Old Fashioned Ham And Bean Soup Food

OLD-FASHIONED HAM AND BEAN SOUP

Steps:

• Prepare the beans: rinse and discard broken or discolored ones. Bring water to a boil and flavor it with salt. Remove from heat and add the beans. Let the beans soften in the hot water for at least 1 hour.
• After soaking, place the pot on high heat and add the ham bone, carrots, celery, onion, garlic, mustard powder, and bay leaves. Stir well and bring to a boil. Reduce to low heat and let the soup simmer for 1 more hour.
• Remove the ham bone and stir in the chopped ham. Let it simmer for 30 more minutes, stirring occasionally. Season with ground white pepper to taste. Serve hot and enjoy!

BASIC HAM AND BEAN SOUP

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.

OLD FASHIONED HAM AND BEANS

Steps:

• 1. Combine the beans (which were soaked in water overnight and drained), ham, ham bone, brown sugar, onion, garlic salt, and black pepper in a soup kettle.
• 2. Pour enough water into the kettle to cover the mixture by about 2 inches.
• 3. Simmer 2-3 hours, stirring occasionally, or until beans are done and mixture has blended flavors well.

OLD FASHIONED BEAN AND HAM SOUP

Steps:

• Put rinsed beans in pan and cover up to 2 inches past beans in large pot -- let sit overnight.
• Drain, put beans back in pot, add water and the rest of ingredients.
• Bring to boil, turn to simmer and cover.
• Simmer for at least 3 hours or until beans are soft.
• Take out bones and dice up any meat on bones and put back into pot -- You can add more ham if you want.
• Discard fat and bones.
• Season to taste with pepper and salt and parsley.

QUICK HAM AND BEAN SOUP

Steps:

• In a large saucepan, saute the carrots, celery and onion in butter until tender. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cook for 15 minutes or until heated through. Discard bay leaf.

OLD-FASHIONED BEAN SOUP

Steps:

• Place meat, bacon and broth in a pot and bring to a boil. Cover and simmer for 1 hour.
• Heat oil in pan and saute onion, celery and carrot for 10 minutes. Add vegetables to the meat and simmer for 20 minutes. Add salt and pepper and serve.

OLD FASHIONED BEAN AND HAM SOUP

Steps:

• Sort and rinse the beans and place in a 4 1/2 quart (or larger) dutch oven.
• Add 8 cups of water. Bring to boiling and reduce heat.
• Simmer, uncovered, 2 minutes. Remove from heat, cover and let stand for 1 hour.
• Alternatively, place beans in dutch oven and cover with 8 cups of water. Cover and let soak overnight. (Do not do this step if you do steps #1-3.).
• Drain and rinse beans.
• Put the beans back in the dutch oven and add 4 cups of water and remaining ingredients (except red onion).
• Bring to a boil and reduce heat.
• Simmer, covered, for 1 1/4 to 1 3/4 hours or until the beans are tender and beginning to split.
• Check beans occasionally during cooking. Add water if necessary, or you can remove the lid the last 10 minutes of cooking if the beans are too runny.
• Remove from heat.
• Remove pork hock and cool slightly. Trim off meat and chop, return meat to the beans. Heat through.
• Add salt to taste if your pork isn't very salty.
• Top with red onion, if desired.
• To serve, place a piece of cornbread in a bowl and spoon the soup over the cornbread.

OLD FASHIONED BEAN SOUP

Steps:

• Wash beans, discarding imperfect ones. Cover beans with 2 1/2 quarts water; refrigerate, covered, overnight.
• Next day, turn beans and water (there should be 6 cups) into 6-quart kettle.
• Add ham hocks, onion, garlic and bay leaf. Bring to boiling; reduce heat, and simmer, covered tightly, about 2 hours, or until the beans are almost tender.
• Add mashed potato, celery, carrot, salt and pepper. Return to boiling; simmer, covered, about 1 hour longer, or until beans are tender.
• Remove ham hocks; cut off meat. Dice meat, and return to kettle. Just before serving, sprinkle with chopped parsley.

HANOVER OLD FASHIONED HAM AND BEAN SOUP

Steps:

• Cook ham in water 2 to 3 hours or until meat is tender.
• Remove meat from bone and cut into bite-size pieces.
• Add celery, onions and carrots to broth; simmer until vegetables are tender.
• Add ham, beans and pepper.
• Bring to a boil, reduce heat and simmer 30 minutes.
• Notes: Use the large size can of beans in this recipe. You can also use ham flavered soup base 2 teaspoons should do. Enjoy.