Bean Soup

Bean Soup Recipe

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Denise Kellum


Bean soup is a wonderful cold night dish!


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Stove Top


  • 2 can(s)
    great northern beans
  • 1 can(s)
    pork and beans
  • 1/2 large
    onion, diced
  • 5 slice
    bacon, cooked and crumbled in soup with drippings
  • 1/2 large
    carrot, grated or (can of small carrots)
  • 1 can(s)
    cream of celery soup
  • 2 can(s)
    soup cans of water
  • ·
    salt and pepper to taste

How to Make Bean Soup


  1. Cook 20 minutes on stove in dutch oven. Add more water if needed. Cook until soup thickens.
  2. Make cornbread to go with it. My husband likes the thin cornbread.
  3. Heat large Lodge skillet with a Tbsp. or two of bacon grease or Crisco in a 450 degree oven.
    In a bowl, put 1 cup self-rising corn meal, 1/4 cup all-purpose flour, 1-2 eggs and buttermilk to mix. When it stirs easy and skillet is hot, pour a little hot grease into cornbread mixture. Stir well, then pour mixture into skillet and bake until brown.

Printable Recipe Card

About Bean Soup

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

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