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!


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Rating:

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

Directions Step-By-Step

1
In 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.
2
Saute 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.
3
Discard 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.
4
Serve with crusty bread. Enjoy!

About this Recipe

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