Leftover Ham And Bean Soup Food

WHITE BEAN AND HAM SOUP

Steps:

• Empty one can of drained and rinsed Great Northern beans into a large bowl or flat baking dish. Mash the beans with the back of a fork or a potato masher. Set aside.
• Heat a large saucepan or stockpot over medium high heat while you chop the garlic, carrots, and onion.
• Melt the butter into the pan and immediately add the chopped onion, and carrot. Once the onion has started to soften, add the garlic.
• Let these sauté in butter until the onions are translucent and the carrots have started to soften. Make sure to move on to the next step before the garlic starts to brown.
• When the veggies are ready, stir in water, ham, thyme, salt and pepper, and the whole and mashed Great Northern beans. Stir gently to combine - you want the non-mashed beans to retain their shape in the final soup.
• Once the soup is simmering, ladle into dishes and call the crowd to the table!

LEFTOVER HAM AND BEAN SOUP

Steps:

• In a large soup pot, heat olive oil. Add onion, celery and carrot and cook for about 5 minutes until onion is tender.
• Add garlic, ham, ham bone, parsnip, bay leaves and the broth. If you don't have a ham bone, just skip it. Bring to a boil and lower heat to medium. Let cook for about 30 minutes.
• Add rinsed beans, cumin, thyme and season with salt and pepper. Continue cooking for another 30 minutes.
• Remove ham bone, bay leaves and parsnip. Garnish with parsley and serve.

EASY LEFTOVER HAM AND BEAN SOUP

Steps:

• Peel and chop the onion and carrots, and chop the red pepper and celery stalks.
• Add the stock to a pot together with the vegetables, and cover the pot with a lid.
• Leave to cook for about 15 minutes or until the the veggies are tender.
• Add the beans (drained and rinsed) and cooked ham, tomato puree, salt, pepper and thyme, and leave to cook for a further 5 minutes.
• Remove the pot from the heat and garnish with chopped parsley.

LEFTOVER HAM AND BEAN SOUP

Steps:

• Heat olive oil in a large heavy-bottomed pot over medium-high heat.
• Cook the onion and carrots while occasionally stirring until softened, about 4-5 minutes. Add garlic and cook until fragrant, about 30 seconds.
• Stir in chicken stock and scrape up any browned bits from the bottom of the pot.
• Add ham bone, thyme, paprika, and bay leaves to the pot. Stir in beans.
• Cover the pot and bring the soup to a boil.
• Reduce the heat and simmer for 30 minutes while stirring occasionally.
• Remove the ham bone and strip it of any remaining ham and add the meat back into the pot.
• Serve with fresh chopped parsley, optional.

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.

LEFTOVER HAM BONE SOUP

Steps:

• Fill a large soup pot with enough water to cover the ham bone, but don't add the bone yet. Bring to a boil.
• When boiling, add bouillon cubes and salt. Crush bouillon with a spoon until dissolved, then add ham bone, potatoes, onions, kidney beans, turmeric, and cloves. Stir to blend spices and return to a boil.
• Lower to medium-low heat and simmer until ham is hot and potatoes are easily pierced by a fork, about 1 hour.
• Remove ham bone. Shred meat and discard bone. Return meat to the soup, and serve.

QUICK AND EASY LEFTOVER HAM SOUP

Steps:

• Heat broth in a saucepan over high heat. Add ham, corn, navy beans, and onion. Add dried parsley, thyme, salt, red pepper flakes, and hot sauce. Cook over high heat for 5 minutes. Reduce heat to low and cook about 5 minutes more. Finish with fresh parsley before serving.

PERFECT HAM AND BEAN SOUP

Steps:

• After rinsing and sorting beans, place water in large saucepan and bring to a boil.
• Add salt and beans and remove from heat.
• Let beans sit in water for one hour.
• Add ham hock, onions, carrots, celery, garlic, mustard, and bay leaves.
• Stir throughly.
• Bring to a boil, then simmer over low heat for one hour.
• Remove ham hock.
• Add ham, stir, and simmer for 30 more minutes.
• Remove bay leaves.
• Season with pepper and serve.

HAM-AND-BEAN SOUP

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.