15 Bean Beer And Ham Soup Food

HAM AND 15 BEAN SOUP

Steps:

• Soak beans overnight or by the "quicksoak method" as listed on the back of most bags of beans.
• Drain the beans and place in large pot with 2 quarts of water.
• Add the ham hock and bacon and bring to a boil.
• Reduce heat and simmer uncovered for 2 1/2 hours add water as necessary.
• Remove hamhock and shred meat from the bone, returning meat to the pot.
• Add the remaining ingredients and simmer for another 45-60 min or until beans are cooked to your liking.

15 BEAN & HAM SOUP

Steps:

• Rinse beans and inspect for pebbles/dirt. Discard the seasoning packet that came with the bean mix.
• In a large pot, heat olive oil and saute onions, garlic, and crushed red pepper for 4-6 minutes on medium high heat. When the onions are translucent and the garlic is cooked through, you can remaining ingredients.
• Increase heat to high and bring soup to a boil. Let boil for 5 minutes, then cover and shut off heat. Let rest for 1 hour as this will soften the beans since they weren't soaked overnight.
• After an hour turn heat on the covered soup and bring to a boil. Reduce heat to simmer soup for 1 hour, stirring every once in a while. After an hour remove ham bone and let cool until you can handle it without getting burned. Remove all the meat off the bone and shred, adding it back to the soup. Discard ham bone. While you are working with the ham bone, the soup should continue to simmer for an additional 30-45 minutes or until beans are tender. Season with salt and pepper to taste. Enjoy!

15/16 BEAN SOUP WITH HAM RECIPE - (4.3/5)

Steps:

• In large pot add ham bone to water and simmer for about 45 minutes. Add water to pot if necessary. Add rinsed beans, onion, peppercorns, bouillon cubes, ketchup, bay leaf, chili powder and garlic. Simmer for about 1 hour stirring occasionally so beans don't stick. Add ham, tomatoes, carrots, celery, Italian seasoning, Worcestershire & Tabasco. Simmer 10-15 minutes until carrots are cooked. Serve & enjoy!

15 BEAN AND HAM SOUP

Steps:

• Notes before you begin: Sort through your beans carefully and discard any small stones or debris, and any damaged beans. Rinse the beans with cool water. You have two options for preparing your beans before you cook them. You can either 1) soak them overnight in cold water, or 2) cover the beans with water, bring to a boil for 5 minutes, then turn off the heat, cover the beans and let rest for 70 minutes in the hot water. Drain the beans and add them to a large stock pot. Now your beans are ready to use.
• To your stock pot and beans, add the ham bone, chopped ham, bacon bits, half the onion, half the celery, half the carrots, and enough broth to cover 2 inches over the beans. Season with Worcestershire sauce, Liquid Smoke, Dijon mustard, chili powder, bay leaves, pepper, parsley, rosemary.
• Simmer uncovered over low heat, stirring occasionally, for about 2.5 hours. Add more chicken broth as needed to keep beans covered.
• Remove the ham bone. Add diced tomatoes and chillies, vegetable juice, and remaining vegetables. Continue to simmer for 1 hour. Add more broth as needed.
• Add the seasoning packet that came with the dry beans. Add lemon juice. Add salt and pepper to taste. Simmer for 30 minutes while you make cornbread, rice, or other side dishes. Remove bay leaves before serving.
• TIPS: It is important that you don't add acidic ingredients such as tomatoes or lemon juice until the end of the cooking process as noted above. Acid tends to affect cooking times and can make beans tough and chewy.
• Beans contain a natural sugar called Riffanose that is not digestible by the human body and can cause excess gas. One way to cut down on the gas is to cook a large, peeled potato with your beans for at least one hour. I cut the potato in half and add it during the first hour of cooking. Be sure to take it out and discard it. Eating it can make you sick to your stomach, as the potato absorbs a large percentage of the Riffanose.
• Finally, it's important to note that it takes several hours for the flavor of this soup to properly develop, so resist the urge to taste it until the last 30 minutes. Definitely do not add salt until the end because it tends to get saltier as the broth cooks out. If you find it to be too salty, add hot water. As with any soup or stew, the flavor is best the next day, so feel free to make ahead. This soup can be made in the crock pot, using a full 8 hours cooking time. It freezes well.

BARBECUE 15-BEAN SOUP

Steps:

• Set aside the soup mix seasoning packet and put the beans in a large colander.
• Pick through the beans to remove any debris, then rinse under running water.
• Put the beans in the slow cooker, cover them with water, and soak for 8 hours.
• Pour the beans back into the colander, discarding the used water, and rinse under running water.
• Return the beans to the slow cooker and add 1 quart of fresh water.
• Add the barbecue sauce and chopped onions, stirring to mix.
• Cover and cook on low 10 hours or until beans are tender.
• An hour before the soup is done, add the seasoning packet and stir.
• Just before serving the soup, season it with salt and pepper.