Quick Bean Soup

Quick Bean Soup

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Joey Wolf


I have made ham and beans from scratch for years....it makes a vat of soup. I would invite the family in, take it to friends etc. There are only the 2 of us now, and I didn't want a vat of soup. I had seen the cans of great northern beans in the store, so grabbed up a couple and decided to experiment. I already had some leftover ham chunks and a smoked ham hock. This way, still made several servings, probably 8, but no where near the vat, I used to make. Since you don't have to soak the beans overnight, it can be made in a morning for lunch. :o)


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  • 3 can(s)
    great northern beans
  • 2 medium
  • 1 medium
  • box
    vegetable stock
  • 1
    ham hock, smoked
  • 1-2 c
    chunked ham
  • 1 can(s)
    cream of mushroom soup
  • 2 oz
    velveeta cheese chunk it up

How to Make Quick Bean Soup


  1. Chop carrots and onions.
  2. In a large pot. Saute chopped carrots and onions in bacon grease or olive oil. 2-3 minutes
  3. Drain and rinse the beans.
  4. Add beans to pot with carrots and onions.
    Add box of vegetable stock. (you could use chicken stock too)
    Add ham hock
  5. Simmer until veggies are tender.
    Add 1 can of cream of mushroom soup
    Add a 2 inch chunk of velveeta cheese (cut into smaller chunks for easier melting).
  6. The soup is done, taste to see if you need anything else, pepper, salt, brown sugar, ketchup or even vinegar depending on your family's personal taste.

Printable Recipe Card

About Quick Bean Soup

Course/Dish: Bean Soups
Main Ingredient: Beans/Legumes
Regional Style: Southern
Hashtag: #ham and beans

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