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
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.
EASY HAMHOCK AND BEAN SOUP!
Delicious meaty soup that keeps me and the hubby warm during the winter, makes great left overs and is really cheap and healthy for you!
Provided by daniegirl91
Categories One Dish Meal
Time 2h
Yield 1 large pot, 6 serving(s)
Number Of Ingredients 7
Steps:
- .In a crock pot let the beans sit on low in water for about an hour till they are a little soft (make sure they are not to soft, they should still not be edible!).
- Place thawed ham hocks and beans into a large cooking pot and fill the pot half way with water and turn the heat on medium-medium high heat. Let it start to boil and make sure to stir every now and then (the beans like to stick to the pot.
- When it's boiled for about 10 minutes place in potatoes and let boil till the potatoes start to soften.
- After the potatoes have started to soften throw in the the carrots and onions and stir in the chicken bouillon cube.
- Let boil another 20 or 30 minutes then add salt and pepper to taste, and let the heat down to low.
- Warning! If you don't turn the heat down or off the beans will turn the whole soup into mush!
- With a sharp knife and a pair of tongs, grab the ham hocks (warning hot!) and start cutting off the good meat from the bone (I always leave in a little bit of fat for taste, not for eating though). Careful these suckers are slippery so use a cutting board. Discard bones once the meat has been removed (or give them to your dogs as a treat).
- Once the meaty chunks have been stirred in you can serve hot with cornbread! YUM!
Nutrition Facts : Calories 150.8, Fat 0.4, SaturatedFat 0.1, Cholesterol 0.1, Sodium 209.9, Carbohydrate 34.1, Fiber 4.2, Sugar 4.7, Protein 4.1
NAVY BEAN AND HAM HOCK SOUP
Ham hock soup with navy beans is an easy, delicious, economical, heartwarming, one-pot meal that will warm you up on a cold night!
Provided by Culinary Envy
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 7h40m
Yield 12
Number Of Ingredients 15
Steps:
- Rinse and sort the navy beans. Place in a Dutch oven with 8 cups water. Bring to a boil for 2 minutes and remove from heat. Let stand, covered, until beans are softened, about 5 hours.
- Drain the navy beans and discard the soaking liquid. Rinse beans and return to the Dutch oven. Add ham hocks, chicken broth, 4 cups water, onion, parsley, garlic powder, basil, black pepper, oregano, nutmeg, and bay leaves. Bring soup to a boil; reduce heat and simmer until beans are tender, about 1 1/2 hours.
- Mix carrots, celery, and potato flakes into the soup until well combined. Cover and simmer until vegetables are tender, about 30 minutes more.
- Take ham hocks from the pot and place on a cutting board until cool enough to handle. Remove meat from the bones and cut into bite-sized pieces. Return meat to the pot and warm through over medium heat, about 3 minutes.
Nutrition Facts : Calories 412.7 calories, Carbohydrate 30.1 g, Cholesterol 65.5 mg, Fat 20.7 g, Fiber 10.7 g, Protein 26.4 g, SaturatedFat 7.1 g, Sodium 126.5 mg, Sugar 3.8 g
HAM HOCK AND WHITE BEAN SOUP
Make and share this Ham Hock and White Bean Soup recipe from Food.com.
Provided by DallasDiva22
Categories < 4 Hours
Time 2h30m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Fill large pot with water and as it starts to boil, add dry beans and onion. Cook on medium-low till beans are soft, about 2 hrs., adding water as needed to keep beans covered.
- In another pan fill with water and add the ham and seasonings. Cook till meat falls off the bone.
- When beans are soft, remove the bones from the ham pot and add pot contents to the beans, including the water and the seasonings in the pan.
- Add the carrots and celery-cook on low till veggies are tender.
- Season with salt and pepper to taste. Add hot sauce at serving.
Nutrition Facts : Calories 98.7, Fat 0.2, SaturatedFat 0.1, Sodium 111.4, Carbohydrate 18.9, Fiber 4.1, Sugar 1.4, Protein 5.9
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
MOM'S CABBAGE SOUP
On rainy days, I often want comfort food-something to warm my belly and my soul! This very easy cabbage soup recipe is something my mother would make for me on days just like this. Her version has a ham hock, but you can use kielbasa instead, or go no-meat, the way I did.
Provided by Food Network
Categories main-dish
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- For the soup: Heat the olive oil in a stockpot over medium heat. Add the onion, celery, carrots and garlic and cook, stirring often, until the onions are translucent (not browned), about 8 minutes. Add salt, black pepper and crushed red pepper flakes to your desired preference. Then stir in the fresh tomatoes, canned tomatoes and vegetable stock and bring the entire mixture to a boil.
- Once boiling, stir in the cabbage and beans and keep it simmering, stirring occasionally, until the cabbage is tender, 35 to 40 minutes. Add more stock or water if you prefer more liquid and taste and season with more salt and pepper, if necessary. When finished, sprinkle over and stir in the parsley for color and flavor.
- Ladle the soup into bowls and serve with crostini or garlic bread, if desired.
- For the crostini: Preheat your oven to 350 degrees F.
- Place the bread slices on a baking sheet. Brush the tops with olive oil. You can also smear minced garlic over the top, if desired.
- Bake until crunchy and golden brown, 15 to 20 minutes. Take the crostini out of the oven, drizzle the tops with olive oil and sprinkle sea salt over the top.
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- Add chicken stock, water and beans to pot. Turn heat to high and bring to a boil. Stir, making sure all beans are in the liquid. Add bay leaves and thyme. Reduce heat to low and simmer, stirring occasionally, for 1-1/2 to 2 hours or until beans are just tender. Add tomatoes and simmer for another 15 to 20 minutes, stirring occasionally.
- Remove bay leaves and discard. Check for seasoning and add salt and pepper as needed. (Warning, hocks can be VERY salty, so go light on the salt until you've tasted the soup!)
- Remove hocks and shred meat from bone. Place a few pieces of the ham meat in the bottom of a serving bowl. Ladle soup over and around ham pieces. serve immediately.
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