bean, ham & bacon soup
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.
prep time
cook time
method
Stove Top
yield
12 serving(s)
Ingredients
- 4 cans great northern beans; drained and rinsed (or use dry beans & soak overnight)
- 1/2 pound bacon, fried crispy and crumbled
- 1/2 pound ham, diced & fried golden brown
- 3 medium carrots, diced
- 3 - celery stalks, diced
- 1 medium onion, minced
- 1/2 teaspoon thyme, dried
- 1 teaspoon garlic powder
- 1 can tomato paste (6 oz)
- 6 cups vegetable stock
- 1 tablespoon red wine vinegar
- - salt & pepper, to taste
How To Make bean, ham & bacon soup
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Step 1Place 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.
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Step 2Use an immersion blender to puree some of the beans in the pot to thicken to your desired consistency.
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Step 3You 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Main Dishes
Category:
Bean Soups
Keyword:
#beans
Keyword:
#ham
Ingredient:
Beans/Legumes
Culture:
American
Method:
Stove Top
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