Old-Fashioned Bean Soup (with a Modern Twist)


This soup has quickly become a family favorite. The modern twist is using canned beans, rather than dry. It is a quick and frugal recipe, perfect for busy days, and it is all done in one pot.


Photo courtesy of Pixabay.

Old-Fashioned Bean Soup

1 TBSP of your favorite cooking fat (butter, oil, bacon greasešŸ‘)
1 large ham steak or 2 small, cubed
1 diced onion
1 bag real bacon pieces (or 6 slices of bacon, fried and crumbled)
1 cup canned carrots (I chop these into smaller pieces)
1/4 cup chopped celery
4 cups chicken stock
2 large (28 oz.) Cans pinto beans
3 (15 oz.) Cans great northern beans
Salt, pepper, and onion powder to taste

In the bottom of a soup pot, saute ham and onions in the fat. When ham is heated through and onions are translucent, add in bacon, carrots, and celery, sauteing until vegetables are heated through.

Next, pour in undrained beans and stock. Flavor with seasonings, to your liking. Cook over medium heat until soup comes to a slow boil, allowing flavors to marry.

Serve with your favorite cornbread.

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