ham, bacon, and bean soup
We made a ham for Easter dinner. I hated to throw out the ham bone, so I decided to make my father some soup. I searched the internet for "just the right recipe,” but couldn't find exactly what I was looking for. I combined 2 recipes and added my own twist. This is what I came up with. My family loved it!
prep time
30 Min
cook time
1 Hr 30 Min
method
Stove Top
yield
4-6 serving(s)
Ingredients
- 6 - slices bacon
- 2 - onions, diced
- 2 - carrots, chopped
- 3 - stalks celery, chopped
- 5 - cloves garlic, minced
- 1/2 - tbsp. olive oil
- 2 - cups water
- 1 - (15.5 oz) can great northern beans, drained
- 1 - (15.5 oz) can black beans, undrained
- 1 - (15 oz) can light red kidney beans, drained
- 1 - (16 oz) pinto beans, drained
- 1 - (6 oz) can tomato paste
- 1/2 - tsp. thyme
- 1/8 - tsp. cayenne pepper (can add more if you like)
- - pinch of black pepper
- 1 1/2 - cups diced ham
- - ham bone
How To Make ham, bacon, and bean soup
-
Step 1In a large pot, saute bacon until crisp. Remove bacon. (Break into small pieces when cool). Pour out fat leaving approximately 2 Tbsp. in bottom of pot. Add olive oil.
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Step 2Saute onions, celery, and carrots for 2 minutes, stirring well. Add garlic and heat 2 more minutes. Add water, beans, cayenne pepper, black pepper, tomato paste, and thyme. Stir well. Put ham bone in pot. Bring to boil and reduce heat to low. Cover. Simmer 1 1/2 hours. More water can be added if necessary, but I didn't need to.
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Step 3Discard ham bone. Remove 2 cups of soup and place in blender. Puree. Return to pot. This will thicken the soup. Stir in diced ham and bacon.
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Step 4Serve with crusty bread. Enjoy!
- 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!
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