Great Northern Bean Soup Food

NEIGHBORHOOD BEAN SOUP

Steps:

• Sort beans and rinse with cold water. Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let soak for 1-4 hours or until beans are softened., Drain and rinse beans, discarding liquid. Return beans to pan; add broth, 3 cups water, ham bone, bouillon and seasonings; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. , Meanwhile, in a large skillet, saute the onions, carrots and celery in oil until tender; add to soup. Cover and simmer 45-60 minutes longer or until beans are tender. , Remove ham bone; cool slightly. Skim fat from soup. Remove meat from bone and cut into chunks; return to soup. Discard bone.

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.

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 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 N HAM SOUP / CROCK POT

Steps:

• 1. Place your beans in a large bowl; cover with water and soak overnight. After soaking, pick through and discard any stones or shriveled beans. Rinse thoroughly and place in an 8 quart crock pot. Add all remaining ingredients except for the chopped ham, unless you aren't using a bone. I just use the bone and its meat for cooking, then add other cubed ham at the end.
• 2. Once all ingredients are added; stir as best as you can - mainly to mix in the bouillon. Place on the lid. Turn pot on low and cook for 6 - 8 hours or on high for 4 - 5 1/2 hours; or until the bean are creamy. All pots cook differently. I started mine on low for the first 4 hours, then turned to high for another 3 1/2 hours...was perfect..

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.

LISA'S DRIED GREAT NORTHERN BEAN SOUP

Steps:

• Look over the beans and remove any rocks or broken beans. Rinse the beans and put in a large pot. Add water, about 8 cups or enough to cover by at least an inch. Bring to a boil on stove. Add onions, garlic, bay leaf and ham hock. Return to a boil. Reduce heat, cover and simmer for 2 to 3 hours, stirring occasionally. Makw sure you don't run out of water and that the beans don't scorch. Add more water if necessary.
• After beans have softened (about 2 hours), add salt and pepper to taste.
• Continue cooking until beans are done. Make sure the soup is not too thick or too thin. (I usually get it too thick but you can always add water to thin it out.). Remove bay leaf and serve.

HAM-AND-BEAN SOUP RECIPE

Steps:

• Stir together chicken stock, Great Northern beans, thyme, salt, pepper, garlic, celery, carrots, and onion in a 5- to 6-quart slow cooker. Place ham bone in the center of mixture; cover and cook on HIGH until beans are tender, about 6 hours. Remove ham bone; let stand until cool enough to handle. Remove meat from bone; discard fat, gristle, and bone. Shred meat, and stir into soup.

GREAT NORTHERN BEAN SOUP

Steps:

• 1. In a very large pot, add ham bone, chicken broth and enough water to cover bone, and start on a low simmer. Pick through beans for dirt and pebbles, wash and add to pot after about 1/2 hour to 45 minutes or so of the ham bone cooking.
• 2. In the mean time chop all of the veggies to be added to pot, then add to pot, as well as add bay leaves. Continue to cook over low heat, stir occassionally to prevent beans from sticking. I put these on early so they could cook slowly for hours over low heat. You can presoak if you do not have a lot of time.
• 3. After a few hours, the meat on the ham bone will fall off & distribute into the beans, continue to cook, until mixture is thick and rich looking, TASTE AND ADD SALT AND PEPPER IF NEEDED. Cook until beans are very tender & liquid has thickened and carrots tend to float to the top of the soup. Remove bay leaves before serving.
• 4. Serve with your favorite bread or crackers, I made Brown Soda Bread, but Honey Corn Bread mini Loaves would be great, or Mama's Butter Milk Corn Bread, or Hot Water Corn Bread, any of which would compliment this soup very well. All of these recipes are mine and are listed here at Just A Pinch.
• 5. Please Note, you may need to add additional liquid to soup as it continues to cook. Stir often to prevent beans from sticking to pot.

HEARTY HAM AND BEAN SOUP RECIPE

Steps:

• Gather the ingredients.
• Bring the water and beans to a boil in a large saucepan or Dutch oven; boil for 2 minutes.
• Remove the beans from heat, cover, and let stand for 1 hour.
• Add the ham and ham bone or ham hock to the beans, along with onion, carrot, celery, bay leaf, and pepper. Bring to a boil.
• Skim any foam from top.
• Reduce heat, cover, and simmer until beans are tender-about 1 1/2 to 2 hours. If soup is too thick, add a little more water.
• Take out ham bone or ham hocks from the soup, if using, and place on cutting board.
• Dice or shred the meat and return it to the soup.
• Add the tomato sauce and salt, to taste, and simmer for about 15 minutes longer.
• Remove the bay leaf .