Pioneer Womans Ham And Bean Soup Food

PIONEER WOMAN'S HAM AND BEAN SOUP

Steps:

• Rinse the beans after sorting through them.
• Place the beans in a large bowl and cover them with water by two inches.
• Allow them to soak overnight.
• After draining the beans, place them in a pot with the water and chicken stock.
• Heat on the stove until they are boiling and then reduce the heat to a simmer.
• Meanwhile, cook the ham in a large skillet set over medium heat until brown and just barely crisp.
• Transfer to a plate lined with paper towels.
• Add half to two-thirds of the ham to the beans and reserve the rest for garnish.
• Wipe out the skillet and return it to medium heat. Add the onions, carrots, and celery to the skillet.
• Season the vegetables with salt and ground black pepper to taste, and cook for about 3 to 4 minutes, until they start to soften.
• Stir in garlic and tomato paste, and cook for a few more minutes.
• Next, add the vegetables to the beans.
• Give it a stir and add the bay leaf.
• Let the beans simmer on low (to medium-low) for about 1 1/2 hours until tender.
• If the liquid level drops too low, add a cup of broth.
• As soon as it's ready to serve, taste the soup and add more salt and pepper if needed.
• Add the tomatoes if using.
• Chop the reserved ham and stir into the soup. Serve garnished with a sprinkle of chopped parsley.

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 AND COLLARD SOUP

Steps:

• Heat the butter and olive oil in a large Dutch oven over medium-high heat. Add the garlic, onion and jalapeno and cook, stirring, until softened, 3 to 4 minutes. Add the stock, ham, salt, pepper, collards and beans. Bring to a boil and reduce to a simmer. Cook until the collards have softened and the flavors have come together, about 20 minutes.
• Stir in the vinegar and taste. Adjust the seasonings as needed. Serve in bowls and garnish with the Parmesan and parsley. Serve each bowl with a chunk of crusty baguette.