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loaded ham and bean soup

Loaded Ham & Bean Soup

Comfort food at it's finest. Malvin E. Frick, 2nd generation, enjoyed Smoked Ham and Beans once a week growing up in Washington, Missouri. Use the optional bourbon for a great flavor kick.

Prep Time 15 MIN
Cook Time 60 MIN
Total Time 75 MIN
Serves 4 PEOPLE
View Recipe

Ingredients & Instructions

  • 2 cups Frick’s ham steak, diced
  • 1 can (15 oz) Great Northern Beans, undrained
  • 1 can (15 oz) Cannellini Beans, undrained
  • 1 can (15 oz) Black Beans, undrained
  • 6 slices bacon
  • 1/2 cup frozen corn kernels
  • 1 Jalapeno, finely diced
  • 1 tbsp. tomato paste
  • 2 fl oz. bourbon (optional)
  • 1/2 cup yellow onion, diced
  • 3/4 tsp. salt
  • 16 oz water
  • 1/4 tsp. white pepper

Step 1

Fry bacon in a large sauté pan. When browned, remove bacon to a paper towel lined plate. When cooled, roughly chop bacon.

Step 2

Pour all but one to two tablespoons of the bacon drippings out of the pan. Sauté onions in bacon drippings over medium heat until soft and caramelized.

Step 3

If using bourbon, pour into pan while scraping up any bits cooked onto the bottom of the pan. If not using bourbon, use 2 tbsp. of water. Add remaining water to pan and bring to a simmer.

Step 4

Transfer all liquid and onions to a medium soup pot on medium heat. Add all beans, salt and pepper, 3/4 of the bacon, corn and jalapenos. Bring to a boil and reduce heat. Simmer uncovered 15 to 20 minutes.

Step 5

Add ham and season to taste. Soup can be simmered longer and will thicken more the longer it’s cooked. Spoon into bowls and top with remaining chopped bacon. Enjoy!

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