Canned Great Northern Bean Soup Food

GREAT NORTHERN BEAN SOUP

Steps:

• Heat a large soup pot or Dutch oven over low to medium heat. Add the oil, onion, carrots, and celery. Cook for 3 to 5 minutes until the vegetables begin to soften then add the garlic. Cook for an additional 30 seconds to 1 minute. Next, add the ham hock, thyme, sage, salt, pepper, broth, and water. Bring to a boil, and then reduce the heat to a simmer. Continue to cook at a simmer for 45 minutes or longer for a richer ham flavor. After 45 minutes, remove the ham hock, and take off any pieces of ham. Return the ham hock to the soup. Add in the ham and beans. Stir to combine and continue to simmer for an additional 15 minutes. (Add additional water or broth as needed while the soup is simmering if the liquid appears to evaporate out.) Serve hot with crackers or crusty bread. Store leftovers in the refrigerator for up to 3 days.

GREAT NORTHERN BEAN SOUP

Steps:

• Rinse and drain beans.
• Heat water, beans, bay leaves, onion, bacon and potatoes to boiling in 8-qt. stock pot; boil 2 minutes. Turn off heat, cover, and let stand 1 hour.
• Add tomato sauce, instant bouillon, salt, pepper, garlic and half of the carrots and celery to beans. Heat to boiling; reduce heat. Cover and simmer until beans are tender, about 2 hours (do not boil or beans will burst).
• Stir remaining carrots and celery into soup. Heat to boiling; reduce heat. Cover and simmer until vegetables are tender, about 1 hour. Stir in additional 1 or 2 cups water for thinner consistency.
• Using a slotted spoon and a wooden spoon, scoop potatoes against inside of pot and smash them, letting smashed potatoes drop back into the soup.
• Stir in butter and milk and serve immediately.

HAM AND GREAT NORTHERN BEAN SOUP

Steps:

• Cut ham off bone in bite-size pieces, reserving bone. Melt 1 tablespoon butter in a skillet over medium heat and fry ham pieces in hot butter until lightly browned, about 4 minutes.
• Melt 1 tablespoon butter in a large saucepan; cook and stir onion, carrots, and garlic in the hot butter until softened and onion is translucent, about 5 minutes. Pour undrained beans into vegetables, add ham and reserved ham bone, and pour in water to make soup your desired thickness. Stir bay leaves into soup and season with salt and black pepper.
• Bring soup to a boil, reduce heat to medium-low, and simmer for 25 minutes. Remove ham bone and bay leaves before serving.

GREAT NORTHERN BEAN SOUP

Steps:

• Heat olive oil in a stockpot over medium heat. Cook and stir onion and garlic in hot oil until the onion is tender, about 5 minutes.
• Stir carrots and celery into the onion mixture. Pour vegetable broth into the stockpot; add potato, bay leaves, basil, sea salt, pepper, and thyme. Bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer until the vegetables are beginning to soften, about 20 minutes.
• Stir beans into the soup; continue simmering until the beans are hot and tender, about 20 minutes more.

HANOVER OLD FASHIONED HAM AND BEAN SOUP

Steps:

• Cook ham in water 2 to 3 hours or until meat is tender.
• Remove meat from bone and cut into bite-size pieces.
• Add celery, onions and carrots to broth; simmer until vegetables are tender.
• Add ham, beans and pepper.
• Bring to a boil, reduce heat and simmer 30 minutes.
• Notes: Use the large size can of beans in this recipe. You can also use ham flavered soup base 2 teaspoons should do. Enjoy.

WHITE BEAN 'N' HAM SOUP

Steps:

• Mash one can of beans; set aside. In a large saucepan, saute the carrots and onion in butter. Stir in the water, ham, seasonings and whole and mashed beans; cook over medium heat until heated through. Discard bay leaf.