Bean with Bacon Soup recipe made with or without a ham bone. Hearty, packed with beans and bacon – so much flavor and perfect for a cold, winter day.
I love how food can transport you to another time. For me, this Bean with Bacon Soup does it. My childhood favorite came directly from the Campbell’s Soup kitchen.
Thick and extra salty using less water than the instructions recommended. Topped off with a fistful of smashed saltines until it acquired the consistency of mashed potatoes. It warmed my insides on many cold winter days.
This Bean with Bacon Soup recipe is like the one I grew up on, but better. Way better.
Several years ago, feeling nostalgic I bought a can from the grocery store. True to form, I added only half the recommended amount of water and smashed my adult-size fistful of saltines onto the top and couldn’t wait to dig in!
The first bite was disappointing. That canned soup just wasn’t doing it anymore.
My husband suggested I make my own from the leftover ham from Easter dinner. So I carefully ziplocked the bone, stuck it in the refrigerator. . .and forgot about it until such time as I threw it away.
INSPIRATION:
I repeated the process several times over the years until I something by Lori at Fake Food Free who practices three words to guide her year. One of her words this year is ‘DO‘.
“Do. I spend a lot of time thinking about things and planning for them. . .
This year I really need to remember that nothing is going to happen or change unless I actually do something. It’s time to set many things I’ve been thinking about into action”.
Lori kickstarted my intentions with her simple words and I finally ~ finally ~ made this Bean with Bacon Soup. The recipe has two options because frankly, not everyone has a ham bone lying around.
The first option is use the ham bone with less bacon. A second option is no ham bone, more bacon. You’ll have delicious, rich flavor with either method.
BEAN WITH BACON SOUP RECIPE INSTRUCTIONS:
Add the chopped bacon to the pot over medium heat then cook until crispy. Remove the bacon and reserve, leaving the dripping in the pot.
Drop in the carrots, celery and onion then season with salt and pepper, grate the garlic over the top and add the thyme. Cook over medium heat 5-7 minutes or until carrots are softened.
Add the ham bone if you’re using one then fold in the tomato paste and cook 2-3 minutes.
Pour in the chicken stock and drained beans then cover and simmer 30 minutes.
Using an immersion blender, pulse in several places of the pot leaving some of the beans whole. Simmer uncovered 10 minutes then fold in the bacon and parsley.
Easy. Delicious. No fistful of crunched saltines required. Enjoy!
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Bean with Bacon Soup
Ingredients
- 1/3 pound thick cut Applewood smoked bacon 1/2 pound if not using ham bone
- ham bone optional
- 1 cup onions diced
- 1 cup carrots diced
- 1 cup celery diced
- 2 cloves garlic grated
- 1 teaspoon fresh thyme finely chopped
- 4 cups chicken stock
- 3 cans Great Northern beans drained but not rinsed
- Salt and pepper to taste
- 3 tablespoons tomato paste
- 3 tablespoons Italian parsley chopped
Instructions
- Cook the bacon in a soup pot or Dutch oven until crisp.
- Remove the bacon from the pot, leaving the drippings in the pot.
- Add carrots, celery and onions (+ham bone if using). Grate garlic over the top and add thyme then season with salt and pepper.
- Cook over medium heat 5-7 minutes or until carrots are softened.
- Add the tomato paste, blend and continue cooking 2-3 minutes.
- Stir in the chicken stock and drained beans.
- Cover and simmer 30 minutes.
- Using an immersion blender, pulse several times leaving some beans whole.
- Simmer uncovered 10 minutes.
- Add the parsley and chopped bacon.
Wendi says
I couldn’t agree more with the “DO” attitude. I have a similar mantra this year – although a little different. I’m trying to be intentional – trying to stop wasting so much time with “looking at facebook” or “zoning out and endlessly searching google for this and that” – etc. Trying to be more intentional about my eating too – which brings me to your recipe! Using that hambone really takes “modifying your food waste” to a next level. It is what our grandmothers did because they had too – it is what we SHOULD do because we SHOULD! Great recipe! I agree about the canned soups – what happened? lol. Take care!
Bernie says
Hi Wendi – your mantra to be more intentional is inspirational – could definitely use this in my life — I too spend more time than I should on FB and Googling the answers to things I probably don’t need to know anyway! Thank you so much for your kind words about my recipe — and thanks for staying in touch!
Melissa Erdelac says
AHHHHMAZZZINNNG soup, Bernie! The whole family devoured it. I highly recommend not skipping out on the ham bone. It gave it such a great, rich flavor. I didn’t even have to season it with salt and pepper. Tasted perfect as is! I added last night’s roasted potatoes at the end and used 1 teaspoon dried thyme instead. Great recipe, a total keeper!
Bernie says
Ahhh this is the best!! I love it when I find a meal the whole family actually enjoys eating!! Great idea repurposing the potatoes too! – thank you so much Melissa!!
Christy says
Ohhh I cannot wait to try this! That was also my favorite canned soup prepared the exact same way. Have to agree, they don’t make it like they used too. And when I do find myself giving canned soup another chance, (which is on very rare occasion) I regret it immensely. Just doesn’t sit well with me.
Random but on the canned soup topic, do you have a good cream of mushroom soup recipe? That was another fav. I recently had a roasted mushroom with truffle soup at a restaurant and it was amazing. So I’ve been on the hunt for a good mushroom soup recipe.
Thank you for sharing! I’ll be sure to comment once I try this recipe.
Bernie says
Hi Christy – ah yes – sounds like we’re soup spirit animals! 🙂 Yes – I do have a cream of mushroom soup on the blog – your roasted mushroom with truffle sounds fantastic! Here’s the link to mine: https://www.agoudalife.com/cream-of-mushroom-soup-with-brie/ — the brie cheese adds a really nice creaminess. Thanks for stopping by – I hope you enjoy both recipes Bernie