Smokey Bean Soup with Ham and Bacon

I grew up on canned bean with bacon soup because it was my Dad’s favorite. In fact, I just opened his pantry this week and there was a can, front and center. This homemade version has all of the familiar elements but elevated with fresh ingredients. It’s a rich and hearty soup with a base of white beans and tons of flavor from chopped ham, onions and garlic, and bacon. I like to add smoked paprika and a touch of liquid smoke at the very end for that perfect smoky flavor. This bean soup is perfect with some crunchy homemade croutons on top and we love serving it with hearty bread, or a grilled cheese for dipping.

Ingredient and Equipment Notes

• Blender – Part of the magic of this soup is watching it transform from brothy to rich and creamy by blending part of it until smooth. I use my blender, and I feel I get a smoother and more desirable consistency using a blender as opposed to any other method, but if you’d rather, you could use an immersion blender.
  
• Beans – Use Great Northern or Cannellini beans. Most canned white beans will work great, those are my favorites.
  
• Bacon and Ham – These help give this soup a hint of smokiness. Since different brands vary in how salty they are, I have kept the additional salt low. Make sure to taste your soup before serving and add additional salt as needed.
  
• Smoked Paprika – You can find smoked paprika in the spice aisle of the grocery store. Trader Joes regularly carries it. It’s quite different than using normal paprika, the smoked version has an amazing smoky flavor to it and also adds some beautiful color.
  
• Liquid Smoke – I included this as an optional ingredient, in case you may not have it on hand, but when I make this soup I always add the liquid smoke at the end. If you’ve never used this before, you find it in small bottles usually near the bbq sauces (often on the top shelf). It is literally what it sounds like- actual smoke, but in liquid form, and it’s a great way to add flavor to dishes.

Instructions

1. First you’ll cook some bacon. I find the easiest way to do this step is to cut a package of bacon in half and then slice it right up into small pieces and break them apart in your soup pot. Remove the bacon to drain on paper towels, but keep about a tablespoon of the bacon drippings in the pot. Tip: pour that extra bacon fat into one of your empty bean cans for easy disposal.

2. Add some diced onion and garlic to the pan with the reserved bacon drippings and sauté for a couple of minutes.
   
3. Add some diced ham, beans, smoked paprika, salt and pepper to pan and stir to combine. Then add some chicken broth and diced potatoes. Bring the soup to a boil and then reduce to a simmer until potatoes are tender.
   

4. Remove from heat and stir in bacon and liquid smoke to taste if you choose to use it. Take about half 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 and then add back into the soup.

5. Add additional salt and pepper  to taste. The need for salt really depends on the ham and bacon you use so I kept it low on purpose, make sure you add it in to taste best! Ladle into bowls and top with extra bacon if desired. I also love it with some crunchy croutons on top!

Serving Suggestions

You definitely can’t go wrong eating this soup with a good grilled cheese sandwich! It’s great with Easy Homemade Breadsticks, garlic bread made with Homemade Garlic Bread Seasoning or these Quick & Easy Garlic-Parmesan Rolls.

Frequently Asked Questions

• Can I make this ahead of time? Of course! Allow the finished soup to cool completely and store in an airtight container in the fridge. Reheat small portions in the microwave, or reheat the whole batch on the stovetop.
  
• Can I freeze this black bean soup? Yes! Soup in general makes a great freezer meal and this one is no different. For easy reheating, freeze individual soup pucks in silicone muffin trays or my favorite Souper Cubes, then store in a zip top bag in a freezer. Pull out as many as you need for a serving and heat in the microwave or on the stove top.

Did You Make This?

I’d love to hear from you! Snap a picture and tag me on Instagram, then come back and give this recipe a rating!

Smokey Bean Soup with Ham and Bacon

This hearty bean soup is comfort in a bowl! Smokey and filling, it's perfect with a grilled cheese sandwich on a cold day.

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

ServingsServings8 cups

Print Rate

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Ingredients

• 8 oz bacon feel free cook extra if you'd like some to sprinkle on top as a garnish
• 1 medium onion
• 3-4 cloves garlic
• 8 ounces diced smoked Ham about 2 C
• 2-3 red potatoes about 16oz diced into bite-sized pieces *OR 1 additional can beans
• 2 cans Great Northern or Cannellini Beans rinsed and drained
• 1 1/2 teaspoons smoked paprika
• 1/2 teaspoon kosher salt plus more to taste
• 1/4 teaspoons black pepper
• 6 cups chicken broth
• 1/2-1 teaspoon liquid smoke optional

Instructions

• Slice bacon into bite-size pieces (tip: the colder it is, the easier to slice.) Cook in a large stock pot until crisp. Remove bacon with a slotted spoon to drain on paper towels. Reserve about 1-2 tablespoons bacon drippings in pan and discard the rest (tip: stuff a paper towel into one of those empty bean cans and carefully ladle grease on top).
• Add diced onion and garlic to pan with reserved bacon drippings and sauté for 2-3 minutes, until onion starts to soften.
• Add diced ham, potatoes, beans, smoked paprika, salt and pepper broth to pan and stir to combine.  Bring soup to a boil and then reduce to a simmer. Simmer for about 15-20 minutes or until potatoes are tender.
• Remove from heat.  Carefully transfer about 3-4 cups of the soup to a 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 but I do prefer the blender as it will get a better puree!)
• Add blended soup back to pot and stir to combine. Add liquid smoke and cooked bacon to soup and stir. Add additional salt and pepper  to taste. The need for salt really depends on the ham and bacon you use so I kept it low on purpose. Ladle into bowls and top with extra bacon if desired and croutons.  

Notes

I wrote this recipe using potatoes, but once when I was in a pinch without any, I used an extra can of beans instead, and it worked just as well!  Feel free to go either route. With the potatoes, you'll get the extra element of a diced potato in the soup, which adds some textural interest and heartiness, but either options produces a great finished soup. 

Keyword: beans, soup

Author: Our Best Bites

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