1 Hour Ham And Bean Soup Food

HAM AND BEAN SOUP

Steps:

• Heat a Dutch oven (you can also use a thick-bottomed soup pot, but may need to stir more often to prevent burning) over medium heat for about 3 minutes or so, until it's nice and hot. Add the oil and the onions. Cook until the onions begin to turn translucent. Add the garlic and cook for 1-2 minutes.
• Stir in the chopped celery and carrots, and cook for an additional 5-6 minutes. Add the beans, followed by the water. Increase the heat to high.
• Add the bay leaves, dried thyme, garlic powder, onion powder, white pepper, black pepper, paprika, and chicken bouillon paste. (If you don't have chicken bouillon paste, simply use chicken stock in place of the water.) Bring to a boil.
• Stir in the ham. I like to cut it into big shards/shreds for extra texture. (Sarah likes hers cubed and orderly though. I won't judge either way!) If you're using a ham hock instead of ham, you can add it in now.
• Reduce the heat to medium-low so the soup is at a somewhat energetic simmer--it should always be at a low bubble. Cook for 4-5 hours, stirring periodically. If the soup isn't cooking down, you may want to increase the heat to medium. Every stove is different, so don't just set it and forget it. Periodically check liquid levels.
• In the last hour of cooking, add the fresh parsley, and cook for another hour. It's done when the beans and carrots are tender, and the soup is thickened. If you used a ham hock, fish out any bones, and chop up any large pieces of meat and skin (keeping the skin is optional) that don't break down during the cooking process before serving.
• This soup is quite forgiving. If it ends up too salty for your tastes, just add water, and lightly mash some of the beans to release their starchiness and re-thicken the soup. If you are reheating the soup and there is not enough liquid, just add 1-2 cups of water to bring it back to your desired consistency.

QUICK HAM AND BEAN SOUP

Steps:

• In a large saucepan, saute the carrots, celery and onion in butter until tender. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cook for 15 minutes or until heated through. Discard bay leaf.

1-HOUR HAM AND BEAN SOUP

Steps:

• Heat vegetable oil in a soup pot.
• Add carrots, celery and onion.
• Sauté for about 4 minutes, just until onion is beginning to soften.
• Add ham, sauté 2 minutes.
• Add garlic, sauté one more minute.
• Add 3 cups stock, bring to a low boil for about 10 minutes, stirring once or twice.
• Meanwhile, in a food processor, combine all but 1/2 of a can of beans, including juice, and the tomato sauce.
• Process until smooth.
• Add remaining stock to processor to thin mixture.
• Process to combine.
• Add mixture from processor into ham mixture.
• Add remaining 1/2 can of beans, stir to blend, bring to a boil, lower heat, cover and simmer for 30 minutes.
• Serve hot!

BASIC HAM AND BEAN SOUP

Steps:

• Rinse the beans, sorting out any broken or discolored ones. In a large pot over high heat, bring the water to a boil. Add the salt and the beans and remove from heat. Let beans sit in the hot water for at least 60 minutes.
• After the 60 minutes of soaking, return the pot to high heat and place the ham bone, carrots, celery, onion, garlic, mustard and bay leaves in the pot. Stir well, bring to a boil, reduce heat to low and simmer for 60 more minutes.
• Remove ham bone and discard. Stir in the chopped ham and simmer for 30 more minutes. Season with ground white pepper to taste.

NEIGHBORHOOD HAM AND BEAN SOUP

Steps:

• Place beans in a Dutch oven or soup kettle; add water to cover by 2".
• Bring to a boil; boil for 2 minutes.
• Remove from heat, cover and let stand for 1 hour. Drain.
• Add broth, water, ham bone, bouillon and seasonings; bring to a boil.
• Reduce heat; cover and simmer for 2 hours (I find I usually add at least an hour to this).
• Sauté' onions, carrots and celery in oil; add to soup along with cubed potato (if using).
• Cover and simmer 1 hour longer.
• Debone ham and cut into chunks; return to soup.
• Skim fat (I find I don't have any to skim).
• I like to mash some of the beans once they get soft. My total cooking time is more like 6 hours than 4 hours.
• Great served with corn bread.

HAM BONE AND BEAN SOUP

Steps:

• Place bean mix into a large bowl and cover with several inches of water; soak for at least 24 hours. Drain completely.
• Bring chicken stock to a boil in a pot large enough to hold the beans and, eventually, the ham bone. Add the soaked beans; reduce heat and simmer until tender, about 1 hour.
• Bring stock and beans back to a boil. Add ham bone, onion, carrots, celery, garlic, and bay leaves. Reduce heat to low and simmer until vegetables are soft, about 1 hour. Add chopped ham, liquid smoke, and mustard powder. Stir and let simmer until flavors blend, about 30 minutes more.
• Remove ham bone from the soup. Season with salt and pepper.