Green Bean And Ham Soup Food

HAM AND BEAN SOUP

Steps:

• Heat a Dutch oven (you can also use a thick-bottomed soup pot, but may need to stir more often to prevent burning) over medium heat for about 3 minutes or so, until it's nice and hot. Add the oil and the onions. Cook until the onions begin to turn translucent. Add the garlic and cook for 1-2 minutes.
• Stir in the chopped celery and carrots, and cook for an additional 5-6 minutes. Add the beans, followed by the water. Increase the heat to high.
• Add the bay leaves, dried thyme, garlic powder, onion powder, white pepper, black pepper, paprika, and chicken bouillon paste. (If you don't have chicken bouillon paste, simply use chicken stock in place of the water.) Bring to a boil.
• Stir in the ham. I like to cut it into big shards/shreds for extra texture. (Sarah likes hers cubed and orderly though. I won't judge either way!) If you're using a ham hock instead of ham, you can add it in now.
• Reduce the heat to medium-low so the soup is at a somewhat energetic simmer--it should always be at a low bubble. Cook for 4-5 hours, stirring periodically. If the soup isn't cooking down, you may want to increase the heat to medium. Every stove is different, so don't just set it and forget it. Periodically check liquid levels.
• In the last hour of cooking, add the fresh parsley, and cook for another hour. It's done when the beans and carrots are tender, and the soup is thickened. If you used a ham hock, fish out any bones, and chop up any large pieces of meat and skin (keeping the skin is optional) that don't break down during the cooking process before serving.
• This soup is quite forgiving. If it ends up too salty for your tastes, just add water, and lightly mash some of the beans to release their starchiness and re-thicken the soup. If you are reheating the soup and there is not enough liquid, just add 1-2 cups of water to bring it back to your desired consistency.

CREAMY GREEN BEAN SOUP

Steps:

• Place the water, ham, green beans, potatoes, and onions into a large saucepan or soup pot, bring to a boil, and reduce heat to medium-low. Simmer until the ham and vegetables are very tender, about 45 minutes. Skim off any excess fat. Pour in the cream, season to taste with salt and pepper, and serve.

HAM AND STRING/GREEN BEAN SOUP

Steps:

• Place the ham in large pot and fill pot about half way with either water or chicken stock, add onion, and celery and cover. Bring to a boil and turn down to simmer for about 30 minutes to an hour. (If ham is on the bone let it simmer for about 90 minutes or until the ham starts to fall off the bone before proceeding.).
• Add carrots, potatoes, and string beans to pot and continue simmering for about 30 minutes. Salt and pepper to taste.
• If using a ham bone remove ham from bone while the veggies are cooking and discard the bone.
• When potatoes are done mix butter and flour to form paste, slowly add to pot to slightly thicken broth. (You don't want it gravy thick but to have a little body so more or less of the mixture might be needed depending on how much broth there is.).

GREEN BEAN AND HAM SOUP

Steps:

• In a 4- or 6-quart pressure cooker combine green beans, potatoes, ham, onion, water, and oil. Lock lid in place. Place pressure regulator on vent pipe. Over high heat, bring cooker up to pressure.
• Reduce heat just enough to maintain pressure and pressure regulator rocks gently; cook for 3 minutes.
• Quick-release the pressure. Carefully remove the lid.
• Stir together flour, dill, salt, black pepper, and milk, half-and-half, or light cream til smooth. Add to cooker. Cook over medium heat till thickened and bubbly.
• Cook and stir for 1 minute more.

HAM, POTATO, & GREEN BEAN SOUP

Steps:

• Once all the ingredients are prepped, put them in a large saucepan.
• Fill pan with water until it just covers the ingredients.
• Bring to a boil. Boil until the potatoes and green beans are cooked. 15-20 minutes.
• Add salt to taste (usually a generous amount).

HAM AND BEAN SOUP WITH COLLARD GREENS

Steps:

• In a large pot over medium heat, heat 2 tablespoons oil or bacon fat. Add ham and cook until beginning to brown, 8 to 10 minutes. Use a slotted spoon to transfer ham to a bowl.
• Raise heat to medium-high and add remaining 2 tablespoons oil or fat to the pan. Add onion, celery, jalapeño peppers, bell pepper, bay leaf, 1 teaspoon salt and the black pepper; cook until lightly browned, 8 to 10 minutes, stirring frequently. (Add a little water, if necessary, to prevent burning on the bottom of the pot.) Stir in garlic and cook another 2 minutes.
• Add stock, beans, collard greens, reserved ham and remaining 1 teaspoon salt. Bring to a boil, then reduce heat, party cover, and simmer for 30 minutes, stirring occasionally. Add parsley, vinegar and more salt to taste. Serve topped with hot sauce and sour cream if you like.

GREEN BEAN SOUP

Steps:

• In a large saucepan or soup kettle, combine all the ingredients. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender. Before serving, remove bay leaf and parsley and savory sprigs.

HAM & STRING/GREEN BEAN SOUP

Steps:

• In a large pot place first six ingredients and add enough water to cover the ham bone. Bring to a boil. Reduce heat and simmer for 40-45 minutes. Remove the ham, & Bone and let cool. Place cooled ham in the refrigerator.Continue simmering the broth for approximately 3-4 hours. Add the string beans and continue cooking until almost tender, approximately one half hour. Add the potato chunks and cook until tender. De-bone the ham cutting meat into bite sized chunks. When potatoes are cooked & string beans are tender add the ham back to the pot. Add salt to taste.
• Serve with hot biscuits & butter.