Snack Stick and Bean Soup

National Food Day celebrates everyday American eats, and this pot turns snack sticks into a savory broth base. Cannellini and pinto beans simmer with smoky paprika until the sticks soften and season every spoonful.

Serves 4 · 15 min prep · 35 min cook

Estimate for one serving

• 420 cal
• 24g protein
• 36g carbs
• 20g fat
• 3g fiber

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Ingredients

• 10 oz beef or pork snack sticks
• 1 tbsp olive oil
• 1 medium yellow onion
• 2 carrots
• 2 celery stalks
• 3 garlic cloves
• 1 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 1 bay leaf
• 15 oz can cannellini beans
• 15 oz can pinto beans
• 4 cups chicken or beef broth
• 14 oz can diced tomatoes
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 2 cups baby spinach
• 2 tbsp fresh parsley
• for serving crusty bread

Instructions

1. 1Slice the snack sticks into thin rounds so they soften slightly in the broth and season every spoonful. Dice the onion, carrots, and celery; mince the garlic.
2. 2Heat olive oil in a large soup pot over medium heat. Add the snack-stick slices and cook 3 to 4 minutes, stirring, until edges brown and the pot smells smoky and savory. Scoop most of the sticks onto a plate, leaving a little fat and fond behind.
3. 3Add onion, carrots, and celery to the pot. Cook 6 to 8 minutes until the vegetables soften and pick up color. Stir in garlic and cook 30 seconds until fragrant.
4. 4Add tomato paste, thyme, and smoked paprika. Cook 1 minute, stirring, so the paste darkens and coats the vegetables.
5. 5Pour in the broth and diced tomatoes, scraping the bottom clean. Add the bay leaf, both cans of drained and rinsed beans, salt, and black pepper. Return the browned snack sticks to the pot.
6. 6Bring to a boil, then reduce to a gentle simmer. Cook uncovered 20 to 25 minutes until the carrots are tender and the broth tastes rich from the sticks.
7. 7Stir in the baby spinach and cook 1 to 2 minutes just until wilted. Discard the bay leaf. Taste and adjust salt or pepper.
8. 8Ladle into warm bowls, finish with chopped parsley, and serve with crusty bread for dunking. The snack sticks should be plentiful and unmistakable in every bowl.