Bean and Bacon Soup

READY IN: 2hrs 30mins




  • Preparation Check the beans for stones.
  • Pour boiling water over beans and let stand 1 hour or soak overnight and drain.
  • Finely chop the bacon ends and pieces, or fat saved from a smoked ham, and cook it on a medium fire in a big pot to render the fat.
  • Be sure the crumbs of fat are nicely browned, like crisp bacon.
  • Add the cut up veggies (you can change the amounts to suit yourself, and add others too, ad lib) and saute in the fat.
  • Add a few cloves of mashed garlic if you like it.
  • Drain the beans and rinse them.
  • Add the water or stock, beans and ham hock and herbs and spices.
  • Bring to the boil, simmer for 1 1/2 to 2 hours, maybe even more depending on beans, until they are very tender.
  • Cut the fat and skin from the ham hock and dice it and return to the soup.
  • I often cook a couple of extra ones and have beans and hocks as a meal.
  • Season with salt and pepper.
  • You can skim the fat, but in the cold winter, it tastes good.
  • The colder it is, the better you will like fatty soups.
  • If you cook it long enough, the beans and everything will break down and puree, combining with the fat to make a"creamy" consistency, that is much admired by"beanies.
  • "I like to finish the soup with sliced kielbasa.