionally, then turn the stove to low and cover the pot.
- Cook the soup for 20 to 30 minutes, stirring occasionally. Then, add the hot dogs back to the pot with the heavy whipping cream. Stir to combine and continue to cook until the hotdogs have warmed through.
- Taste for seasoning at this point and add more of the anything seasoning blend if you think it needs it. Be sure to taste for seasoning AFTER adding the hot dogs because they will release salt into the soup as they warm back up.
- It's done when the beans are soft and creamy, and the soup has a hint of smokey flavor! Garnish green onions and serve with crusty bread slathered in an awesome amount of salted butter.
Step-by-step photos
Fry the hotdogs in butter until browned and puffy.
Saute the onions until carmelized.
Add beans, tomato sauce, and soy sauce.
Simmer for 20-30 minutes.
Add heavy cream and stir.
Return the hotdogs to the skillet.
Hot Tip!
Take this one camping! Make the beans and tomato soup without the hotdogs ahead of time. It freezes really well. When you're ready, reheat the soup on the camp stove. You can then cook your hotdogs over the campfire, dice them, and add them to the reheated soup.
Substitutions and Variations of Creamy Tomato Soup with Franks and Beans
- Add a zesty kick with a hearty squeeze of yellow mustard.
- Replace the canned white beans with baked beans for a sweeter, more traditional Franks & Beans flavor.
- Use sausage instead of hotdogs. A loaded cheddar sausage would be fantastic!
- Grill the hotdogs on the BBQ and then dice them for a smokier flavor.
Leftover Creamy Tomato Soup with Franks and Beans
- Leftover Creamy Tomato Soup with Franks and Beans can be stored in the refrigerator in a sealed container for up to 7 days.
- Reheat leftover Beans and Franks in a skillet on medium-low, stirring occasionally, until warmed through.
- Freeze leftover soup with franks and beans in a sealed container or ziptop bag for up to 6 months.
FAQ's
Van Camp brand introduced their pork and beans in 1894. Beanee weenees are a variation on pork and beans, with the pork being replaced with frankfurters (hotdogs). The exact creation date, however, is unknown.
Milk and cream will add balance to an acidic tomato soup. It will also create a more filling meal with the added fat content. Adding heavy whipping cream is a great option because it creates a balanced smooth & creamy soup without the worry of curdled milk.
Food Safety
- Cook hotdogs to a minimum temperature of 140 °F (60 °C)
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
See more guidelines at USDA.gov.
More recipes featuring beans
Creamy Tomato Soup with Franks and Beans
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
In under an hour, you can whip up a delicious meal of juicy, smokey hot dogs, caramelized and fresh spring onions, and creamy white beans mixed together in a yummy tomato soup.
Ingredients
- 2 tablespoons unsalted butter, divided
- 4-6 hotdogs, cut into ½ inch pieces
- 1 cup finely chopped onion
- 1-2 teaspoons Anything Seasoning Blend
- 2 cans white beans, drained
- 1 can tomato sauce
- 1 tablespoon soy sauce, tamari, or liquid aminos (not low sodium)
- ¼ cup heavy whipping cream
- 4 green onions (scallions), sliced
Instructions
- Warm a pot or large skillet over medium-high heat. Melt one tablespoon of butter in the pan and add the hotdogs. Cook until browned and puffy, 4-5 minutes. Remove the hot dogs and set aside.
- Melt the remaining tablespoon of butter to the pan and add the finely chopped onions. Stir in 1 teaspoon of Anything Seasoning blend. Cook and occasionally stir the onions until they have browned and caramelized, about 7 minutes. If they are browning too fast, turn the heat down to medium.
- Next, add the drained beans, tomato sauce, soy sauce, and 1 ½ cups of water (or broth). Stir to combine, then turn the heat up to medium-high until it starts to simmer. Stir the soup, cover the pot, and turn the heat to low. Continue to cook, stirring occasionally, for 20-30 minutes.
- Once the soup has thickened, add the heavy whipping cream and hot dogs to the pot. Stir and cook until the hotdogs have warmed back up.
- Turn off the heat and taste for seasoning. Adjust if necessary. SEE NOTE 1.
- When the beans are soft and creamy and everything tastes a little smokey, the soup is done. Garnish with sliced green onions, and enjoy with crusty bread and butter.
Notes
NOTE 1: To avoid oversalting it, refrain from adding extra seasoning until the hot dogs have simmered in the soup.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main dish
- Method: Stove-top
- Cuisine: American
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