Bean and Bacon Soup

This is perfect for that leftover ham from the holidays…


  • 2 cans white beans*
  • 6 cups water
  • 1 1/2 cups milk
  • 1/2 cup flour
  • 8 strips of bacon
  • 1 stalk of celery, sliced thin
  • 1 carrot, shredded
  • 1 onion, chopped
  • 1 cup chopped ham
  • 1 Tbsp pork bouillon (or 3 cubes)
  • 1/2 tsp pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp garlic salt


Cook the bacon and remove with a slotted spoon, reserve 1-2 tablespoons of the drippings and use them to saute the celery, carrot and onion until thoroughly cooked. Add water, celery, carrot, onion, bouillon and seasonings to a large soup pot and bring to a boil.

Add beans, bacon and chopped ham to soup. Mix milk and flour in a separate bowl, whisking until smooth. Add to soup and bring to a boil, then reduce to a simmer for 20 minutes and allow the flavors to fully mix.

Serve with crackers or crusty French bread.

*I can my own beans, so I use two pint jars. Two 15 oz cans of white beans, drained and rinsed, works just as well.