Ham And Great Northern Bean Soup Food

BASIC HAM AND BEAN SOUP

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.

HAM AND BEAN SOUP

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.)

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 BEANS & HAM

Steps:

• Directions: In a colander, pick over the beans and discard any misshapen or discolored beans, then rinse well. Transfer the beans to a large bowl and fill with enough cold water to completely cover the beans. Soak overnight. When you are ready to cook, drain the beans, and place them in a large stockpot. Add 6 cups cold water, the ham bone, ham, onion, garlic, chili pepper, and bay leaf and slowly bring to a boil over medium-high heat. Cover and reduce the heat to medium-low. Simmer for 6 to 8 hours, stirring occasionally. Add additional water as needed to keep the beans covered by 2 inches of water. Salt and pepper to taste. Serve with Buttermilk Cornbread. From Field Peas to Foie Gras: Southern Recipes with a French Accent by Jennifer Hill Booker, photography by Deborah Whitlaw Llewellyn (Pelican Publishing, 2014). Chef Jennifer Hill Booker is a Le Cordon Bleu-certified chef, cookbook author, reality TV personality, culinary educator, business owner and GA Grown Executive Chef for the GA Department of Tourism and Travel. She weaves her love of traditional Southern cuisine with her belief in incorporating healthy, seasonal foods and her classic French training.

GREAT NORTHERN BEANS AND HAM SOUP

Steps:

• 1. I don't pre-soak my beans. You could. Place dried beans and 2 Smoked Ham Hocks in large soup pan and add water 2" to 4" above beans. You'll be adding more water as the beans absorb it. The beans will expand. Salt at end of process, Ham and Ham Hocks are naturally salty. I start in soup pot to speed cooking then transfer to crock pot. You could sub dry beans with canned beans, quicker yet.
• 2. Cook at high simmer or low boil until beans are cooked and tender, about 1 hour. Stir occasionally. When beans are cooked remove Ham Hocks and trim off lean meat and chop medium fine. There won't be much lean meat. I trim the rind and fat in large 2" pieces so that those that don't like it don't get served it in their bowl.
• 3. Add the shredded Carrots (Optional), and the chopped Onion. Add the 2 or 3 cups of Ham chopped to size of beans. Add additional water as required.
• 4. Simmer for 2 to 3 additional hours. Taste and adjust salt and pepper at end. Serve with Corn Bread (My Choice) or bread of choice. Call some friends in and enjoy.
• 5. This could be done in crock pot, reserving all but the Beans and Ham Hocks until after the beans have become tender. You may have to reduce quantity slightly, or remove and reserve some of the beans after they are cooked, and re-add later. Removal and trimming of the Ham hocks should provide room for the cubed Ham. Crock Pot 4 to 5 hours.
• 6. Note: This is a wholesome soup and will stand up to additional added water when re-heating. You will want to thin it out.

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.

WHAT TO SERVE WITH HAM AND BEAN SOUP? 8 BEST SIDE DISHES

Steps:

• Choose your favorite recipe from the list of options.
• Organize all required ingredients and prepare a delicious meal in 30 minutes or less!

HAM AND GREAT NORTHERN BEAN SOUP FOR THE CROCK POT

Steps:

• Place the soaked and rinsed beans in a 5- or 6-quart crock pot. Look them over one more time for any bad beans or foreign matter.
• Add chopped carrots and onion.
• Pour chicken broth (pan drippings/chicken broth combination if you're using it) over beans, carrots, and onion. Mix gently.
• Add ham and stir again.
• Throw in ground thyme, basil, and ground black pepper. (Measurements in ingredients section are a guesstimate, I hardly ever use measuring spoons when cooking, I just make a cup in my hand and eyeball it.) To my tastebuds, a little thyme goes a long way so you may wish to add more than 1/2 teaspoon. Stir again.
• Add bay leaf and push it gently under the surface of the broth so it doesn't float.
• Cook on high for 1 hour, then low for 8 hours, stirring once in a while if you can. You could probably just cook on low for 8-9 hours if there's nobody home to change the setting. I just like to get things heated up and moving so I do high for an hour on just about everything I put in a Crock Pot.
• Remove the bay leaf.
• Add salt just before serving to the whole pot or individual bowls.
• This may taste good with a drop of Dijon mustard in individual bowls or even a tablespoon or two of cream.
• If it's too thin, just take the lid off for a while.

HAM AND BEAN SOUP

Steps:

• Bring a large stockpot of salted water to a boil and then remove from heat. Rinse beans well and add them to the pot. Allow beans to soak for 1-2 hours. Drain beans and set aside.
• In the same stockpot or a large Dutch oven, heat oil and add onions, garlic, and celery. Sauté until onions and celery become soft.
• Add ham bone, chicken broth, carrots, soaked beans, rosemary, thyme, sage, and mustard powder to the pot. Stir well to combine seasonings and bring to a boil. Reduce heat to a simmer and cook on low for 60 minutes.
• Remove ham bone from the pot and discard. Remove about 4-5 cups of the soup and place in a food processor or blender. Pulse 4-5 times until coarsely blended. Add back to pot. This helps to thicken the soup. You can blend more or less of the soup depending on how thick you want it.
• Add chopped ham and simmer an additional 30-40 minutes. Add salt and pepper to taste.

HAM AND BEAN SOUP

Steps:

• Clean any debris or rocks from beans and add to large stock pot.
• Cover with hot water and bring to a boil over high heat.
• Boil for 2 minutes, remove from heat, cover and let sit for one hour, then drain beans.
• While beans are quick soaking, add oil and butter to large skillet.
• Melt butter, then add carrots, celery and onions. Saute for about 6 minutes or until vegetables are tender. Add garlic and saute for an additional minute.
• Sprinkle flour over vegetables, stir and cook for another minute then remove from heat.
• Add ham hock to dutch oven or large stock pot.
• Pour vegetable broth, chicken stock, beans, diced ham, vegetables into pan.
• Sprinkle with seasonings, salt and pepper, stir, cover and cook over low flame for approximately 2-2 1/2 hours, stirring occasionally.
• Enjoy with a delicious piece of homemade corn bread or bread and butter.

HAM AND BEAN SOUP

Steps:

• Place a large heavy pot or Dutch oven over medium heat. Add the vegetable oil.
• Once the oil is shimmering, add the carrots, celery, and onions. Cook until the vegetables are starting to soften.
• Add the ham and cook for 2 minutes.
• Stir in the garlic and cook until fragrant, about 30 seconds.
• Stir in the chicken broth, beans with their liquid, and the can of tomatoes. Season to taste with salt and pepper.
• Let the soup simmer for 10 minutes, or until heated through.

HOMESTYLE HAM AND BEAN SOUP

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.

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 .

PIONEER WOMAN'S HAM AND BEAN SOUP

Steps:

• Rinse the beans after sorting through them.
• Place the beans in a large bowl and cover them with water by two inches.
• Allow them to soak overnight.
• After draining the beans, place them in a pot with the water and chicken stock.
• Heat on the stove until they are boiling and then reduce the heat to a simmer.
• Meanwhile, cook the ham in a large skillet set over medium heat until brown and just barely crisp.
• Transfer to a plate lined with paper towels.
• Add half to two-thirds of the ham to the beans and reserve the rest for garnish.
• Wipe out the skillet and return it to medium heat. Add the onions, carrots, and celery to the skillet.
• Season the vegetables with salt and ground black pepper to taste, and cook for about 3 to 4 minutes, until they start to soften.
• Stir in garlic and tomato paste, and cook for a few more minutes.
• Next, add the vegetables to the beans.
• Give it a stir and add the bay leaf.
• Let the beans simmer on low (to medium-low) for about 1 1/2 hours until tender.
• If the liquid level drops too low, add a cup of broth.
• As soon as it's ready to serve, taste the soup and add more salt and pepper if needed.
• Add the tomatoes if using.
• Chop the reserved ham and stir into the soup. Serve garnished with a sprinkle of chopped parsley.

OLD-FASHIONED HAM AND BEAN SOUP

Steps:

• Prepare the beans: rinse and discard broken or discolored ones. Bring water to a boil and flavor it with salt. Remove from heat and add the beans. Let the beans soften in the hot water for at least 1 hour.
• After soaking, place the pot on high heat and add the ham bone, carrots, celery, onion, garlic, mustard powder, and bay leaves. Stir well and bring to a boil. Reduce to low heat and let the soup simmer for 1 more hour.
• Remove the ham bone and stir in the chopped ham. Let it simmer for 30 more minutes, stirring occasionally. Season with ground white pepper to taste. Serve hot and enjoy!

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.

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.