“I've always been a HUGE fan of Campbell's Bean and Bacon Soup and used to eat it at least 4 days a week. My interest in cooking is fairly young and I just started to make soups this winter. I finally decided to take a stab at my all-time favorite and I think the Campbell's has lost my business! As a rule, other then a tiny bowl to taste test, my soups sit overnight before anyone is allowed to eat them. I use nothing other than bacon from Schmidt's Meat Market in Nicollet, MN (which my mom still sends in a bi-yearly shipment to Oregon for me). I never measure, so I used approximate amounts. I always use way more garlic and other seasoning, but toned it down for general appeal. Season to your liking! For the best flavor, leave the ham hock in the soup until you are ready to serve! This is a large recipe...I will probably half it in the future”
READY IN:
48hrs
SERVES:
12-14
UNITS:
US

Ingredients Nutrition

Directions

  1. Soak beans overnight, drain, rinse and put aside.
  2. Boil 3 cups water and add salt, ham hock, 2 whole garlic cloves and onion, cut in large chunks.
  3. Bring down heat, simmer on the stove, covered, for 1 hour. While waiting, peel the carrot and slice them into small pieces. Finely chop the remaining garlic cloves.
  4. When broth is done simmering, chop the onion fine, add carrots and garlic and beans.
  5. Add remaining water, adding additional if needed to cover the beans.
  6. Add worcestershire sauce, liquid smoke, tomato paste, salt and pepper and stir well.
  7. Fry bacon, reserving the grease, while the soup continues to simmer. Using only the meaty parts, tear into small pieces. Add meat and grease to soup.
  8. Continue to simmer soup, covered, for at least an hour, stirring occasionally. Let sit over night and simmer for a couple of hours the next day for maximum flavor.
  9. Optional: for added depth in the soup, remove a 1-2 cups of the soup, blend and stir back into the soup kettle.

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