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Hearty Bean and Bacon Soup

A healthy comfort food for a cold, wintry day.
Course Soup
Cuisine American
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 10 people

Ingredients

  • 20 oz. “Ham Beens 15 Bean Soup" or 4 Cans Navy Beans
  • 6 Cups Water
  • 2 Tablespoons Chicken Soup Base
  • 2 Cups Carrots diced
  • 1 15 oz. Can Diced Tomatoes not drained
  • 1 Large Onion diced (1 Cup)
  • 1/2 Cup Bacon or Ham cooked and chopped
  • 1 teaspoon Rosemary dried
  • salt and pepper to taste

Instructions

  • Remove and discard Ham Beens seasoning packet, and prepare on stovetop according to package directions.  Another option is to cook the beans on the [Bean/Chili] setting of an Instant Pot for 30 minutes. Drain beans, and add to a large pot on stovetop.
  • Add all remaining ingredients  except for the Bacon, and bring to boil. Just a note on the bacon-- I like to use Hormel Real Bacon Pieces (Affiliate link) because they save me time and don’t smell up my kitchen. However, if we ever have leftover ham, I use that.
  • Decrease heat to low, add bacon (or ham) and simmer, covered, for 15-20 minutes.
  • Serve in bowls and let sit for 5 minutes before eating.
  • Pair the soup with a serving of Hearty Corn Bread topped with butter and honey.