HAM BONE SOUP
Don't let that leftover bone from your holiday smoked ham go to waste! Put it to use in this hearty, delicious soup, which can be made with ingredients you probably have in your fridge and pantry. It's nice if you have a little meat left clinging to the bone after you've carved off all the ham, but even if you don't, the bone alone will add rich flavor and smokiness to the dish. You'll need to soak the dried beans overnight, so plan accordingly. Luckily this recipe makes a big batch as the soup keeps well in the freezer (see Cook's Note).
Provided by Food Network Kitchen
Categories side-dish
Time 9h40m
Yield about 3 quarts; 6 to 8 servings
Number Of Ingredients 11
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 SOUP WITH RIVELS
This is my mothers recipe. I love it in the winter with corn bread. Rivels are like tiny little dumplings and add so much goodness and texture to the soup. The soup is her southern version, but the rivels were added when she moved to the PA Dutch area. Cook and prep times are apporximate, since my mom boils the ham, celery and onion, ham hock, for at least an hour on medium. This freezes very well.
Provided by keen5
Categories One Dish Meal
Time 2h30m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- In a large pot (stock pot) a little more than half full of water, add 1 large chopped onion or less, 2 or 3 stalks of chopped celery and the ham hocks.
- Cook until ham hock is tender and celery is cooked down.
- Remove ham from bones, discard fat and return ham to pot.
- Add both cans of Great Northern beans.
- Bring to a boil.
- Turn heat down to medium and let it boil until the broth does not look watery, stirring often to prevent sticking (1-2 hours).
- Combine the flour, raw egg and salt in a small bowl.
- Stir together till crumbly with a fork.
- May have to use your fingers.
- Take parts of mixture and crumble over bean mixture in pot, with fingers, stirring a little after each.
- Dump any loose leftover flour from mixture into the beans to help thicken broth and then stir well.
- If you want more rivels, repeat the steps for making them.
- Lower heat to simmer, uncovered about 7 to 10 minutes.
- Stir occasionally to prevent sticking.
- Cover and cook 5 minutes more.
Nutrition Facts : Calories 247.6, Fat 3.5, SaturatedFat 0.8, Cholesterol 21.1, Sodium 59, Carbohydrate 41.2, Fiber 10.6, Sugar 0.9, Protein 13.9
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
NEIGHBORHOOD HAM AND BEAN SOUP
The flavors in this bean soup remind me of the bean soup my grandmother used to make on our farm in Ohio when I was a young girl. I love to make it during the winter months -- it doesn't last long. My daughter is now making it for her family as well. Maybe it's called "Neighborhood" bean soup because the neighbors love it when I make it -- it's a wonderful soup to share with special friends. It is great served wtih a nice piece of hot corn bread. I can't remember exactly where I found the recipe -- but I'm glad I have it and I hope you will feel the same.
Provided by Bobbie
Categories Ham
Time 6h30m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- Place beans in a Dutch oven or soup kettle; add water to cover by 2".
- Bring to a boil; boil for 2 minutes.
- Remove from heat, cover and let stand for 1 hour. Drain.
- Add broth, water, ham bone, bouillon and seasonings; bring to a boil.
- Reduce heat; cover and simmer for 2 hours (I find I usually add at least an hour to this).
- Sauté' onions, carrots and celery in oil; add to soup along with cubed potato (if using).
- Cover and simmer 1 hour longer.
- Debone ham and cut into chunks; return to soup.
- Skim fat (I find I don't have any to skim).
- I like to mash some of the beans once they get soft. My total cooking time is more like 6 hours than 4 hours.
- Great served with corn bread.
GRANDMA'S RIVELS
This will forever be a soup that makes me think of my grandma. Rivels are kind of simple little dumplings dropped into any flavor of broth. When I asked my grandma how to make it, she said, "take some eggs and some flour, a little salt, and rivel 'em up!" We often ate this soup with bbq grilled chicken during the summer. (When I was younger we always had chicken rivels, but recently I made a stock with the ham bone from christmas, added some ham soup base, and diced up some leftover ham to add in. This also produced great results!)
Provided by MariaMiller
Categories Low Cholesterol
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Bring broth to a boil while you make the rivels.
- To make rivels:
- Put flour and salt in a bowl.
- In a separate bowl, scramble eggs with a fork.
- Add eggs to flour/salt mixture and "rivel 'em up" (just stir around with a fork until mixture becomes crumbly).
- Drop by small handfuls into boiling broth.
- Boil for 15 minutes and enjoy!
- **If the broth isn't flavorful enough, add some chicken soup base.
- **You can pinch some of the dough together to get bigger "rivels".
- **You can also add cooked chicken to the soup.
- **Also works well with ham or beef broth.
Nutrition Facts : Calories 240.2, Fat 4.3, SaturatedFat 1.2, Cholesterol 70.5, Sodium 1393.1, Carbohydrate 33.4, Fiber 1.1, Sugar 1.4, Protein 14.5
HAM AND BEAN SOUP WITH SPINACH
This is a soup that I made recently. My husband really enjoyed it and I believe I will be making this a lot this winter. He had no idea that I used spinach and was very suprised when I told him. He hates spinach but loves this soup!
Provided by Judy-Jude
Categories < 60 Mins
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- In a medium stock pot, saute ham in oil and butter until lightly browned, about 5 minutes, add onion, celery, carrots and garlic over medium heat, until vegetables are softened, not brown.
- Add chicken broth and seasonings; simmer 15-20 minutes.
- Stir in cannellini beans, spinach and parsley.
- Cook briefly just until spinach wilts, about 2-4 minutes.
- Remove from heat.
- In a small bowl, combine eggs and Parmesan with a whisk, I like to temper the egg/cheese mixture by adding 2 Tablesppons of the hot liquid from the soup, to the egg/cheese and stir quickly after each addition, then add egg mixture into the soup and stir until smooth.
- Salt and pepper to taste.
Nutrition Facts : Calories 302.9, Fat 13.1, SaturatedFat 5.3, Cholesterol 126, Sodium 1764, Carbohydrate 19.2, Fiber 6.2, Sugar 3.7, Protein 26.2
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
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