Quick Bean Soup Recipe

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Quick Bean Soup

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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1 Hr
1 Hr
Stove Top


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


1Chop carrots and onions.
2In a large pot. Saute chopped carrots and onions in bacon grease or olive oil. 2-3 minutes
3Drain and rinse the beans.
4Add beans to pot with carrots and onions.
Add box of vegetable stock. (you could use chicken stock too)
Add ham hock
5Simmer 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).
6The 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.

About this Recipe

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