HAM AND BEAN SOUP
This is easily the best Ham and Bean Soup we've ever had! It's a simple, adaptable recipe, perfect with chunks of crusty bread.
Provided by Kaitlin
Categories Soup
Time 5h20m
Number Of Ingredients 18
Steps:
- Heat a Dutch oven (you can also use a thick-bottomed soup pot, but may need to stir more often to prevent burning) over medium heat for about 3 minutes or so, until it's nice and hot. Add the oil and the onions. Cook until the onions begin to turn translucent. Add the garlic and cook for 1-2 minutes.
- Stir in the chopped celery and carrots, and cook for an additional 5-6 minutes. Add the beans, followed by the water. Increase the heat to high.
- Add the bay leaves, dried thyme, garlic powder, onion powder, white pepper, black pepper, paprika, and chicken bouillon paste. (If you don't have chicken bouillon paste, simply use chicken stock in place of the water.) Bring to a boil.
- Stir in the ham. I like to cut it into big shards/shreds for extra texture. (Sarah likes hers cubed and orderly though. I won't judge either way!) If you're using a ham hock instead of ham, you can add it in now.
- Reduce the heat to medium-low so the soup is at a somewhat energetic simmer--it should always be at a low bubble. Cook for 4-5 hours, stirring periodically. If the soup isn't cooking down, you may want to increase the heat to medium. Every stove is different, so don't just set it and forget it. Periodically check liquid levels.
- In the last hour of cooking, add the fresh parsley, and cook for another hour. It's done when the beans and carrots are tender, and the soup is thickened. If you used a ham hock, fish out any bones, and chop up any large pieces of meat and skin (keeping the skin is optional) that don't break down during the cooking process before serving.
- This soup is quite forgiving. If it ends up too salty for your tastes, just add water, and lightly mash some of the beans to release their starchiness and re-thicken the soup. If you are reheating the soup and there is not enough liquid, just add 1-2 cups of water to bring it back to your desired consistency.
Nutrition Facts : Calories 317 kcal, Carbohydrate 40 g, Protein 19 g, Fat 9 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 25 mg, Sodium 906 mg, Fiber 12 g, Sugar 5 g, ServingSize 1 serving
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
SCRUMPTIOUS HAM AND BEAN SOUP
This is my adaptation of a recipe from and old Sunset Homemade Soups cookbook. It is a great way to use leftover ham. A bowl of this steaming hot soup and some corn bread are really comforting and filling on a cold winter night. Yummy!!
Provided by Deb from Ca
Categories Ham
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Soak beans overnight or prepare the quicker way by bringing to a boil and then letting them sit for 1 hour. The instructions are on the package.
- In a 6-8 quart pot, heat oil, add onions, carrots, celery, and garlic. Cook until onions are soft(about 10 minutes).
- Add rest of ingredients, bring to a boil, reduce heat, cover and simmer for 2-2 1/2 hours.
- Whirl about half the mixture in a blender or food processor or mash with a potato masher to thicken the soup.
Nutrition Facts : Calories 553.6, Fat 11.9, SaturatedFat 3.3, Cholesterol 45.3, Sodium 2722, Carbohydrate 56, Fiber 13.5, Sugar 6.5, Protein 55.7
HAM AND BEAN SOUP SIMPLY DELICIOUS
I've come up with the easiest, nutritional, tastiest ham and bean soup you you'll absolutely love, it's a lot less work than most. Using Smokey Ham, canned Navy beans and Chicken broth, so simple and delicious, you'll be making it all winter long.
Provided by Pureyum
Categories One Dish Meal
Time 1h45m
Yield 8 cups, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients in 4 quart dutch oven, bring to boil, cover reduce to mild and simmer for about 1 1/2 hours or until carrots are soft. Is that simple enough? -- You bet, easy too and you'll love it. I don't use a lot of salt because smoked cured ham has plenty.
- If you like your soup, soupier, you can add more chicken broth.
- One of my favorite sources for smokey ham chunks is Farmland pre-packaged pieces, available at your local Walmart.
- You gonna love this bean soup, cuz it's so easy and delicious.
- If you want to add celery go ahead, it doesn't add much flavor, and it's more prep work.
Nutrition Facts : Calories 350.7, Fat 1.7, SaturatedFat 0.2, Sodium 1240.6, Carbohydrate 66, Fiber 25.9, Sugar 4.5, Protein 19.9
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