Ham, Beef and Bacon Soup Recipe

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I invented this recipe one evening when I wanted to serve soup, but had no time to shop—so I used whatever I had on hand. When my husband said, "Please make it again", I hurriedly wrote down the ingredient list!—Mrs. J.C. Mantel, Orange City, Iowa
TOTAL TIME: Prep: 10 min. Cook: 40 min.
MAKES:12 servings
Test Kitchen Approved
TOTAL TIME: Prep: 10 min. Cook: 40 min.
MAKES: 12 servings


  • 1/2 pound ground beef, browned and drained
  • 1/2 pound bacon strips, cooked and drained
  • 1/2 pound fully cooked ham, cubed
  • 2 cans (15 ounces each) butter beans, drained
  • 1 medium onion, chopped
  • 1 package (20 ounces) frozen mixed vegetables, thawed
  • 1 can (10-1/2 ounces) condensed beef broth, undiluted
  • 1 can (10-3/4 ounces) condensed tomato soup, undiluted
  • 1 teaspoon sugar
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 to 2 cups tomato juice, optional

Nutritional Facts

1 serving (1 cup) equals 175 calories, 7 g fat (2 g saturated fat), 25 mg cholesterol, 1057 mg sodium, 18 g carbohydrate, 4 g fiber, 13 g protein.


  1. In a Dutch oven, combine beef, bacon, ham, beans, onion, mixed vegetables, broth, soup, sugar, salt and pepper. Bring to a boil; reduce heat and simmer 30 minutes or until vegetables are tender. Season with additional salt and pepper if desired. If a thinner soup is preferred, stir in tomato juice. Yield: 10-12 servings (3 quarts).
Originally published as Ham, Beef and Bacon Soup in Country Ground Beef 1993, p23

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Reviewed Jan. 10, 2008

"I loved this recipe. I did customize it by adding a smidge of brown sugar along with the white sugar. The results were delicious!

A hearty recipe my whole family loved and it is now a part of my menu."

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