National Homemade Soup Day & the Best Bean and Bacon Soup

It’s National Homemade Soup Day!

Soup has been eaten by us humans for more than 20,000 years! It can by creamy and thick like a chowder, or a simple broth, like good ol’ chicken noodle.

Each part of the world infuses their b0wls with the spices representative of each culture. And each family adds their own ingredients – from vegetables and meat to tofu and herbs. Even cold soups for a hot summer day!

And soup is so easy to make. With just a few, simple ingredients, you can have homemade soup every day. This time of year we have a lot of soup.

I’ve always loved bean and bacon soup, but often there is so little bacon you wonder why it’s even in the name! Well this one has lots of bacon and ham hocks – full of flavor and satisfaction. Give it a try – homemade – let me know if you think it’s the best too!

Here’s how you do it:

Place the dried navy beans, garlic, dried onions, water and 32 oz of beef stock into a medium soup pot.

Add the ham hocks and bring to a boil. Reduce heat and simmer, covered, for about and hour to an hour.

While it’s simmering, cook half the bacon. Cut it into chunks

and cook on low until the fat starts to render and the meat begins to brown.

Using a slotted spoon, scoop it out of the frying pan and put it into the soup pot.

Continue simmering, covered, for about 2 hours. At this point, remove the ham hocks and let them cool.

After they are cool, remove the meat and put it all back in the pot.

I also put the skins back in for the added flavor.

Add the canned navy beans and cover. Simmer for about 4 hours on low. The canned beans break down faster than the dried beans and help to thicken the broth a little.

Next add the carrots. Stir and simmer on low for another hour and a half. Make sure the carrots are soft before serving.

Cook the remaining bacon until it’s super crisp.

Serve the soup garnished with the crispy bacon and some chopped chives.

Warm bread or biscuits on the side are the final touch. This soup will warm your belly and your soul!!

© Copyright 2023 The Lazy Gastronome

5 from 8 votes

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Bean and Bacon Soup

A hearty bowl full of meat and beans. Perfect for a cold evening. Warm bread or biscuits on the side are the final touch. This soup will warm your belly and your soul!!

Course: Main Course, Soup

Cuisine: American

Keyword: bacon, beans, ham hock, navy bean

Servings: 4 bowls

Author: HelenFern

Ingredients

• 1 cup dry navy beans
• 1 16-oz can navy beans
• 32 oz beef broth
• 2 cups water
• 1/4 teaspoon crushed garlic
• 1 teaspoon dry, minced onion
• 2 large smoked ham hocks
• 10 slices regular sliced bacon (not thick or thin)
• 2 medium carrots, chopped
• minced chives for garnish

Instructions

1. Place the dried navy beans, garlic, dried onions, water and 32 oz of beef stock into a medium soup pot.

2. Add the ham hocks and bring to a boil. Reduce heat and simmer, covered, for about and hour to an hour.

3. While it's simmering, cook half the bacon. Cut it into chunks and cook on low until the fat starts to render and the meat begins to brown.

4. Using a slotted spoon, scoop it out of the frying pan and put it into the soup pot.

5. Continue simmering for about 2 hours. At this point, remove the ham hocks and let them cool.

6. After they are cool, remove the meat and put it all back in the pot. I also put the skins back in for the added flavor.

7. Add the canned navy beans and cover. Simmer for about 4 hours on low. The canned beans break down faster than the dried beans and help to thicken the broth a little.

8. Next add the carrots. Stir and simmer on low for another hour and a half. Make sure the carrots are soft before serving.

9. Cook the remaining bacon until it's super crisp.

10. Serve the soup garnished with the crispy bacon and some chopped chives.

Recipe Notes

 

© Copyright 2023 The Lazy Gastronome

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