Quick Ham And Bean Soup Food

BEST HAM AND BEAN SOUP EVER

Steps:

• In a 3 quart saucepan, saute ham, onion and garlic in butter until onion is tender.
• Add the next seven ingredients; cover and simmer for 30 minutes or until vegetables are tender.
• Add peas and cook for 5 minutes. Add parsley and serve.

1-HOUR HAM AND BEAN SOUP

Steps:

• Heat vegetable oil in a soup pot.
• Add carrots, celery and onion.
• Sauté for about 4 minutes, just until onion is beginning to soften.
• Add ham, sauté 2 minutes.
• Add garlic, sauté one more minute.
• Add 3 cups stock, bring to a low boil for about 10 minutes, stirring once or twice.
• Meanwhile, in a food processor, combine all but 1/2 of a can of beans, including juice, and the tomato sauce.
• Process until smooth.
• Add remaining stock to processor to thin mixture.
• Process to combine.
• Add mixture from processor into ham mixture.
• Add remaining 1/2 can of beans, stir to blend, bring to a boil, lower heat, cover and simmer for 30 minutes.
• Serve hot!

QUICK HAM AND BEAN SOUP

Steps:

• Bring water to a boil in a pot; add chicken bouillon and stir until dissolved.
• Drain and rinse 1 can Great Northern beans. Reduce heat to low and stir drained beans and remaining can of undrained beans into bouillon mixture in the pot. Add carrots, onion, celery, garlic, bay leaf, and black pepper to pot; bring soup to a boil.
• Stir ham into soup, reduce heat to low, and simmer until vegetables are tender, about 30 minutes. Season with salt.

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.

QUICK BEAN SOUP

Steps:

• In a 3-qt. saucepan, combine onion, carrots, celery and water. Bring to a boil; boil for 5 minutes. Add the remaining ingredients; mix well. Heat through.

THICK HAM AND BEAN SOUP

Steps:

• Either soak beans over night or quick soak by covering beans with 2 inches of water, bringing to a boil for 2 minutes and letting set for 1 hour.
• Drain and rinse beans, add all ingredients, except for the potatoes.
• Bring to a boil and simmer for 1 1/2 hours.
• Remove ham bone and pick off meat, give ham bones to dog.
• Return ham to soup along with potatoes.
• Cook for 1/2 hour more or until potatoes are tender.
• Take a potato masher and mash the potatoes and some of the beans, this makes a wonderfully thick soup.
• Serve with either crackers or corn muffins. Enjoy!
• Oh yea, salt and pepper to taste!

THE BEST BEAN AND HAM SOUP

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.

EASY HAMHOCK AND BEAN SOUP!

Steps:

• .In a crock pot let the beans sit on low in water for about an hour till they are a little soft (make sure they are not to soft, they should still not be edible!).
• Place thawed ham hocks and beans into a large cooking pot and fill the pot half way with water and turn the heat on medium-medium high heat. Let it start to boil and make sure to stir every now and then (the beans like to stick to the pot.
• When it's boiled for about 10 minutes place in potatoes and let boil till the potatoes start to soften.
• After the potatoes have started to soften throw in the the carrots and onions and stir in the chicken bouillon cube.
• Let boil another 20 or 30 minutes then add salt and pepper to taste, and let the heat down to low.
• Warning! If you don't turn the heat down or off the beans will turn the whole soup into mush!
• With a sharp knife and a pair of tongs, grab the ham hocks (warning hot!) and start cutting off the good meat from the bone (I always leave in a little bit of fat for taste, not for eating though). Careful these suckers are slippery so use a cutting board. Discard bones once the meat has been removed (or give them to your dogs as a treat).
• Once the meaty chunks have been stirred in you can serve hot with cornbread! YUM!

15 BEAN AND HAM SOUP

Steps:

• Notes before you begin: Sort through your beans carefully and discard any small stones or debris, and any damaged beans. Rinse the beans with cool water. You have two options for preparing your beans before you cook them. You can either 1) soak them overnight in cold water, or 2) cover the beans with water, bring to a boil for 5 minutes, then turn off the heat, cover the beans and let rest for 70 minutes in the hot water. Drain the beans and add them to a large stock pot. Now your beans are ready to use.
• To your stock pot and beans, add the ham bone, chopped ham, bacon bits, half the onion, half the celery, half the carrots, and enough broth to cover 2 inches over the beans. Season with Worcestershire sauce, Liquid Smoke, Dijon mustard, chili powder, bay leaves, pepper, parsley, rosemary.
• Simmer uncovered over low heat, stirring occasionally, for about 2.5 hours. Add more chicken broth as needed to keep beans covered.
• Remove the ham bone. Add diced tomatoes and chillies, vegetable juice, and remaining vegetables. Continue to simmer for 1 hour. Add more broth as needed.
• Add the seasoning packet that came with the dry beans. Add lemon juice. Add salt and pepper to taste. Simmer for 30 minutes while you make cornbread, rice, or other side dishes. Remove bay leaves before serving.
• TIPS: It is important that you don't add acidic ingredients such as tomatoes or lemon juice until the end of the cooking process as noted above. Acid tends to affect cooking times and can make beans tough and chewy.
• Beans contain a natural sugar called Riffanose that is not digestible by the human body and can cause excess gas. One way to cut down on the gas is to cook a large, peeled potato with your beans for at least one hour. I cut the potato in half and add it during the first hour of cooking. Be sure to take it out and discard it. Eating it can make you sick to your stomach, as the potato absorbs a large percentage of the Riffanose.
• Finally, it's important to note that it takes several hours for the flavor of this soup to properly develop, so resist the urge to taste it until the last 30 minutes. Definitely do not add salt until the end because it tends to get saltier as the broth cooks out. If you find it to be too salty, add hot water. As with any soup or stew, the flavor is best the next day, so feel free to make ahead. This soup can be made in the crock pot, using a full 8 hours cooking time. It freezes well.