ham, bacon, and bean soup

(1 rating)
Recipe by
Cara Tyrrell
Horseheads, NY

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!

(1 rating)
yield 4 -6
prep time 30 Min
cook time 1 Hr 30 Min
method Stove Top

Ingredients For ham, bacon, and bean soup

  • 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

  • 1
    In 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.
  • 2
    Saute 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.
  • 3
    Discard 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.
  • 4
    Serve with crusty bread. Enjoy!

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