When I was a young kid, barely knee-high to a grasshopper, bean and bacon soup was by far my favorite canned soup. I remember cold days, playing in the snow, only to run inside to a big ole bowl of hot, satisfying soup. I’m pretty sure I didn’t think about it much beyond ‘man, this sure is good soup!’. No “what a wonderful combination of vegetables, broth and seasonings”. Well, a few years later I now enjoy my Campbell’s bean and bacon soup copycat recipe. Same great taste, same great texture, and still as satisfying as ever. This is one great bowl full of deliciousness! And best of all it tastes just like I remember from years ago.
No Ham Stock? No Problem.
The recipe for this Campbell’s bean and bacon soup copycat recipe calls for a few cups of ham stock. I dunno about you, but I don’t have any ham stock on hand. In fact, I don’t think I’ve ever made ham stock. I probably should. But until then I have to take a little shortcut and use ham base. Ham base is something I do have on hand because I found that it makes for the best slow cooker ham and bean soup! It is crazy packed with flavor and is well worth finding in your local grocery store or online!
Seems Complicated. Is It?
If you look over the ingredients list for this soup and get worried, don’t. This really is not a complicated dish to make. And you are definitely rewarded in the end for your efforts.
This soup is fantastic on a fall or winter’s day. Well, even on a hot summer’s day too, but boy does it hit the spot when the weather is cooler.
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Also try my copycat Hamburger Helper beef noodle!
Campbell’s Bean and Bacon Soup (Copycat Recipe)
Equipment
Ingredients
- 2 cups dried navy beans
- 6 strips bacon cooked
- 3 medium carrots peeled, diced
- 3 stalks celery diced
- 1 medium onion diced
- ½ teaspoon dried thyme
- 2 cloves garlic minced
- 4 ounces tomato paste
- 1 pinch dried red pepper flake
- 4 cups water
- 2 cups ham stock see my note
- kosher salt
- freshly ground black pepper to taste
- 1 tablespoon white wine vinegar
- 3 drops liquid smoke or more, to taste
Instructions
- Place the beans in a large bowl. Add enough water to cover them by 2". Let them soak overnight.
- Drain the beans and place in a large pot or Dutch oven over medium-high heat.
- Crumble in the bacon and add the carrots, celery, onion, thyme, garlic, tomato paste, pepper, water and ham stock.
- Bring to a boil then reduce heat to a simmer, stirring continuously to dissolve the tomato paste.
- Cover and simmer for 3 hours or until the beans are tender. About 30 minutes in, taste the liquid and add salt and pepper to taste.
- Ladle out 2 cups of the soup into a bowl and let cool slightly. Transfer to a blender (working in batches if needed) and process until smooth. Pour the pureed soup back into the pot and stir.
- Stir in the vinegar and liquid smoke.
- Taste and add more salt and pepper as needed.
- Serve hot.
Notes
Nutrition
Nutritional values are approximate.
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