Ham Bean 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!

HAM BONE SOUP

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, BEAN AND CABBAGE SOUP

Steps:

• In a large saucepan, saute the onion and carrots in oil until the onion is tender.
• Add the broth, ham or smoked turkey, cabbage, tomatoes, and chili powder.
• Bring the mixture to a boil. Lower heat, cover, and simmer the soup for 15-20 minutes.
• Add the beans, salt, and pepper. Continue to simmer for 20-25 minutes or until the cabbage is tender.
• 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.

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.

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.

HAM, BEAN AND CABBAGE SOUP

Steps:

• In a large saucepan, saute the onion and carrots in oil until the onion is tender.
• Add water or broth, ham or smoked turkey, cabbage, tomatoes and chili powder.
• Bring the mixture to a boil. Lower heat, cover and simmer the soup for 15-20 minutes.
• Add the beans, salt and pepper. Continue to simmer for 20-25 minutes or until cabbage is tender.

BEAN AND HAM SOUP (PRESSURE CANNING)

Steps:

• 1. Soak the beans overnight or do a quick soak.
• 2. Add the ham broth, salt, pepper, garlic, thyme and bay leaves to a stock pot and bring it to a simmer.
• 3. mix the beans, ham, onions, carrots, celery and cabbage together.
• 4. Fill the jars with bean mixture and leave 1 1/2 inch head space.
• 5. Fill the jars with simmering ham broth and leave 1 inch head space.
• 6. place the lids and rings on the jars.
• 7. Pressure can the jars for your elevation.