Ham, bacon, and bean soup

Cara Tyrrell

By
@1984

We made a ham for Easter dinner. I hated to throw out the ham bone, so I decided to make my father some soup. I searched the internet for "just the right recipe", but couldn't find exactly what I was looking for. I combined 2 recipes and added my own "twist". This is what I came up with. My family loved it!

Rating:
★★★★★ 1 vote
Comments:
Serves:
4-6
Prep:
30 Min
Cook:
1 Hr 30 Min
Method:
Stove Top

Ingredients

6
slices bacon
2
onions, diced
2
carrots, chopped
3
stalks celery, chopped
5
cloves garlic, minced
1/2
tbsp. olive oil
2
cups water
1
(15.5 oz) can great northern beans, drained
1
(15.5 oz) can black beans, undrained
1
(15 oz) can light red kidney beans, drained
1
(16 oz) pinto beans, drained
1
(6 oz) can tomato paste
1/2
tsp. thyme
1/8
tsp. cayenne pepper (can add more if you like)
pinch of black pepper
1 1/2
cups diced ham
ham bone

Step-By-Step

1In a large pot, saute bacon until crisp. Remove bacon. (Break into small pieces when cool). Pour out fat leaving approximately 2 Tbsp. in bottom of pot. Add olive oil.
2Saute onions, celery, and carrots for 2 minutes, stirring well. Add garlic and heat 2 more minutes. Add water, beans, cayenne pepper, black pepper, tomato paste, and thyme. Stir well. Put ham bone in pot. Bring to boil and reduce heat to low. Cover. Simmer 1 1/2 hours. More water can be added if necessary, but I didn't need to.
3Discard ham bone. Remove 2 cups of soup and place in blender. Puree. Return to pot. This will thicken the soup. Stir in diced ham and bacon.
4Serve with crusty bread. Enjoy!

About this Recipe

Course/Dish: Bean Soups
Main Ingredient: Beans/Legumes
Regional Style: American