Bean, Ham & Bacon Soup

Kim Cleaves


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

★★★★★ 4 votes
Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
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.


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

How to Make Bean, Ham & Bacon Soup


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

Printable Recipe Card

About Bean, Ham & Bacon Soup

Main Ingredient: Beans/Legumes
Regional Style: American
Hashtags: #beans, #ham