SMOKY WHITE BEAN AND HAM SOUP
This Southern-style smoky white bean and ham soup adapted from chef Hugh Acheson is hearty and comforting.
Categories Soups
Time 2h
Yield 8 servings
Number Of Ingredients 15
Steps:
- Quick-soak the beans: Place the beans in a medium pot and cover with 2 to 3 inches of water. Bring to a boil over high heat and cook for 1 minute. Remove the pot from the heat and let sit for 1 hour. Drain in a colander.
- Place the drained beans into a 5.5-quart Dutch oven or large pot. Add the water, chicken stock, bay leaves, quartered onion, and ham hocks. Bring to a boil over high heat, then cover and simmer over low heat until the beans are just tender, about 1 hour (depending on the size of the beans, it could take a bit longer).
- Once the beans are tender, pull out the bay leaves, onion remnants, and ham hocks. Discard the bay leaves and onions, but set the ham hocks aside to cool.
- Add the minced onion, carrots, celery, tomatoes, garlic, thyme, and 2 teaspoons of salt to the pot. Increase the heat to medium and cook, uncovered, for 15 minutes. While the soup is cooking, and when the ham hocks are cool enough to handle, pull the meat from the hocks, discard any bone, fat, and tough sinew, and chop the meat finely.
- Use a ladle to transfer about 2 cups of the beans and vegetables, along with a bit of broth, to a blender or food processor. (If using a blender, be sure to remove the center knob on the lid and cover with a dishtowel to avoid splatters.) Purée until smooth, and then stir the mixture back into the soup. Add the meat and kale to the soup and simmer over medium-low heat for 5 minutes more. Taste and adjust the seasoning with more salt, if necessary (I usually add about 1 teaspoon more; beans require a lot of salt to bring out their flavor). At this point, you can serve the soup or refrigerate it for up to 3 days. (It will thicken up in the fridge; thin it with a bit of water, if necessary.)
- When you're ready to eat, garnish each bowl with a drizzle with olive oil (if using) and a heap of grated cheese.
- Freezer-Friendly Instructions: The soup can be frozen for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. through.
Nutrition Facts : Calories 468, Fat 14g, Carbohydrate 46g, Protein 41g, SaturatedFat 4g, Sugar 7g, Fiber 11g, Sodium 1326mg, Cholesterol 73mg
WHITE BEAN 'N' HAM SOUP
"White Bean 'n' Ham Soup, for example is a winner on all three levels," she explains. "It's economical quick and yummy!" Bissy notes that while canned beans make this hearty main dish a fast fix, you can say money by soaking and cooking dry beans instead.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Mash one can of beans; set aside. In a large saucepan, saute the carrots and onion in butter. Stir in the water, ham, seasonings and whole and mashed beans; cook over medium heat until heated through. Discard bay leaf.
Nutrition Facts : Calories 162 calories, Fat 7g fat (3g saturated fat), Cholesterol 29mg cholesterol, Sodium 860mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 4g fiber), Protein 10g protein.
SMOKY WHITE BEANS & HAM
I had never made or eaten this dish before meeting my husband here in Kentucky. Now I make it at least once a week. I serve it with some homemade sweet cornbread. Delicious! -Christine Duffy, Sturgis, Kentucky
Provided by Taste of Home
Categories Side Dishes
Time 6h15m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- Rinse and sort beans; soak according to package directions., Drain and rinse beans, discarding liquid. Transfer beans to a 6-qt. slow cooker. Add ham hocks. Stir in onion, broth, water and seasonings. Cook, covered, on low 6-8 hours or until beans are tender., Remove meat from bones when cool enough to handle; cut ham into small pieces and return to slow cooker. Serve with a slotted spoon. Sprinkle with onions if desired.
Nutrition Facts : Calories 195 calories, Fat 2g fat (0 saturated fat), Cholesterol 8mg cholesterol, Sodium 505mg sodium, Carbohydrate 32g carbohydrate (2g sugars, Fiber 10g fiber), Protein 15g protein. Diabetic Exchanges
WHITE BEAN SOUP WITH HAM
Simple, cheap, hearty and delicious. From Mark Bittman's "How to Cook Everything." I love cause there's no need to presoak the beans.
Provided by Dreamgoddess
Categories One Dish Meal
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Put smoked ham hock, beans, and liquid together in large saucepan.
- Turn heat on to medium high.
- Add onions.
- Bring mixture to a boil.
- Turn heat down to medium low and cover with tilted lid to only cover partially.
- Cook, stirring occasionally until beans are very soft and meat is falling apart at least one hour.
- Turn off heat.
- Remove meat and chop it up if desired and return to pot.
- Serve with cornbread.
- Yummy!
HAM AND WHITE BEAN SOUP
Hearty Ham and Bean Soup, perfect for cold winter days! White beans, ham shanks, onions, celery, carrots, garlic, Tabasco, and herbs make this delicious ham and bean soup a cool weather classic.
Provided by Elise Bauer
Categories Dinner Soup Comfort Food Ham Soup White Bean
Time 3h40m
Yield 8
Number Of Ingredients 12
Steps:
- Soak the dry beans: Fill a pot large enough to hold the beans with water and bring to a boil. Turn off the heat, add the beans and soak for about 2 hours. Drain the water.
- Simmer the ham: While the beans are soaking in step 1, put the ham shanks or ham hocks in a separate large pot and cover them with 2 quarts of water. Add the herbes de Provence or Italian seasoning. Warm on high heat until the water comes to a simmer, then lower the heat, partially cover and maintain the simmer for about an hour.
- Sauté the onions: Heat olive oil in a small sauté pan on medium high heat. Add the chopped onions and cook until translucent, about 5 to 6 minutes. Add the minced garlic and cook a minute more.
- Add vegetables and beans to the ham broth: Once the ham hocks or shanks have been simmering for an hour, add the drained soaked beans from step 1, the cooked onions and garlic, and the chopped celery and carrots.
- Simmer the soup: Cook for another 40 minutes or so, uncovered, until the vegetables are soft and the ham meat easily pulls away from the bone. Remove the ham bones from the soup and pull off any meat and return it to the soup. Discard the bones.
- Season to taste: Add several drops of Tabasco to taste. Add salt and pepper to taste. Serve with a pinch of chopped fresh parsley.
Nutrition Facts : Calories 611 kcal, Carbohydrate 37 g, Cholesterol 155 mg, Fiber 9 g, Protein 58 g, SaturatedFat 8 g, Sodium 229 mg, Sugar 2 g, Fat 25 g, ServingSize Serves 8, UnsaturatedFat 0 g
WHITE BEAN AND HAM BONE SOUP
What to do with that leftover Easter ham bone? Try this tasty soup that is created from a ham stock, to use now, or later. Use your favorite dried white beans. My choice is Great Northern.
Provided by Bibi
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes Ham Soup
Time 11h45m
Yield 10
Number Of Ingredients 11
Steps:
- Combine ham bone and 4 quarts of water in a large stock pot of Dutch oven at least the night before. Bring to a boil, cover, reduce heat and simmer for 10 to 12 hours.
- In the meantime, place beans in a large pot with water to cover; soak overnight. Drain beans the next day and return to the pot.
- Remove ham bone from the pot and pick off any edible meat. Strain the stock and measure out 3 quarts for the soup. Remaining stock can be frozen.
- Pour 3 quarts of stock over the soaked beans. Add ham, celery, carrots, onion, and garlic. Season with salt and pepper. Bring soup to a boil, then reduce heat to a simmer. Cover, tilting the lid to allow steam to escape, and simmer until beans are tender, 1 1/2 to 2 hours. Add sherry in the last 30 minutes of cooking and season with salt and pepper.
- Ladle soup into bowls and sprinkle with fresh parsley.
Nutrition Facts : Calories 241 calories, Carbohydrate 32.6 g, Cholesterol 15.1 mg, Fat 5.6 g, Fiber 10 g, Protein 15.4 g, SaturatedFat 2 g, Sodium 435.8 mg, Sugar 2.5 g
SMOKY BLACK BEAN AND HAM SOUP
A family favourite and great way to use up leftover ham. I serve it with garnishes like sour cream, grated Cheddar, chopped tomatoes, hot sauce and cilantro.
Provided by Lille
Categories Ham
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In a large saucepan over medium heat, saute onions, garlic and celery in the vegetable oil until softened.
- Add oregano, cumin, coriander, chili powder and paprika. Cook, stirring often, for 2 minutes.
- Add remaining ingredients and simmer for 20-30 minutes.
- Serve with garnishes like sour cream or yogurt, grated cheese, chopped fresh tomatoes and cilantro.
Nutrition Facts : Calories 331.9, Fat 9.6, SaturatedFat 2.4, Cholesterol 36.4, Sodium 1152.1, Carbohydrate 34.3, Fiber 11.1, Sugar 4.6, Protein 29.5
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