Ham Bean And Cabbage Soup Food

HAM, CABBAGE AND WHITE BEAN SOUP

Steps:

• In a large pot, fill water half full, add broth, wine, all the vegetables, ham bone, and herbs.
• Sprinkle to taste with salt and pepper.
• Cook until all vegetables are tender.
• Add cooked beans, cook 1/2 hour more.
• If in need add more water or chicken broth.
• Remove ham off the bone and add back to the pot.
• Serve with crusty Italian bread broken up in the bowl... or just dunk it!

BEAN CABBAGE SOUP

Steps:

• In a saucepan, saute celery and onion in oil for 2-3 minutes. Add garlic and saute for 1 minute. Add the zucchini, potato and carrot; saute for 3 minutes. Stir in the beef broth, beans, basil and pepper. Bring to a boil. Stir in cabbage. , Reduce heat; cover and simmer until potatoes are tender, about 20 minutes. Just before serving, stir in rice and cheese.

HAM 'N' CABBAGE SOUP

Steps:

• In a food processor, shred the cabbage. Transfer to a bowl. Shred the carrots; add to cabbage. Return half of the mixture to the food processor; cover and process until finely chopped., In a Dutch oven, saute all of the cabbage and carrots in butter for 3-4 minutes or until tender. Stir in 5 cups milk and broth. Bring to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until heated through. , Combine the flour, salt and remaining milk until smooth. Gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Add ham and Liquid Smoke if desired. Reduce heat; simmer, uncovered, for 3-4 minutes or until heated through.

HEARTY CABBAGE AND HAM SOUP

Steps:

• Melt butter in a large stockpot over medium-high heat. Add celery, onion, and carrot. Saute for 4 minutes. Stir in flour and cook 1 minute more.
• Add cabbage, broth, ham, potatoes, parsley, thyme, marjoram, and ground pepper. Bring to a boil over medium-high heat, reduce heat, and simmer until potatoes are tender, about 30 minutes.
• Stir in peas and cook for 10 minutes. Ladle into bowls and serve.

NAVY BEAN & CABBAGE SOUP

Steps:

• Cover beans with chicken stock.
• Add ham and onion.
• Simmer 3 hours, or until beans reach mushy stage.
• Add cabbage and carrots and simmer for an additional hour.
• Add water if needed.
• Remove the ham from the soup.
• Let it cool and remove it from the bone.
• Return the ham to the soup.
• Season with salt and pepper to taste.
• Skim off excess fat.

CABBAGE AND WHITE BEAN SOUP

Steps:

• Soak beans in cold water to cover by 2 inches at room temperature at least 8 hours, or quick-soak (see cooks' note, below). Drain in a colander.
• Stick clove into onion. Bring ham hocks and 3 quarts water to a boil in a wide 6- to 7-quart heavy pot, skimming off any froth, then reduce heat and simmer, covered, 1 hour. Add beans, onion, parsley, bay leaf, thyme, and garlic and simmer, uncovered, stirring occasionally, until beans are almost tender, 40 to 50 minutes.
• When beans are almost done, peel potatoes and cut into 1-inch pieces. Add potatoes and cabbage to beans, then simmer, uncovered, until vegetables are very tender, 20 to 25 minutes.
• Remove ham hocks. When ham hocks are cool enough to handle, discard skin and bones, then cut meat into bite-size pieces. Stir into soup with salt and pepper to taste. Discard bay leaf and onion.
• Spread butter on both sides of bread, then toast in a 12-inch heavy skillet over moderate heat, turning over once, until golden, about 2 minutes total.
• Serve soup with toasts.

HAM AND CABBAGE SOUP

Steps:

• Add broth, ham, cabbage, potatoes, onion, carrot, bay leaf and parsley to a soup pot, cover and bring to a boil.
• Reduce heat and simmer 20 minutes or until potatoes are tender.
• Add corn and cream, simmer uncovered until corn is tender.
• Season with salt and pepper and ladle into soup bowls.

HAM AND WHITE BEAN SOUP

Steps:

• Heat olive oil in a soup pot over medium-high heat. Cook and stir onion in hot oil until tender, about 5 minutes.
• Season onion with Italian seasoning. Continue to cook and stir for 1 more minute.
• Stir chicken broth, white beans, tomatoes, cabbage, ham, and celery into the pot. Bring to a boil, then reduce heat to low; simmer until celery and cabbage are tender, 15 to 20 minutes.