Bean & Bacon Soup With Cornbread Waffles

Sheri Zarnick


I make this especially in sub-zero temperatures. It warms my family. After cooking a ham, I don't throw out the ham bone. I put it in my slow cooker with some water and cook it overnight on low. It makes an awesome broth base for bean soup. Then I take the ham bone out in the morning and put my bean soup together to cook all day. Cornbread has to accompany bean soup in my family. So instead of frying cornbread fritters or making a pone, I put my batter in my waffle iron.

Blue Ribbon Recipe

Yum! This is a hearty bean soup with a savory bacon flavor. Potatoes make the soup thick and give it a creamy texture. Served with the cornbread waffles, it's a warm, delicious and comforting meal. These waffles are nice and fluffy and on the savory side. You can dip them into the soup or crumble on top. If you like more of a sweet cornbread, then use a packaged corn muffin mix. We loved the more savory waffle with the soup, though. The Test Kitchen


★★★★★ 2 votes

25 Min
8 Hr
Slow Cooker Crock Pot


  • 1
    meaty ham bone
  • 1 lb
    Great Northern white beans
  • 1 large
    onion, chopped
  • 1 tsp
  • 2 Tbsp
    ham stock, soup base
  • 1/2 tsp
    celery powder
  • 1 lb
  • 2 can(s)
    cream of potato soup, 10.75 oz each
  • 2 c
    self-rising corn meal
  • 1 c
  • 1/4 c
    oil or shortening melted
  • 1 large
    egg, beaten
  • ·
    French Fried onions, optional

How to Make Bean & Bacon Soup With Cornbread Waffles


  1. Cook ham bone in water overnight in a slow cooker.
  2. In the morning remove bone with tongs, let cool.
  3. Rinse beans and put in the slow cooker. ( I don't pre-soak mine, they cook all day so they turn out just fine)
  4. Add ham stock. Stir with a whisk to make sure it breaks up. Add remaining seasonings. Cook on High for 6-8 hours.
  5. About 1/2 hour before you want to serve it, fry bacon. Let drain on paper towel.
  6. Saute onions in bacon drippings until done.
  7. Add onions to soup.
  8. Chop bacon in a food processor.
  9. Add to soup.
  10. In a mixing bowl pour cream of potato soup in. Take about 1 cup of broth from your soup. Mix with potato soup.
  11. Pour into your soup.
  12. Serve about a 1/2 hour from the time you put soup and bacon in.
  13. In the meantime, make your batter for cornbread. Mix in a large bowl cornmeal, oil, milk, and then egg.
  14. Mix well. It should look like pancake batter. If it's too thick add a bit more milk until it looks like a batter. If it's too thin add a bit more cornmeal.
  15. Heat your waffle iron and cook just as you would waffles.
  16. This is a nice way to get individual servings. Dish up soup. I top mine with French fried onions.

Printable Recipe Card

About Bean & Bacon Soup With Cornbread Waffles

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

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