Sunday, February 12, 2012

Bean with Bacon Soup

My husband's favorite canned soup has always been Campbell's Bean with Bacon soup. He just loves it. I like it, too. Especially with a grilled cheese sandwich. Here is a recipe for homemade Bean with Bacon soup.   Add a grilled cheese sandwich and you'll be in heaven.
3/4 lb. bacon (I used a whole lb.), cut into chunks OR 1 ham steak, cubed (I like this better)
1 onion, chopped
4 large carrots, chopped
2 stalks celery with leaves, diced
4 15oz. cans white beans
4 cups water
2 bay leaves
pepper to taste
1 1/2 T.  better than bouillon or 3 cubes bouillon
3 T. tomato paste (I open a can, then freeze what I don't use. Then you can just throw in a hunk of frozen tomato paste)
1 tsp. liquid smoke
2 tsp. Worcestershire sauce
2 T. apple cider vinegar
0-1 tsp. salt (wait to add this at the end.  You probably won't need any salt)
Pinch of dried basil
Pinch of dried thyme
2 T. sugar
Pinch of red pepper flakes (again, according to taste)

Cook your bacon chunks or ham chunks in the bottom of a large soup pot over medium high heat. When the edges of the bacon start to crisp, add the onions, celery, and carrots and continue to cook until the veggies are tender. Drain the beans and add to the pot. Add all of the other ingredients and stir well. Reduce the heat and simmer for about 30 minutes. Taste and add salt as desired. Serve. The leftovers are even better than the first night!

Adapted  from

1 comment:

Pal & Hatty said...

This sounds so good! We are having soup weather now and I need to try this recipe!