Bean, Ham & Bacon Soup

Kim Cleaves


Played around with the idea of a homemade version of the condensed version of bean & bacon soup. This is what I came up with.

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Notes from the Test Kitchen:
This is really easy and quick to make. And perfect to warm you up on a cold winter day. It's a great way to use up leftover ham too.


4 can(s)
great northern beans; drained and rinsed (or use dry beans & soak overnight)
1/2 lb
bacon, fried crispy and crumbled
1/2 lb
ham, diced & fried golden brown
3 medium
carrots, diced
celery stalks, diced
1 medium
onion, minced
1/2 tsp
thyme, dried
1 tsp
garlic powder
1 can(s)
tomato paste (6 oz)
6 c
vegetable stock
1 Tbsp
red wine vinegar
salt & pepper, to taste

Directions Step-By-Step

Place all ingredients except wine vinegar, beans, salt and pepper in a large kettle. Simmer until veggies are tender. Add beans until cooked through. Stir in vinegar. Season with salt & pepper if needed. NOTE: If using dry beans that you have soaked overnight, put them in the kettle with the veggies..simmer until beans are cooked through.
Use an immersion blender to puree some of the beans in the pot to thicken to your desired consistency.
You probably won't need to add salt to this as there is plenty from the bacon and ham. I used lower sodium bacon and it was perfect.

About this Recipe

Main Ingredient: Beans/Legumes
Regional Style: American
Hashtags: #beans, #ham