Best Bean Ham Bacon Soup Recipes

Ham, Bean and Bacon Soup with Sauerkraut image

Provided by Rachael Ray : Food Network

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 16

A drizzle olive or vegetable oil
4 ounces lean, smoky bacon, chopped
12 ounces ham steak, 1/2-inch dice
2 tablespoons butter
4 cloves garlic, chopped
2 onions, chopped
2 starchy potatoes, peeled and chopped (about 1 1/2 pounds)
1 large carrot, chopped
1 large fresh bay leaf
4 cups chicken stock
2 pounds sauerkraut, rinsed and drained
One 15-ounce can white or red kidney beans
Salt and pepper
Salt and pepper
A handful fresh parsley leaves, chopped, for garnish
Rye or sourdough bread, to pass

Steps:

Heat the oil in soup pot or Dutch oven. Add the bacon and brown. Remove the bacon, and reserve. Add the ham and brown, then remove and reserve. Melt in the butter, and add the garlic, onions, potatoes, carrots and bay leaf. Partially cover and cook to soften, 10 minutes. Add the stock, 2 cups water, the reserved ham and bacon, the sauerkraut and beans, and simmer until potatoes are cooked and soup flavor combines, 15 minutes more. Season with salt and pepper.
Cool completely and store for a make-ahead meal.
To serve, reheat over medium heat. Add the parsley just before serving and pass bread at the table.

Bean, Ham & Bacon Soup image

Provided by Kim Cleaves

Number Of Ingredients 12

4 can(s) great northern beans; drained and rinsed (or use dry beans & soak overnight)
1/2 lb bacon, fried crispy and crumbled
1/2 lb ham, diced & fried golden brown
3 medium carrots, diced
3 celery stalks, diced
1 medium onion, minced
1/2 tsp thyme, dried
1 tsp garlic powder
1 can(s) tomato paste (6 oz)
6 c vegetable stock
1 Tbsp red wine vinegar
salt & pepper, to taste

Steps:

1. Place all ingredients except wine vinegar, beans, salt and pepper in a large kettle. Simmer until veggies are tender. Add beans until cooked through. Stir in vinegar. Season with salt & pepper if needed. NOTE: If using dry beans that you have soaked overnight, put them in the kettle with the veggies..simmer until beans are cooked through.
2. Use an immersion blender to puree some of the beans in the pot to thicken to your desired consistency.
3. You probably won't need to add salt to this as there is plenty from the bacon and ham. I used lower sodium bacon and it was perfect.

Ham, bacon, and bean soup image

Provided by Cara Tyrrell @1984

Categories Bean Soups

Number Of Ingredients 17

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

Steps:

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.
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.
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.
Serve with crusty bread. Enjoy!