Simple Pinto Bean And Ham Soup Food

PINTO BEAN/HAM SOUP

Steps:

• Wash and sort beans. Soak in cold water overnight; drain. In a large 8-qt. soup kettle, combine the beans, carrots, onions, celery, garlic, meat and paprika. Add enough water to cover ingredients by 2 in. simmer, partly covered, for 2-1/2 hours or until the beans are tender, adding more water as needed. When beans are tender; remove meat to side dish. , To make Csipetke, mix flour, salt, egg and oil into stiff dough; let rest for 30 minutes. Divide into four parts. Flatten each part and pinch off pieces about the size of a cherry pit; roll between fingers and drop into hot soup. Cook 30 minutes. Blend in sour cream if desired. Mix in parsley and vinegar; adjust seasoning. Cut reserved ham into bite-size pieces; stir into soup.

SIMPLE PINTO BEAN AND HAM SOUP

Steps:

• Place ham bone in a 12 quart soup pan.
• Add the water, bay leaves, celery seed, mustard seed, and chopped onion.
• Bring to a boil.
• Boil for about an hour, lower heat to a simmer.
• Add red pepper flakes.
• Cover and continue to simmer for an addition 17 hours.
• Skim any skum from top as simmering progresses.
• Meanwhile place pinto beans in a large pan and cover with water .
• Soak beans over night or at least 8 hours.
• Remove lid from ham broth.
• Add beans and enough water to bring back up to starting volume of liquid.
• Bring back to a boil.
• Simmer uncovered for 2 hours.
• Serve.

PINTO BEAN SOUP (PINTOS & HAM)... SIMPLY DELICIOUS

Steps:

• Sort dry beans removing broken beans and any foreign debris. Rinse the beans.
• Soak overnight in a large bowl covered by 2-inches of water (slow soak) -or- put in a stock pot covered by 2-inches of water; bring to a boil for 2 minutes; remove from heat and leave covered for 1-hour (quick soak).
• Drain and rinse the beans. Return to a stock pot covered by 1-inch of water.
• Add all the remaining ingredients except for the ham bone; stir to mix well.
• Nestle the ham bone into the bed of beans, cover and bring to a boil.
• Reduce heat to a low simmer for about 3 hours,occasionally stirring gently in the beans under the hambone -or- until the beans are tender.
• Carefully lift the ham bone (or hocks) from the soup and place on a board so the lean meat can be cleaned from the bones. Return the lean meat to the soup. Discard the bones.
• Enjoy with hot cornbread!
• Freezes well.

PINTO BEANS & HAM

Steps:

• Cover beans with water and soak overnight; drain.
• Place beans in a 5- or 6-quart slow cooker/Crock Pot with water and remaining ingredients.
• Cover cooker and cook on low setting for 9-10 hours, or until beans are soft and done. Stir a couple of times during cooking, if possible. Serve with cornbread, rice, a green salad or slaw.

SOUTHERN HAM AND BROWN BEANS

Steps:

• Place the beans and water in a large stockpot. Add the ham hock, onion and garlic. Season with chili powder, salt and pepper. Bring to a boil, and cook for 2 minutes. Cover, and remove from heat. Let stand for one hour.
• Return the pot to the heat, and bring to a boil once again. Reduce heat to medium-low, and simmer for at least 3 hours to blend flavors. The longer you simmer, the thicker the broth will become. I like to cook mine for about 6 hours.
• Remove the ham hock from the broth, and let cool. Remove the meat from the bone, and return the meat to the stockpot, discarding the bone. Adjust seasonings to taste.

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.

SIMPLE SLOW COOKER PINTO BEANS AND HAM

Steps:

• Bring 8 cups water and pinto beans to a boil in a large pot. Remove pot from heat, cover, and let stand for 1 hour. Drain and rinse before using.
• Transfer pinto beans to a slow cooker. Add ham bone, red onion, minced garlic, and ham base. Pour in remaining 6 cups of water, or enough to cover the beans.
• Cool on Low until beans are tender, about 8 hours.
• Remove the ham bone, shred meat, and add back to the beans. Discard the bone. Serve hot, seasoned with hot sauce, salt, and pepper.

HAM AND BEAN SOUP II

Steps:

• In a large stock pot, add water, ham bone and pre-soaked beans. Bring to a boil, reduce heat and simmer until beans are close to soft.
• Remove bone and cut off remaining meat. Remove 1/3 of beans and mash with potato masher or food processor.
• Return ham and beans back to stock pot and add onion, carrots, celery, garlic powder, pepper and paprika. If you are using dripping from a previously cooked ham add those now. Simmer until vegetables are tender and serve.

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.

NAVY, PINTO BEAN AND HAM SOUP

Steps:

• Soak the beans overnight (follow instructions on the package) or quick soak them. After soaking, rinse the beans and place in a large pot.
• Add the remaining ingredients to the pot, cover with water and bring to a boil.
• Once boiling, reduce the heat and cook on medium to low for approximately 3-4 hours until the soup reaches desired consistency (usually thick and creamy). You may have to add water.
• Remember to stir often, as the beans cook on the bottom of the pot.

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.