Real Recipes From Real Home Cooks ®

bean, ham & bacon soup

(4 ratings)
Blue Ribbon Recipe by
Kim Cleaves
Monticello, MN

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

Blue Ribbon Recipe

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.

— The Test Kitchen @kitchencrew
(4 ratings)
yield 12 serving(s)
method Stove Top

Ingredients For bean, ham & bacon soup

  • 4 can
    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 md
    carrots, diced
  • 3
    celery stalks, diced
  • 1 md
    onion, minced
  • 1/2 tsp
    thyme, dried
  • 1 tsp
    garlic powder
  • 1 can
    tomato paste (6 oz)
  • 6 c
    vegetable stock
  • 1 Tbsp
    red wine vinegar
  • salt & pepper, to taste

How To Make bean, ham & bacon soup

  • 1
    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.
  • 2
    Use an immersion blender to puree some of the beans in the pot to thicken to your desired consistency.
  • 3
    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.