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
HEARTY HAM AND THREE-BEAN SOUP
Dinner ready in 35 minutes! Try this no-fuss soup made with ham and three types of bean - a hearty meal.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 5
Number Of Ingredients 10
Steps:
- Mix all ingredients in 3- or 4-quart saucepan. Heat to boiling over medium heat.
- Cook 15 to 20 minutes, stirring occasionally, until onion is tender and soup is slightly thickened.
Nutrition Facts : Calories 350, Carbohydrate 62 g, Cholesterol 15 mg, Fiber 16 g, Protein 27 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 560 mg, Sugar 8 g, TransFat 0 g
THE BEST BEAN AND HAM SOUP
I make this hearty soup using the ham bone from our Easter spiral ham. I serve it with corn muffins and fresh fruit. It makes a huge pot of soup, so invite some friends or just freeze several portions for later use. Remember to soak the beans the night before you make the soup.
Provided by BenevolentEmpress
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes Ham Soup
Time 10h25m
Yield 12
Number Of Ingredients 18
Steps:
- Place the soaked beans into a large pot and fill with enough water to cover by about 1 inch. Bring to a boil, then simmer over low for 30 minutes. Drain. Add the ham bone, ham, onion, celery, carrots, tomatoes, vegetable juice, and vegetable broth. Season with Worcestershire sauce, Dijon mustard, chili powder, bay leaves, pepper, parsley and lemon juice. Pour in enough of the chicken broth to cover the ingredients.
- Simmer over low heat, stirring occasionally, for about 8 hours. Add more chicken broth as needed throughout the day. Remove the ham bone and season with salt if needed. Continue to simmer for a couple more hours. Remove bay leaves before serving.
Nutrition Facts : Calories 259.7 calories, Carbohydrate 37.9 g, Cholesterol 13.9 mg, Fat 3.6 g, Fiber 14.8 g, Protein 17.3 g, SaturatedFat 0.9 g, Sodium 1105.3 mg, Sugar 6.5 g
CONTEST-WINNING HAM AND BEAN SOUP
I learned to make this soup when we lived in Pennsylvania near several Amish families. It's a great way to use up ham and mashed potatoes. It freezes well, too. -Amanda Reed, Milford, Delaware
Provided by Taste of Home
Categories Lunch
Time 2h
Yield 15 servings (3-3/4 quarts).
Number Of Ingredients 15
Steps:
- 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 stand for 1 to 4 hours or until beans are softened. Drain and rinse beans, discarding liquid. , In the same pan, saute onions in oil for 2 minutes. Add celery; cook until tender. Stir in the beans, water, ham, potatoes, carrot, Worcestershire sauce, salt, thyme, pepper and bay leaves. Add ham bone. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until beans are tender. , Discard bay leaves. Remove ham bone; and set aside until cool enough to handle. Remove ham from bone and cut into cubes. Discard bone. Return ham to soup; heat through. Garnish soup with parsley.
Nutrition Facts : Calories 231 calories, Fat 7g fat (2g saturated fat), Cholesterol 33mg cholesterol, Sodium 680mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 6g fiber), Protein 17g protein.
WHITE BEAN AND HAM BONE SOUP
What to do with that leftover Easter ham bone? Try this tasty soup that is created from a ham stock, to use now, or later. Use your favorite dried white beans. My choice is Great Northern.
Provided by Bibi
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes Ham Soup
Time 11h45m
Yield 10
Number Of Ingredients 11
Steps:
- Combine ham bone and 4 quarts of water in a large stock pot of Dutch oven at least the night before. Bring to a boil, cover, reduce heat and simmer for 10 to 12 hours.
- In the meantime, place beans in a large pot with water to cover; soak overnight. Drain beans the next day and return to the pot.
- Remove ham bone from the pot and pick off any edible meat. Strain the stock and measure out 3 quarts for the soup. Remaining stock can be frozen.
- Pour 3 quarts of stock over the soaked beans. Add ham, celery, carrots, onion, and garlic. Season with salt and pepper. Bring soup to a boil, then reduce heat to a simmer. Cover, tilting the lid to allow steam to escape, and simmer until beans are tender, 1 1/2 to 2 hours. Add sherry in the last 30 minutes of cooking and season with salt and pepper.
- Ladle soup into bowls and sprinkle with fresh parsley.
Nutrition Facts : Calories 241 calories, Carbohydrate 32.6 g, Cholesterol 15.1 mg, Fat 5.6 g, Fiber 10 g, Protein 15.4 g, SaturatedFat 2 g, Sodium 435.8 mg, Sugar 2.5 g
HEARTY BEAN SOUP WITH HAM
This hearty soup is a real crowd-pleaser served with fresh corn bread. No one can believe how quick and easy it is to make.-Nelda Cameron, Cleveland, Texas
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 10
Steps:
- In a small skillet, saute onion and green pepper in butter for 3 minutes. Add the garlic; cook 1 minute longer. Transfer to a Dutch oven or soup kettle. Stir in the remaining ingredients. Cover and cook over medium-low heat for 20 minutes or until heated through, stirring occasionally.
Nutrition Facts : Calories 199 calories, Fat 6g fat (3g saturated fat), Cholesterol 22mg cholesterol, Sodium 806mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 6g fiber), Protein 12g protein.
HAM BONE AND BEAN SOUP
Don't throw away the ham bone -- make bean soup! Plan a little bit ahead and use a ham bone to make this gluten-free soup. With just a few basic ingredients you can create a delicious comforting meal from leftovers.
Provided by Rick Kleinhans (kokodiablo)
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes Ham Soup
Time P1DT3h
Yield 8
Number Of Ingredients 12
Steps:
- Place bean mix into a large bowl and cover with several inches of water; soak for at least 24 hours. Drain completely.
- Bring chicken stock to a boil in a pot large enough to hold the beans and, eventually, the ham bone. Add the soaked beans; reduce heat and simmer until tender, about 1 hour.
- Bring stock and beans back to a boil. Add ham bone, onion, carrots, celery, garlic, and bay leaves. Reduce heat to low and simmer until vegetables are soft, about 1 hour. Add chopped ham, liquid smoke, and mustard powder. Stir and let simmer until flavors blend, about 30 minutes more.
- Remove ham bone from the soup. Season with salt and pepper.
Nutrition Facts : Calories 307.6 calories, Carbohydrate 38.3 g, Cholesterol 17.2 mg, Fat 8.2 g, Fiber 15.5 g, Protein 18.9 g, SaturatedFat 1.6 g, Sodium 1036 mg, Sugar 3.7 g
HAM AND THREE BEAN SOUP
This recipe is easy, healthy, and packed full of protein. My Great-Aunt used to make this all the time. I just revamped it to make it a little more colorful.
Provided by Lisa, Mason's Mom
Categories Bean Soups
Time 1h20m
Number Of Ingredients 10
Steps:
- 1. Heat 1 teaspoon of Canola oil in a cast iron pot (dutch oven). Medium heat is good.
- 2. Saute carrots, celery, and onion until translucent. About five (5) minutes
- 3. Add garlic, ham, and chicken broth. Bring to slow boil.
- 4. Reduce heat and add three types of beans. (Sometimes I will mash some of the great northern beans first, to thicken the soup)
- 5. Put on the lid and let it simmer for as long as you need it to simmer. You can eat it right away or let the flavors "marry" first.
- 6. Enjoy with a big hunk of crusty bread, butter and Table Syrup!
HAM AND BEAN SOUP
This is easily the best Ham and Bean Soup we've ever had! It's a simple, adaptable recipe, perfect with chunks of crusty bread.
Provided by Kaitlin
Categories Soup
Time 5h20m
Number Of Ingredients 18
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.
Nutrition Facts : Calories 317 kcal, Carbohydrate 40 g, Protein 19 g, Fat 9 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 25 mg, Sodium 906 mg, Fiber 12 g, Sugar 5 g, ServingSize 1 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
CLASSIC HAM & BEAN SOUP
This savory soup is heartwarming-just like Grandmother used to make.
Provided by Land O'Lakes
Categories Soup Bean Ham Pork Meat, poultry, and seafood Vegetable Soup and Stew Main Course
Time 1h1m
Yield 8 (1 1/2-cup) servings
Number Of Ingredients 19
Steps:
- Place beans into 5- to 6-quart heavy saucepan; cover with water to 2 inches above beans. Cook over high heat until water comes to a boil. Boil 3 minutes; remove from heat. Cover; let beans soak 1 hour. Rinse; drain.
- Return beans to saucepan. Add ham shank, water, chicken broth, onion, celery, garlic and bay leaf. Cook over medium-high heat 8-10 minutes or until mixture comes to a boil. Reduce heat to low. Cover; cook 85-90 minutes or until beans are tender.
- Remove ham shanks with tongs. Cool slightly. Cut meat from bone; discard bone, fat and skin.
- Chop meat; add back to soup. Add carrots, bell pepper, salt and pepper. Cook over medium-high heat 5-6 minutes or until mixture comes to a boil. Reduce heat to low; cook until carrots are tender.
- Heat oven to 400°F.
- Brush both sides of baguette slices with melted butter. Place bread slices onto ungreased baking sheet. Bake 3-5 minutes or until bottoms begin to turn golden brown. Turn slices over; sprinkle with chopped parsley, if desired.
- Serve toasted bread slices with soup.
Nutrition Facts : Calories 430 calories, Fat 12 grams, SaturatedFat grams, Transfat grams, Cholesterol 60 milligrams, Sodium 1390 milligrams, Carbohydrate 49 grams, Fiber 15 grams, Sugar grams, Protein 32 grams
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
THREE BEAN HAM SOUP
Three Bean Ham Soup made with ham chunks, veggies and three kinds of beans, this flavorful ready in 30 minute soup ticks all of the must try buttons. It's even better made ahead!
Provided by Christine Mello
Categories Soup
Time 30m
Number Of Ingredients 16
Steps:
- In a large pot, heat the butter until melted. Add the carrots, celery, and onions and saute over medium-high heat until tender, about 4 minutes. Add garlic and cook until fragrant, about 1 minute.
- Stir in the remaining ingredients and bring to a boil. Reduce the heat and simmer for 20 minutes or until ham and beans are heated thru. Discard the bay leaf and add additional salt and pepper to taste.
Nutrition Facts : ServingSize 1 serving, Calories 375 kcal, Sugar 1.74 g, Sodium 1097.66 mg, Fat 9.9 g, SaturatedFat 4.18 g, Carbohydrate 48.98 g, Fiber 16.24 g, Protein 25.67 g, Cholesterol 29.23 mg
EASY THREE BEAN AND HAM SOUP
I made this soup the other day. It was for crockpot but I did it on the stove.Super easy and everyone really enjoyed it.
Provided by cisquester
Categories Ham
Time 3h15m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Spray crock pot with nonfat cooking spray. Pour all cans of beans in cooker.
- With a hand-held mixer beat beans in crock pot on high speed for 1 minute to make a thick base for the soup.
- Add cubed ham, tomato soup, onion soup mix and water. Stir until well mixed. Cover and cook on high for 2 to 3 hours or on low for 4 to 6 hours.
- Directions for stove top: Cook on medium- low heat for about an hour. Stir often.
Nutrition Facts : Calories 242.5, Fat 3.5, SaturatedFat 1.2, Cholesterol 17.1, Sodium 1343.4, Carbohydrate 35.2, Fiber 7.4, Sugar 2.6, Protein 18.9
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.
THREE BEAN SOUP
This is a great filling soup with potential to adjust to your individual taste. You can add the hamburger or leave out...I leave it out.
Provided by TishT
Categories Lunch/Snacks
Time 35m
Yield 12 one cup servings, 12 serving(s)
Number Of Ingredients 16
Steps:
- Heat the olive oil in a large saucepan over medium heat.
- Cook hamburger until mostly cooked, then add onion and garlic in the saucepan and slowly cook until tender and browned.
- Place the great northern beans, red kidney beans, black beans, celery, carrots, potatoes, tomato-vegetable juice cocktail, brown sugar, thyme, water and vegetable bouillon in the saucepan.
- Cook over medium-high heat approximately 25 minutes.
- As the mixture thickens, stir in the red wine.
PIONEER WOMAN'S HAM AND BEAN SOUP
Pioneer Woman's ham and bean soup is hearty and flavorful with plenty of vegetables, navy beans, and ham. It is perfect to have on cooler days or if you have ham leftovers. Here is how to make Pioneer Woman's ham and bean soup, as well as how to store it and reheat it.
Provided by Emily Hill
Categories Soups
Time 1h50m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 253 cal
TENDERBELLE'S 3 BEAN & HAM SOUP
In my search for a way to use leftover Christmas ham, I found recipe #15794 by mandabear. In turn, I think she got it from Mr. Food. Well....I adapted the recipe to fit the taste of my household and this is what I came up with. It is simple to prepare, and delicious...especially the second time around. Enjoy!
Provided by tenderbelle61
Categories Stocks
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- In soup pot, combine all ingredients. Bring to a boil over medium heat. Reduce heat to low; cover and simmer 1 - 2 hours. Stir on occasion, checking liquid. May add water if needed.
Nutrition Facts : Calories 302.7, Fat 7.5, SaturatedFat 2.6, Cholesterol 32.4, Sodium 898.1, Carbohydrate 37.8, Fiber 9.5, Sugar 3.3, Protein 21.7
3 DAY HAM BONE BEAN SOUP
My husband absolutely loves this soup and I make it every time we have a ham. I personally love the spinach in the soup! YUM!
Provided by Joyce Thompson
Categories Bean Soups
Number Of Ingredients 26
Steps:
- 1. Day 1 Directions: ~Cover ham bone with approximately 2 quarts of water and bring to a boil.
- 2. ~Add salt, peppercorns, thyme, parsley, dill weed, bay leaf, celery and onion.
- 3. ~Simmer for about 3 hours.
- 4. ~Remove ham bone (reserve any ham for the soup later) and strain the broth. Refrigerate overnight.
- 5. ~Cover dry beans with 8 cups water, let sit overnight.
- 6. Day 2 Directions:
- 7. ~Skim fat from broth.
- 8. ~Add beans to broth, discard bean water.
- 9. ~Refrigerate overnight.
- 10. Day 3 Directions: ~Place broth and beans, chunked onion, clove and salt in slow cooker pot, bring to boil on stove. Move pot to slow cooker base. (If your slow cooker is not metal like mine use a 10 cup or more dutch oven to use on stove and then transfer to slow cooker).
- 11. ~In a 12 inch fry pan, saute ham from bone with 1/2-1 cup broth, sliced onion, mushrooms, celery, spinach and worchesteshire sauce.
- 12. ~Once broth is reduced put contents of fry pan into slow cooker.
- 13. ~Set heat to low and simmer for 3 hours.
- 14. ~Add 1/2 teaspoon smoked paprika, simmer for additional 15 minutes.
- 15. Take 3 cups of the soup and place in the blender (leave the plug in the lid off to let steam escape and cover with a paper towel to avoid splashes while you blend). Blend until completely smooth. You could also use an immersion blender in place of a blender if you have one. Return to slow cooker.
- 16. ~Simmer for additional 15 minutes
- 17. ~Ladle into bowls and serve.
HAM-AND-BEAN SOUP RECIPE
A leftover Easter ham bone is the foundation for this easy, hearty meal.
Provided by Paige Grandjean
Time 6h15m
Yield Serves 8
Number Of Ingredients 10
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.
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- Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; cover and let stand 8 hours. Drain beans.
- Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion and garlic to pan; sauté 3 minutes. Add beans, broth, and remaining ingredients except juice; bring to a boil. Cover, reduce heat, and simmer 2 1/2 hours. Remove ham hock from pan; cool slightly. Remove ham from bones; finely chop and return meat to pan. Discard bones, skin, and fat. Discard bay leaf. Stir in juice.
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- Preheat the oven to 350°. In a large soup pot, melt the butter. Add the onion, carrot, garlic, thyme and coriander and cook the vegetables over moderately high heat, stirring, until softened, about 3 minutes. Add the stock, beans and ham and bring to a boil. Cover partially and cook over moderate heat for 20 minutes.
- Meanwhile, toss the baguette cubes with the olive oil and paprika and season with salt. Spread on a baking sheet and bake for about 10 minutes, stirring occasionally, until toasted.
- Remove the ham from the soup and cut it into 1/2-inch pieces. Discard the thyme sprigs. Working in 2 batches, transfer the soup to a blender or food processor and puree until smooth. Return the soup to the pot and stir in the diced ham. Season the soup with salt and pepper and ladle into warmed shallow bowls. Top with the croutons and scallion and serve.
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- Dice the ham into bite-sized chunks. Add the ham and cooking oil to a large soup pot. Sauté the ham for 3-5 minutes over medium heat, or until it achieves a decent amount of browning. Remove the browned ham to a clean bowl.
- Add the onion, carrots, celery, and garlic to the pot in place of the ham. Sauté the vegetables for about 5 minutes over medium heat, or until the onions have softened. Allow the moisture released from the vegetables to help dissolve the browned bits of ham from the bottom of the soup pot as you stir.
- While the vegetables are sautéing, add one of the three cans of beans to a blender, with the liquid from the can, and purée until smooth. Drain the remaining two cans of beans.
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- In a large pot or saucepan, heat oil over medium-high heat. Add onion, carrots and celery. Cook until onions are softened (5 minutes). Sauté the garlic until fragrant (30 seconds - 1 minute).
- Add the ham and cook for a further 2 minutes, then pour in the stock. Add the bay leaves (or thyme) and parsley. Bring to a boil, reduce heat and simmer for 5 minutes to combine all of the flavours together.
- Stir in beans and season with pepper. Let simmer for 2 minutes, taste test and season with salt if needed.
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