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.
Nutrition Facts : Calories 168 calories, Fat 7g fat (3g saturated fat), Cholesterol 30mg cholesterol, Sodium 1242mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 4g fiber), Protein 12g protein.
BASIC HAM AND BEAN SOUP
Hearty ham and bean soup. Easy to make and a great way to use a leftover ham bone. This soup also has lots of mixed vegetables.
Provided by J. A. McConville
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 3h
Yield 9
Number Of Ingredients 12
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.
Nutrition Facts : Calories 256.9 calories, Carbohydrate 29 g, Cholesterol 30 mg, Fat 8 g, Fiber 9 g, Protein 18.1 g, SaturatedFat 2.7 g, Sodium 771.4 mg, Sugar 1.5 g
CANNING SOUP
Steps:
- Start by preparing your jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed. If you are new to using a pressure canner, see this article for full pressure canning instructions. This includes more detailed information and step-by-step instructions on how a pressure canner works.
HAM AND BEAN SOUP
This Ham and Bean Soup with canned beans is an easy bean soup recipe that's hearty, satisfying, and quick to make. No ham bone needed!
Provided by Iowa Girl Eats
Categories entree, soup or stew
Yield serves 5-6
Number Of Ingredients 11
Steps:
- Heat extra virgin olive oil in a large soup pot over medium heat. Add carrots, celery, and onion/shallot, season with salt and pepper, then saute until tender, 10 minutes. Add garlic and dried thyme then saute until garlic is extremely fragrant, 1-2 minutes. Sprinkle in flour then cook for 1 minute, stirring constantly.
- Slowly add glugs of chicken stock while stirring until a smooth sauce has been formed then pour in remaining stock. Turn heat up to high to bring broth to a boil then add beans and ham. Turn heat down to medium-low then simmer for 20 minutes, stirring occasionally. Scoop into bowls then serve with crostini (directions below.)
CANNING HAM AND BEAN SOUP
Canning ham and bean soup at home provides quick and easy healthy meals straight from the pantry shelves.
Provided by Kathie N. Lapcevic
Categories Soups
Time 10h
Number Of Ingredients 4
Steps:
- Put the dried beans into a pot and cover with at least 2 inches of water. Cover and let sit overnight.
- Drain the water from the beans. Put the beans back into the pot. Cover with at least 2 inches of fresh water.
- Bring the beans to a boil and simmer for 30 minutes.
- Meanwhile, chop the veggies and ham.
- Bring the broth to a boil.
- Fill the jars with equal amounts of beans, ham, and carrots.
- Top the jars with boiling broth and bean liquid leaving 1 inch headspace in each jar.
- Remove air bubbles, wipe jar rims. Place lids and rings.
- Put the jars into pressure canner. Follow the instructions for your canner model.
- Process at 10 pounds of pressure (adjusting for elevation). Process quarts for 90 minutes. Pints can be processed for 75 minutes.
Nutrition Facts : Calories 155 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 50 milligrams cholesterol, Fat 4 grams fat, Fiber 3 grams fiber, Protein 20 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1 Cup, Sodium 852 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
NAVY BEAN AND HAM SOUP
Navy Bean and Ham Soup made with canned beans, ham hocks, carrots, celery, dried rosemary and thyme, and a little bacon for flavor.
Provided by Lucy Brewer
Categories Soups
Time 1h45m
Number Of Ingredients 15
Steps:
- In large Dutch oven, melt butter over medium-high heat. Add onions, carrot, and celery and saute for five minutes. Add garlic and saute for thirty seconds.
- Add 1 and 1/2 quarts chicken stock, beans, ham hocks, parsley, thyme, rosemary, bay leaves, and diced ham. Add a little freshly ground black pepper.
- Bring to a boil. Reduce heat to medium-low, cover, and simmer for 1 to 1 1/2 hours. You may need to add additional stock.
- Remove ham hocks or ham bone and allow to cool enough to handle, then cut the meat off the bones and add to the pot along with the cup of diced ham. Discard the bones.
- If you want to thicken the soup, remove about 2 cups of beans and puree in a blender then add back to the soup.
- Taste and season accordingly with salt and pepper. The ham is usually salty so I don't add much salt until I taste the soup. Serve with crumbled bacon on top.
Nutrition Facts : ServingSize 8 servings, Calories 73 kcal
USDA'S "YOUR CHOICE" SOUP RECIPE
How to safely home pressure can a soup mix of your choice, according to the USDA guidelines.
Provided by Healthy Canning
Categories Soup
Time 2h45m
Number Of Ingredients 3
Steps:
- Cook all meat first;
- Prep and blanch all vegetables first according to USDA canning recommendations for those individual veg, which includes rehydrating dried beans first;
- Combine all the ingredients you propose to use in your soup in a large pot, with enough liquid (stock or water) to cover plus 5 to 10 cm (2 to 3 inches) more. Bring to a boil. Adjust taste with herbs, spices, seasonings, etc.
- There is no need to fully cook the soup, it will cook in the jars -- you are just ensuring everything is piping hot;
- Fill jars half full of solids, no more;
- Top up as need with more broth or stock leaving 3 cm (1 inch) of headspace. If you run out of broth or stock, just use boiling water out of the kettle to top up,. You could even flavour that plain boiling water with stock cubes or powder.
- Pour hot into half-litre (1 US pint) jars or 1 litre (US quart) jars.
- Leave 3 cm (1 inch) headspace.
- Debubble; adjust headspace.
- Put lids on, put in pressure canner.
- Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet.)
- Processing time: half-litre (1 US pint) jars for 60 minutes. OR 1 litre (1 US quart) jars for 75 minutes. Processing time for either size jar must be increased to 100 minutes if the soup includes fish or seafood.
Nutrition Facts : ServingSize 250 ml, Carbohydrate 20 g, Protein 3 g, Sodium 940 mg, Fiber 3 g, Sugar 3 g, Calories 90 kcal
HOMESTYLE HAM AND BEAN SOUP
This soup is really good and easy. If you have more time, you can use fresh vegetables instead of canned, but I like it either way. My family loves this on a cold winter's day. I believe this recipe is from Taste of Home magazine.
Provided by Chris from Kansas
Categories Beans
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a large kettle or Dutch oven, combine all ingredients.
- Bring to boiling.
- Reduce heat.
- Simmer, covered for 20 minutes.
- Remove bay leaf.
- Serve at once.
Nutrition Facts : Calories 434.9, Fat 12.1, SaturatedFat 4.2, Cholesterol 53.3, Sodium 805.4, Carbohydrate 51.8, Fiber 12.3, Sugar 7.9, Protein 30.6
QUICK HAM AND BEAN SOUP
I was in the mood for soup on a cold night and using a basic ham and bean soup, I created one that is ready in less than an hour, with items found in the pantry/fridge. Easy and delicious!
Provided by HARRYMARTINII
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes Ham Soup
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Bring water to a boil in a pot; add chicken bouillon and stir until dissolved.
- Drain and rinse 1 can Great Northern beans. Reduce heat to low and stir drained beans and remaining can of undrained beans into bouillon mixture in the pot. Add carrots, onion, celery, garlic, bay leaf, and black pepper to pot; bring soup to a boil.
- Stir ham into soup, reduce heat to low, and simmer until vegetables are tender, about 30 minutes. Season with salt.
Nutrition Facts : Calories 314.6 calories, Carbohydrate 47.6 g, Cholesterol 15.4 mg, Fat 4.7 g, Fiber 11.1 g, Protein 21.9 g, SaturatedFat 1.6 g, Sodium 641.1 mg, Sugar 1.3 g
KATHY'S HAM AND BEAN SOUP
This is the highlight of my 'after' Easter cooking....that ham bone that is in the fridge after most of the ham is eaten. I just can't get myself to throw it out without making a pot of this soup!! I use canned beans in place of the dry, it just makes making the soup so much easier and the beans are always cooked just right. Be careful when adding salt, if the ham was salty the soup may not need any. Hope you like my recipe!!
Provided by Chef53Kathy
Categories Vegetable
Time 2h30m
Yield 10 cups, 10 serving(s)
Number Of Ingredients 15
Steps:
- Add all ingredients but the beans to a kettle, cover with water and the broth. Cook on medium heat for 1 1/2 to 2 hours or until the barley and vegetables are tender. Remove the ham bone and cut any remaining meat from the bone and return the meat to the soup. Now you can discard the bone! Add the canned beans and the liquid in the cans to the soup and heat through. Enjoy with some crusty bread rolls and a glass of your favorite vino!
Nutrition Facts : Calories 180.1, Fat 1.3, SaturatedFat 0.2, Cholesterol 0.5, Sodium 649.5, Carbohydrate 33.7, Fiber 7.5, Sugar 2.5, Protein 9.9
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