Smokey Bean Soup with Ham and Bacon

Great bean soup

Smokey Bean Soup with Ham and Bacon

Photo by

  • Prep Time


  • Total Time


  • Servings



  • 8

    slices bacon

  • 1

    C diced onion

  • 3

    cloves garlic

  • 8

    oz diced smoked Ham (about 2 C)

  • 2

    red potatoes, diced into bite-sized pieces (2-2 1/2C)

  • 2

    cans Great Northern Beans, rinsed and drained

  • t smoked paprika

  • ½

    t kosher salt

  • tsp black pepper

  • 3

    14 oz cans chicken broth

  • optional: ½-1 tsp liquid smoke


Slice bacon into bite-size pieces. Cook in a large stock pot until crisp. Remove bacon to drain on paper towels. Reserve 1 Tablespoon bacon drippings in pan and discard the rest (dump it in one of those empty bean cans). Yum, bacon. Have I mentioned that it’s one of my 3 favorite foods? Right up there with chocolate and garlic. Separate of course. Only crazy people like my friend Carly dislike bacon. Crazy, really. Add diced onion and garlic to pan with reserved bacon drippings and saute for about 2 minutes. While you do this step contemplate if there anything in the world that smells as good as garlic and onion sauteing in bacon drippings. Add diced ham, beans, smoked paprika, salt and pepper to pan and stir to combine. Then add the broth and the potatoes. Bring soup to a boil and then reduce to a simmer. Simmer for about 15 minutes or until potatoes are tender. Remove from heat and stir in bacon and liquid smoke to taste if you choose to use it. Take 3 cups of the soup and place in the blender (leave the plug in the lid off to let steam escape and cover with a paper towel to avoid splashes while you blend). Blend until completely smooth. You could also use an immersion blender in place of a blender if you have one.


Facebook Conversations