Quick Note: I updated this post on 12-October-2019 to fix how the recipe was posted. It originally used a combination of canned & dried beans which was confusing. Since the original publication of this post, I switched to using only dried navy beans because I found a good source of inexpensive bulk beans. I buy them here: https://www.therestaurantstore.com/items/51755. And to prevent any confusion, I buy them locally and don’t need to have them shipped. When I bought them the last time, it came out to roughly $0.70 per lb. of beans. Walmart and other stores charge approx. $1.14 – $1.49 for 1 lb. of dried navy beans. Amounts and cook times have been updated.
One of my fondest childhood memories (about food, anyway) involved Campbell’s Bean with Bacon or Campbell’s Chicken Noodle soup. You can check out my great non-Campbell’s Chicken Noodle soup recipe later. But this post is all about the Bean with Bacon soup! I’m even going to share my secret ingredient that makes this recipe taste just like the Campbell’s Bean with Bacon soup you’ve been looking for.
I’ve always loved Campbell’s Bean with Bacon soup … but I have to share something with you — I really don’t like HATE “bean soup.” For me, there is a big difference — uhh, taste, hello! — one is yummy and all the others are truly gross! My Mom used to make “bean soup” and I have to admit I tried to run away from home before she could serve it. I love you, Mom!! (Just not that soup. Blech!)
Any time I needed a good dose of quick and easy comfort food, I’d open a can of the Campbell’s I had stashed away and it was like being wrapped up in a warm, cozy blanket by a crackling fire.
The last time I bought a can of Campbell’s Bean with Bacon soup, I was horrified to find the price was $1.59 a can. When did that happen?? OK, I admit that it had been awhile since I’d bought a can or at least looked at the prices, but seriously???? It’s canned SOUP, for cripe’s sake … not steak! But I digress.
I decided there had to be a copycat recipe that I could just whip up and BAM, done deal … Bean with Bacon soup! Well, there are many recipes out there and I think I’ve tried them all. None of them tasted like the canned Campbell’s soup I love so well. So I started experimenting on my own.
I knew that I needed to start out with navy beans and carrots. Check! Everything is always better with an onion added. Check! Even though it’s Bean with Bacon, I got closer to the flavor of Campbell’s using ham. And the soup just grew from there.
I wanted soup and I want it NOW … hard to do with dry beans. But enter the Instant Pot. I fell in love with my instant pot the very first time I tried it and I make a lot of our meals using it. This is one of those recipes. If you don’t have an Instant Pot yet, here are a few reasons why you might want to get one!
So let’s get started! Gather all of your ingredients together.
If you want, you can use dry beans or canned navy beans. If you don’t have an Instant Pot, this recipe will take approx. 1 hour if using canned beans and around 3 hours if you use dry beans.
I used to soak the dry navy beans in hot tap water and set aside while I chopped up the veggies and start adding ingredients to the pot. But the last 5-6 times I’ve made this soup I didn’t soak the beans AT ALL. I did wash them and check for duds & rocks, but no soaking at all and it didn’t make a difference because I used the Instant Pot.
Peel and chop up your onions and carrots. Chop up your ham.
Add your beans, chopped onions, carrots and ham to the Instant Pot. If using canned navy beans including the liquid. Add ham broth base and Goya ham base. A word about these broth bases. I like to use my home pressure-canned pork or chicken broth in this recipe. But you don’t have to. It’s very easy to use store-bought broth. If I don’t have any broth handy, then I use a combination of powdered ham broth base AND a Goya Ham base packet. I’ve tried this recipe without the Goya packet and, well — it just needs it. The Goya Ham base pack is what gives the soup a real smoky flavor that broth and other bases are missing. Even when I use my own pork broth I still use the Goya Ham packet.
Add broth or water and make sure it covered your ingredients by about an inch. If it isn’t covered just add a little more broth or water.
Cook on Manual, high pressure for 15 minutes if using all canned beans. If using all dry beans, cook for 60 minutes. Allow a natural pressure release after the cooking is done.
Now here’s the secret ingredient!! This one small addition to the soup made all the difference in the world! Leave this out and it’s just not Copycat Campbell’s Bean with Bacon soup! Open the Instant Pot after the natural release and add 2 tbsp. of tomato paste. Stir well to combine. Serve immediately to raving fans!
- 4 15-oz cans Navy Beans with liquid
- — OR —
- 2 cups (1 lb.) dried Navy Beans
- 2-3 carrots, diced
- 1 sweet onion, diced
- 1/2 cup Diced ham
- 1 quart Pork (or chicken) broth — or water
- 2 tsp. Ham broth base (such as Better Than Bouillon Ham or Orrington Farms)
- 1 packet Goya Ham seasoning
- 2 tbsp tomato paste
- Dice up ham, carrots and onions.
- Add beans, ham, carrots and onions to Instant Pot.
- Pour broth or water in instant pot and then add ham bouillon and Goya Ham seasoning. Stir to mix well.
- Broth/water should cover ingredients by about 1 inch. Add more broth/water if necessary.
- CANNED BEANS: Cook on high pressure for 15 minutes.
- DRIED BEANS: Cook on high pressure for 60 minutes.
- Allow a Natural pressure release.
- Open Instant Pot and add tomato puree and stir to combine well.
As an FYI, I recently tried this Bean with Bacon soup recipe using different types (combo) of beans and it was “bean soup.” Yuk! I’ll be sticking with navy beans, y’all!
Enjoy!
thank You a bunch for Your bean with bacon recipe . i tried it , liked it . I”m like you , hated bean soup , had to be like the can . but your recipe missed just a little bit of something . i tried it again and added one tblsp of sugar, and one tblsp of liquid smoke. turned out just like we both like it.thanks again
You are most welcome! I’m glad that a quick tweak made it just the way you liked it. Isn’t it great when you can replace a processed food with something homemade???
I’ve tried the Liquid Smoke and there’s something slightly chemical in the taste that we don’t like, so I don’t add it. I’ll have to try adding the sugar and see if that tweak works for us too.
Cheers!
You don’t tell which size instapot to use. I have the smaller one
Why do you use BOTH canned and dry in this recipe? Can I use all dry? If so how much total dry beans?
Linda, I used both dry and canned because then I get both soft and slightly firmer beans. You can use only canned — or only dry. Now that I’ve found a GOOD & inexpensive source for bulk dry beans — I use only dry beans. I’ll go and update the recipe so that it’s not so confusing.
If using ALL canned beans, you need 4 15-oz. cans of Navy Beans.
If using ALL dried beans, you need 2 cups (approx. 16 oz.) of dried Navy Beans.
I hope this helps!
It’s one or the other
I’ve checked several markets for ham bullion and Goya ham seasoning. I can’t find it anywhere. Suggestions? Thank you!
Joan, I’m sorry you are having trouble finding the ham broth base & Goya Ham seasoning. In my area, I find the Goya at Walmart. Here’s the link to the Goya: https://grocery.walmart.com/ip/Goya-Ham-Flavored-Concentrate-1-41-oz/32685634 and here is Amazon: https://www.amazon.com/Goya-Foods-Flavored-Concentrate-Count/dp/B06Y2CGRH9. I found the Ham base at my local Redner’s grocery store. It lasts a LONG time. This is the brand that I have: https://www.amazon.com/Orrington-Farms-Base-Ham-Ounce/dp/B008XDLNFC and you can always use Better Than Bouillon Ham base. I wasn’t able to find any locally, but I am able to find it on Amazon: https://www.amazon.com/Better-Than-Bouillon-Ham-Base/dp/B00016LA8E — I hope that information helps!
The Goya seasoning is located in the Mexican/ethnic food area in our grocer and it is in a beige box with the picture of a hog on it.
Now I need to find ham broth base. This is my favorite Campbell soup.
I’m making it now with canned navy beans I needed to use up, I put in a can of carrots, and put a splash of Worcestershire sauce, instead of the liquid smoke, I need to buy some lol. I also used two cans of ham, not bacon because that’s what I had on hand also I put some soup and corn starch to thicken it up along with some garlic, and salt and pepper. Thank you for a good soup to tweak around.
I’m going to try this recipe. Like you, as a kid I really liked Campbell’s Bean with Bacon Soup. Thanks for posting it.
The only change I’ll make is to cook the ham in large chunks and the carrots whole. When the soup has cooked, I’ll remove the ham and carrots and dice them. I’ll also remove half the beans along with a cup or two of broth and puree it with an immersion blender to get that thicker, creamy sauce.
Add back the puree, diced ham and diced carrots, along with the tomato paste and it’s ready to serve.
Ray,
Sounds good. Let me know how it turns out.
Made the soup and it tasted great. I pureed 2 cups of beans and left 2 cups whole, and the sauce was just what I remembered (I started with 6 cups of chicken broth). All that said, the ham and the carrots were way overcooked. Next time I’ll do the beans for 45 minutes, then add the meat and carrots and cook another 15 minutes.
Thanks for the recipe. This one is a keeper.
I just made this soup. I couldn’t find the goya seasoning and I added a bay leaf and celery. I used dry northern white beans instead of Navy. Those were the only changes I made. This soup is amazing and although it tastes very similar to the Cambell’s soup, I actually like this one better. I ended up cooking mine 70 minutes instead of 60 because I wanted a touch softer bean. This one is definitely going to be a staple in my home. Thanks so much!
I made this last week. It was so good I made another batch today and gave it to our friend having surgery.
Great tasting “Campbell Bean & Bacon Soup”
Can you use other beans iin the recipe, say…Pintos or Black Beans?
John, try the pinto beans. I’m not sure about black beans – I personally don’t like black beans, so that’s probably why. LOL
I am making my own version of Campbell’s Bean with Bacon soup as we speak. Been cooking away for almost 3 hrs, and will continue. I have only 1 Goya product Maya Criollo (I think it’s called) I was told a couple months ago to buy it shake well and pour a douse or 2 into ground beef really wakes up your hamburger patty. I used it in my soup as well as Liquid smoke because Campbell’s BWB has a bit of smoke flavor very little but just a bit. Tasting it after 3hrs, it’s great > but it’ll go longer. Hate to admit this BUT I bought an insta pot 8-10 months ago no idea how to use it therefore still in unopened box-soooo guess I’ll be trying your recipe meaning I gotta open that box and get > crack-a-lacken
You will love how easy this soup is using the instant pot. So quick and easy!
Hi Mirror! Your comment made me smile! My daughter gave me an instant pot for Christmas a few years ago. I was at a complete loss as to what to do with it. It didn’t help either that the only instructions and cookbook that came with it were written in Chinese! I left it in the box for over two years when one day I decided that I just had to tackle it. I looked for soup recipes on the internet and tried one. Thank goodness I also found operating instructions too. Well, I have never looked back! I use my instant pot at least twice a week now. I haven’t had a fail yet..
With all that said, this copycat BWB soup is delicious!! I too added a little sugar as it seemed to need a little something to bind the flavors together. super cheap meal too. Helps the budget these days!
My son-in law had surgery recently so I made a big for of bean with bacon soup and a skillet of cornbread to go with the soup. It was a hit. I am always getting calls requesting this. The only thing different that I did was to add a tablespoon of bacon grease. I really popped the flavor. Getting ready for election night so got a pot of bean with bacon soup in the instant pot right now. This is definitely a keeper.
Also, instead of using corn starch to thicken the soup, I just take my old fashion potato masher and mash up some beans. Works great and no unnecessary carbs.
Thanks Winter for my childhood comfort food replica! Dry navy beans & mostly followed your wonderful recipe but I only did 25min & turned out fab. I sautéed bacon to start cuz I didn’t have ham, used some of my own broth which was porky – from ribs, along with (Campbell’s!) chicken broth, I did add a splash of liquid beef bouillon to enhance as didn’t have ham seasonings, left carrots whole & chopped after cooking – next time I’ll try adding them at/near the end as I would have preferred them a tad crunchier. Doubled the tomato paste. Ahhh, comfort!! Hubby loved it too!! Now part of my repeat soups.
Just made this as written and it was amazing!
I read the comments, added a tsp of liquid smoke & a tsp of sugar. Yep, the flavor is Spot-On for Campbells B&B. My batch is still soupier than I like. So, next time, I’ll reduce the broth, and up the beans so I can purée more to get a thicker soup. I’m so happy right now!
Campbell’s Bean with Bacon has long been a favorite comfort food of mine. I saved your original recipe shortly after I got my Instant Pot 18 months ago and only just now got around to trying it on this very rainy day in the Pacific Northwest. It’s delicious! I might use all dry beans next time just to reduce the salt (ham plus ham base can get a little salty). So nice to make something at home and know what’s in it. I’m going to freeze this in lunch portions for work. Way to go!
I also like my bean soup a little thicker, and I add a teaspoon of Lem’s liquid smoke it’s very potent and only takes a little but is better with it. To make mine thicker I add a can of Rosarita re-fries.
Second time making this recipe! Tweaked a little I use real bacon bits, splash of worshestire sauce and celery and put the tomato paste in at the start of cooking. Soooo good.
I’ve checked all over online and ham boullion and Goya seasoning aren’t available anywhere in Canada (not even on Amazon!
Hi, getting ready to make this yummy sounding soup and I was wondering if
you’ve used ham hocks instead of just ham? I’ve used them in another recipe for my crockpot but this is my first time with this recipe in the Insta pot. Any advice would be great!
Hi, Kim!
I’ve never used ham hocks, but I have used a ham bone and, while ham hocks have less meat, they will still provide lots of flavor and richness to the soup. Let me know how it turns out.
Winter!
I made it, just a your recipe, it turned out amazing! We took some beans out to thicken it but otherwise (hubby loves a thick soup) I can’t wait to make it with the hocks next time! Thanks for the recipe & the advice!
the Ham seasoning is MSG .. and I can’t eat it. Would you have a substitute seasonings list??
I know the shortcut is great.. but I can’t eat MSG.. MIGRAIN HEADACHES !
but I want to make this is InstaPot while out camping!
You stated that beans are cheaper in bulk and provided a link where the beans could be purchased in 20 pound bags at less than 1 dollar per pound, a savings over what the beans would cost at ones local WalMart. You failed to mention that it would cost $24.25 to ship those beans to your home, bringing the cost to over $2.00 per pound. A considerable increase over what they would cost at WalMart. People, just buy your food locally and save the shipping costs.
Mathers,
I have a local The Restaurant Store and can walk into the store and buy them, haul them out to my car and drive home with them. I would suggest checking your local area to see what stores have bulk beans available for pickup. There are usually restaurant supply stores in each town for the local restaurants and bars and many of them are open to the public.
Good luck on your search.
Cheers,
Winter!
Next time I will add a little extra water since the beans soaked up some of the liquid and was a bit “beany”. I also had to pressure cook an extra 15 minutes, at 60 minutes the beans were still a tad hard.
As a latchkey kid from the 70s and 80s, I ate my weight in Campbell’s soup after school, and Bean with Bacon was one of my favorites. This recipe is amazing! The only change I made was to add celery, and I made it in my slow cooker, because I don’t have an Instant Pot. If you want a healthier, homemade throwback to the old soup from your childhood, this is it!
Winter? Can I use a slow cooker or put it up in a regular pot on the stove instead of the Instapot? How much of a change in cooking time would that be? I don’t happen to have your recommended pot.
I’m a health nut. I had this recipe rolling around in the back of my brain for at least a year. As a kid I remember loving Campbell’s bean with bacon soup after a morning of playing in the snow. This recipe stood out from the rest because it used ham rather than bacon (which just sounded more appetizing), insisted on the Goya seasoning (I ultimately disregarded this but felt it gave me direction) and used the instant pot, which intrigued me since beans are most nutritious when pressure cooked. I finally found some ham shanks to make ham broth. I’d never done it before but I made it the same way I make chicken broth: simmered overnight with just enough water to cover the solids. It was glorious, with a velvety (read: lots of fat) mouthfeel. I decided not to skim the fat. Author Tamar Adler variously describes cooking beans in an “immoderate” amount of olive oil or beans “sipping” sausage juices or beans which have “gorged” themselves with fat and water. I decided to cook the vegetables and ham separately because some reviewers didn’t like that the vegetables turned out over-cooked. I cooked the soaked navy beans in my
plain ham broth in the instant pot. Then I sautéed the onions and carrots in bacon fat, which I was anxious to do for extra flavor, however there was plenty of flavor from the ham broth and next time I will probably just add the vegetables and ham partway through cooking (or not worry about mushy carrots…?). The lengthy 60-minute cooking time brought the beans past tender to largely disintegrating, which was actually helpful for creating a soup with a thick consistency; it was similar to baked beans and you could stand a spoon in it when cool. However, especially after my husband reheated the whole pot of beans twice, the soup was basically smooth and I ended up adding a can of rinsed navy beans to the second half of the leftovers. Next time I will cook the beans for less time and if the soup isn’t as thick I can always put a scoop of the beans in the food processor. I skipped the ham base and the Goya seasoning, however because of that omission I did end up adding more salt at the end, probably a good teaspoon. The ham shank I used for the ham broth was smoked and lended quite a bit of smoky flavor—I felt there was no need for the liquid smoke other reviewers suggested. Other reviewers also added brown sugar, which I was in no hurry to do, being a health nut, but it turned out to be absolutely essential. I probably ended up adding at least 1/8 cup of sugar and it made a world of difference. Add sugar first, then taste for salt. The end product was irresistible. It got the thumbs up from my husband, who claims he doesn’t like beans. Next time I’d like to try serving it with some warm, buttery cornbread croutons!
Omg!!!! I make this 2x per month, even in summer. I put it in those take out containers that “wet” things come in and freeze a little the day I make it so my family doesn’t eat it all in one day. I have used ur original but I had to substitute msg for the goya because I couldn’t find it and too lazy to order…I have also tried many of the tweaks from this thread, all of which I love! This time I am making with smoked.pork chops wish me luck
Thank you!!!
I’m so glad you like it! Good luck with the smoked pork chops. It sounds delish!!
I made this tonight and OMG it was FABULOUS!!! Actually the flavors were better than the can soup! Thank you for sharing it! My family loved it!
I made this tonight and OMG it was FABULOUS!!! Actually the flavors were better than the can soup! Thank you for sharing it! My family loved it!
I’m so glad you and your family loved it! Thanks for letting me know!
So this is Campbells copycat bean with bacon soup…..so where is the bacon. I never saw ham in Campbels bean with bacon soup?
Hi, Mark!
Technically, you never saw any bacon in Campbell’s Bean with Bacon soup either. Bacon flavoring and liquid smoke were both used as a flavoring. I found that I got the same flavor using ham. It’s lesser expensive too and I always seem to have leftover ham after the holidays that I freeze for just these types of recipes. If you prefer to use bacon, go for it! Recipes are never set in stone.
Cheers,
Winter!
Thank you for posting this recipe. I don’t know if you’re tried a can of Campbell’s Bean and Ham soup lately, but the quality is terrible. It is expensive now and quite nasty if you ask me. This is October 2023, and I’ll never buy another can. They put so much juice in it, barely any ham bits, and lot of carrots (too many) and few beans. They’ve really got cheap. Not worth buying, and I think they’ve made the soup / sauce more liquidy and a little more sweet. Not worth buying now.
David,
I haven’t purchased or eaten a can of Campbell’s Bean with Bacon soup since I created this recipe. I’ve found my tasty replacement for the overpriced store version, so I had no idea that they changed the recipe or watered it down. I’m kinda sorry to hear that because now people who love it won’t be able to enjoy it from a can any more. Hopefully, my recipe will help a few people out!!
Winter!
I can’t find the better than bullion or Orrington farms ham base locally, only on amazon in multipacks or single with super high shipping. Is there an alternative?
Carolyn,
Goya makes a ham base that’s wonderful. You should be able to find it in the Hispanic section of your grocery store or in the International aisle. It will be with the boxes of powdered chicken and beef bouillon.
Winter!