Express Lane 3 Bean with Bacon Soup

Nothing seems to satisfy like a steaming hot bowl of homemade bean with bacon soup. The problem is that it takes so long to make. I mean, you have to soak the beans overnight and then simmer them for 2 hours to get those tasty little beans soft. The result for me is pure heaven but I rarely have enough time to get a pot together.

Well, not anymore! I am taking a lot of help from the store but the result is a delicious, mouth watering pot of the most soul satisfying soup you have ever had. And the great part is that it only takes as long as the cornbread takes to bake. Really----- I'm not kidding.

I know that there are plenty of good quality condensed soups on the market today, but nothing beats homemade soup. And, with the help of your local market and a quick trip through the express lane you can have this soup quicker than you can say: "Bob's your Uncle!" Not only is it a great stick to your ribs kind of meal, it's really economical, nutitious, it feeds a crowd and I haven't met anyone who doesn't enjoy a nice hot cup of soup, and frankly if I do I'm not sure I would want to know them.

Express Lane 3 Bean with Bacon Soup

1 box Corn Bread mix
12 ounces peppered bacon, cut into 1 inch pieces
1 large white onion, peeled and diced
3 carrots, peeled and diced
1 ham steak, diced
2 quarts low sodium chicken stock
1 (15 ounce) can Pinto Beans, rinsed and drained
1 (15 ounce) can Great Northern Beans, rinsed and drained
1 (15 ounce) can Red Beans, rinsed and drained
1 (15 ounce) can Diced flavored Tomatoes

Prepare the Corn Bread according to package directions.

Meanwhile, Heat a large soup pot over medium heat. Add the bacon and cook until light brown. With a slotted spoon remove the bacon to paper towels. Leave about 2 tablespoons of fat in the bottom of the pan and discard the rest. Add the onions, carrots and diced ham. Saute until onions are translucent. Add the chicken stock and reduce heat to medium low. Add the all of the beans and the tomatoes to a large bowl, stir to combine. Reserve one cup of the mixture and add the rest to the pot. With a fork or potato masher, mash the reserved bean mixture until mashed but still chunky. Add to the pot, stir well and simmer until ready to serve.

Serve hot over fresh cornbread and enjoy!