BEAN, HAM & BACON SOUP
This is really easy and quick to make. And perfect to warm you up on a cold winter day. It's a great way to use up leftover ham too.
Provided by Kim Cleaves
Categories Other Main Dishes
Number Of Ingredients 12
Steps:
- 1. Place all ingredients except wine vinegar, beans, salt and pepper in a large kettle. Simmer until veggies are tender. Add beans until cooked through. Stir in vinegar. Season with salt & pepper if needed. NOTE: If using dry beans that you have soaked overnight, put them in the kettle with the veggies..simmer until beans are cooked through.
- 2. Use an immersion blender to puree some of the beans in the pot to thicken to your desired consistency.
- 3. You probably won't need to add salt to this as there is plenty from the bacon and ham. I used lower sodium bacon and it was perfect.
SAUERKRAUT SOUP RECIPE (KAPUSTNYAK)
This sauerkraut soup is a most unusual and delicious soup. The sauerkraut gives it a lovely texture and zing and the bacon provides a subtle smokiness. It's hearty, filling and will warm your belly.
Provided by Natasha Kravchuk
Categories Easy/Medium
Time 50m
Number Of Ingredients 13
Steps:
- Heat 1 Tbsp oil in a large soup pot or Dutch oven. Add chopped bacon and sautee until browned then remove with a slotted spoon and reserve.
- Add finely chopped celery and onion. Saute until softened and golden (5 min).
- Add sliced carrots, potatoes, 1/4 cup quinoa (if using), 8 cups broth and 2 cups water. Bring to a boil then reduce heat and simmer 15 min.
- Add 2-3 cups of well rinsed and drained sauerkraut and half of cooked bacon (I keep some for garnish), white beans with their juice, and 1 bay leaf and continue to cook until potatoes are tender (about 10 min). Season soup to taste (I added 1/2 tsp salt, 1/4 tsp pepper and 1/2 tsp Mrs Dash). Serve with fresh crusty bread.
BEAN SOUP WITH SAUSAGE AND SAUERKRAUT
This is classified as a soup, but it is a hearty and filling enough dish to make a main meal. You wouldn't have much room for anything else other than dessert!
Provided by Fozzo
Categories One Dish Meal
Time 1h30m
Yield 4-6 bowls, 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Soak beans overnight. Drain, set to simmer in 1/2 litre water until soft.
- Heat oil or lard in a heavy pot with lid.
- Chop bacon into cubes and heat gently in the fat/oil.
- Chop onions fine and braise until translucent.
- Remove pot from heat, add paprika and stir. Add a little water and return to heat. Cook gently for a few minutes, stirring.
- Add the beans with the cooking water and stir.
- Add sliced sausage, peppercorns, bay leaves, salt, chopped garlic and savory. Top up with 1/2 litre water and bring to gentle boil.
- Add peeled and finely dice potato. Cover and set to simmer 15 minutes.
- Meanwhile, rinse the sauerkraut thoroughly to remove acid and salt. Strain and squeeze, then braise in hot oil or lard. Add caraway seeds.
- Add the sauerkraut to the pot and stir well, simmer gently.
- Peel and chop the tomatoes, and stir into the broth.
- Heat through gently, stirring occasionally, until the tomatoes are liquefied. Check salt and serve with sour cream.
Nutrition Facts : Calories 523.4, Fat 32.4, SaturatedFat 13.3, Cholesterol 59, Sodium 1735.7, Carbohydrate 40.1, Fiber 12.8, Sugar 4.6, Protein 22.9
BEAN WITH BACON SOUP
Provided by Ree Drummond : Food Network
Categories main-dish
Time 10h
Yield 8 servings
Number Of Ingredients 12
Steps:
- Pick through the beans, then rinse and drain them. Put them in a large pot and cover with water by 2 inches. Let soak overnight.
- Drain the beans and return them to the pot. Add the chicken stock and 4 cups of water. Bring to a boil and reduce to a simmer.
- While the beans are simmering, cook the bacon in a large skillet over medium heat until crisp, 8 to 10 minutes. Remove to a paper towel-lined plate to drain. Add half the bacon to the beans, reserving the rest for garnish.
- Remove all but 2 tablespoons of the bacon grease from the skillet and add the carrots, celery and onions. Season with some salt and pepper and cook until the vegetables are just beginning to soften, 3 to 4 minutes. Add the tomato paste and garlic and cook for another minute, stirring to combine.
- Using a slotted spoon, add the vegetables to the beans. Add the bay leaves and give it a good stir. Taste to check if it needs any additional seasoning. Simmer until the beans are tender, 1 to 1 1/2 hours.
- When ready to serve, stir in the tomatoes. Serve with the reserved bacon and chopped parsley.
HAM, BEEF AND BACON SOUP
I invented this recipe one evening when I wanted to serve soup, but had no time to shop-so I used whatever I had on hand. When my husband said, "Please make it again", I hurriedly wrote down the ingredient list!-Mrs. J.C. Mantel, Orange City, Iowa
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 10-12 servings (3 quarts).
Number Of Ingredients 12
Steps:
- In a Dutch oven, combine beef, bacon, ham, beans, onion, mixed vegetables, broth, soup, sugar, salt and pepper. Bring to a boil; reduce heat and simmer 30 minutes or until vegetables are tender. Season with additional salt and pepper if desired. If a thinner soup is preferred, stir in tomato juice.
Nutrition Facts :
HAM, BEAN AND BACON SOUP WITH SAUERKRAUT
Provided by Rachael Ray : Food Network
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Heat the oil in soup pot or Dutch oven. Add the bacon and brown. Remove the bacon, and reserve. Add the ham and brown, then remove and reserve. Melt in the butter, and add the garlic, onions, potatoes, carrots and bay leaf. Partially cover and cook to soften, 10 minutes. Add the stock, 2 cups water, the reserved ham and bacon, the sauerkraut and beans, and simmer until potatoes are cooked and soup flavor combines, 15 minutes more. Season with salt and pepper.
- Cool completely and store for a make-ahead meal.
- To serve, reheat over medium heat. Add the parsley just before serving and pass bread at the table.
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