OLD FASHIONED BEAN AND HAM SOUP
I took a little from one recipe and a little from another recipe to come up with the kind of bean soup we like....putting it here for safe keeping....
Provided by CIndytc
Categories Stocks
Time 3h45m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Put rinsed beans in pan and cover up to 2 inches past beans in large pot -- let sit overnight.
- Drain, put beans back in pot, add water and the rest of ingredients.
- Bring to boil, turn to simmer and cover.
- Simmer for at least 3 hours or until beans are soft.
- Take out bones and dice up any meat on bones and put back into pot -- You can add more ham if you want.
- Discard fat and bones.
- Season to taste with pepper and salt and parsley.
Nutrition Facts : Calories 314, Fat 1, SaturatedFat 0.3, Sodium 39.1, Carbohydrate 60.3, Fiber 17.5, Sugar 3.8, Protein 18.1
HAM AND COLLARD SOUP
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Heat the butter and olive oil in a large Dutch oven over medium-high heat. Add the garlic, onion and jalapeno and cook, stirring, until softened, 3 to 4 minutes. Add the stock, ham, salt, pepper, collards and beans. Bring to a boil and reduce to a simmer. Cook until the collards have softened and the flavors have come together, about 20 minutes.
- Stir in the vinegar and taste. Adjust the seasonings as needed. Serve in bowls and garnish with the Parmesan and parsley. Serve each bowl with a chunk of crusty baguette.
HAM BONE SOUP
Don't let that leftover bone from your holiday smoked ham go to waste! Put it to use in this hearty, delicious soup, which can be made with ingredients you probably have in your fridge and pantry. It's nice if you have a little meat left clinging to the bone after you've carved off all the ham, but even if you don't, the bone alone will add rich flavor and smokiness to the dish. You'll need to soak the dried beans overnight, so plan accordingly. Luckily this recipe makes a big batch as the soup keeps well in the freezer (see Cook's Note).
Provided by Food Network Kitchen
Categories side-dish
Time 9h40m
Yield about 3 quarts; 6 to 8 servings
Number Of Ingredients 11
Steps:
- The day before you want to make the soup. put the beans in a large bowl and add cold water to cover by several inches. Soak overnight (or at least 8 hours) in the refrigerator.
- Drain the beans and rinse. Heat the olive oil in a large Dutch oven over medium heat. Add the carrots, celery and leeks and season with 1 teaspoon of salt. Cook and stir until the vegetables are softened, about 5 minutes.
- Add the tomato paste and thyme and stir to coat the vegetables. Let the tomato paste toast for 1 minute, stirring, then add the bay leaves and 12 cups of water. Add the beans and nestle the ham bone in. Bring to a simmer and cook, uncovered, until the beans are almost tender, 45 minutes to 1 hour.
- Add the escarole, another 2 cups of water and 1 teaspoon salt. Return the soup to a simmer and cook until thickened and the beans and escarole are very tender, 20 to 30 minutes.
- Remove the bay leaves and ham bone from the soup and let cool until you can handle the bone. Shred any useable meat left on the bone and stir back into the soup. Season with salt and pepper before serving.
HAM-AND-BEAN SOUP
Modified from Southern Living. This is a great way to use leftover holiday ham. Use 2 cup or 1 (16-0z.) lean ham steak. Don't forget to toss in the bone for added flavor.
Provided by DDROGERS120
Categories < 4 Hours
Time 1h13m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Cook ham in hot oil in a Dutch oven over medium-high heat, stirring often, 6 to 8 minutes or until browned. Add diced onion, and next 5 ingredients, and saute 5 minutes or until onion is tender.
- Stir in navy beans, and next 3 ingredients (add ham bone if you have). Add water to cover. Bring to a boil; cover, reduce heat to low, and cook, stirring occasionally, 45 minutes. Remove and discard bone before serving.
Nutrition Facts : Calories 532.1, Fat 5, SaturatedFat 0.8, Sodium 457.3, Carbohydrate 99, Fiber 25.1, Sugar 4.4, Protein 26.1
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