ham, bacon, and bean soup
(1 rating)
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
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6slices bacon
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2onions, diced
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2carrots, chopped
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3stalks celery, chopped
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5cloves garlic, minced
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1/2tbsp. olive oil
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2cups water
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1(15.5 oz) can great northern beans, drained
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1(15.5 oz) can black beans, undrained
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1(15 oz) can light red kidney beans, drained
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1(16 oz) pinto beans, drained
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1(6 oz) can tomato paste
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1/2tsp. thyme
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1/8tsp. cayenne pepper (can add more if you like)
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pinch of black pepper
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1 1/2cups diced ham
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ham bone
How To Make ham, bacon, and bean soup
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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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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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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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4Serve with crusty bread. Enjoy!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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