Tenderbelles 3 Bean Ham Soup Food

HAM AND BEAN SOUP RECIPE

Steps:

• Pour the navy beans onto a large baking sheet, spreading them in a single layer. This is an easy way to find all of those little stones and undesirable beans that need to be plucked out.
• Transfer the beans from the baking sheet to a large bowl and submerge them in water until you're ready for them.
• In a large soup pot, heat the olive oil over medium-high heat until shimmering. Add the onion and cook about 3 minutes until it becomes translucent. Add the garlic and continue cooking an additional 30 seconds.
• Once the garlic has had a chance to cook, pour in the chicken broth and water.
• Next, drain and rinse your beans under cool water. Allow the excess water to drain then add them to the pot. Place the ham bone or ham hock into the pot and bring the mixture to a boil.
• Reduce the heat to the lowest setting, cover the pot and allow the soup to simmer for about 4 hours, stirring occasionally.
• Once the soup has simmered, add the potatoes, carrots, bouillon cubes, poultry seasoning and savory. Cover the pot and allow the soup to cook for an additional 2-3 hours.
• When the soup has simmered most of the day, test the beans and vegetables for tenderness. Give it one final taste test for salt and adjust seasoning as necessary.
• Serve with a nice crusty bread or crackers.

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.

HEARTY HAM AND THREE-BEAN SOUP

Steps:

• Mix all ingredients in 3- or 4-quart saucepan. Heat to boiling over medium heat.
• Cook 15 to 20 minutes, stirring occasionally, until onion is tender and soup is slightly thickened.

HAM BONE AND BEAN SOUP

Steps:

• Place bean mix into a large bowl and cover with several inches of water; soak for at least 24 hours. Drain completely.
• Bring chicken stock to a boil in a pot large enough to hold the beans and, eventually, the ham bone. Add the soaked beans; reduce heat and simmer until tender, about 1 hour.
• Bring stock and beans back to a boil. Add ham bone, onion, carrots, celery, garlic, and bay leaves. Reduce heat to low and simmer until vegetables are soft, about 1 hour. Add chopped ham, liquid smoke, and mustard powder. Stir and let simmer until flavors blend, about 30 minutes more.
• Remove ham bone from the soup. Season with salt and pepper.

HAM AND THREE BEAN SOUP

Steps:

• 1. Heat 1 teaspoon of Canola oil in a cast iron pot (dutch oven). Medium heat is good.
• 2. Saute carrots, celery, and onion until translucent. About five (5) minutes
• 3. Add garlic, ham, and chicken broth. Bring to slow boil.
• 4. Reduce heat and add three types of beans. (Sometimes I will mash some of the great northern beans first, to thicken the soup)
• 5. Put on the lid and let it simmer for as long as you need it to simmer. You can eat it right away or let the flavors "marry" first.
• 6. Enjoy with a big hunk of crusty bread, butter and Table Syrup!

CONTEST-WINNING THREE-BEAN SOUP

Steps:

• In a large saucepan, saute onion and green pepper in oil until tender. Add garlic; cook 1 minute longer. Add the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.

WHITE BEAN AND HAM BONE SOUP

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.

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.

THREE BEAN SOUP

Steps:

• In a large saucepan over medium heat, cook onion, green and yellow bell peppers in oil until softened. Stir in chicken broth, tomatoes, black beans, pinto beans and kidney beans. Heat through.

BASIC HAM AND BEAN SOUP

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.

EASY THREE BEAN AND HAM SOUP

Steps:

• Spray crock pot with nonfat cooking spray. Pour all cans of beans in cooker.
• With a hand-held mixer beat beans in crock pot on high speed for 1 minute to make a thick base for the soup.
• Add cubed ham, tomato soup, onion soup mix and water. Stir until well mixed. Cover and cook on high for 2 to 3 hours or on low for 4 to 6 hours.
• Directions for stove top: Cook on medium- low heat for about an hour. Stir often.

CLASSIC HAM & BEAN SOUP

Steps:

• Place beans into 5- to 6-quart heavy saucepan; cover with water to 2 inches above beans. Cook over high heat until water comes to a boil. Boil 3 minutes; remove from heat. Cover; let beans soak 1 hour. Rinse; drain.
• Return beans to saucepan. Add ham shank, water, chicken broth, onion, celery, garlic and bay leaf. Cook over medium-high heat 8-10 minutes or until mixture comes to a boil. Reduce heat to low. Cover; cook 85-90 minutes or until beans are tender.
• Remove ham shanks with tongs. Cool slightly. Cut meat from bone; discard bone, fat and skin.
• Chop meat; add back to soup. Add carrots, bell pepper, salt and pepper. Cook over medium-high heat 5-6 minutes or until mixture comes to a boil. Reduce heat to low; cook until carrots are tender.
• Heat oven to 400°F.
• Brush both sides of baguette slices with melted butter. Place bread slices onto ungreased baking sheet. Bake 3-5 minutes or until bottoms begin to turn golden brown. Turn slices over; sprinkle with chopped parsley, if desired.
• Serve toasted bread slices with soup.

BLACK BEAN SOUP WITH HAM

Steps:

• In a large pot, heat oil over medium to medium-high heat.
• Add onion and saute' until soft, about 3-4 minutes.
• Add garlic, and saute' additional minute.
• Add ham and saute' additional minute.
• Stir in lime zest, beans (including liquid), stock, tomatoes (including juice), hot sauce and cumin. Bring to a boil.
• Reduce heat to simmer and let simmer for 45 minutes.
• Partially mash the beans with potato masher to thicken.
• Add the lime juice and salt and pepper if needed.
• Garnish with your choice of sour cream, cilantro, diced tomatoes, diced jalapenos, parsley, crushed corn chips.

THREE BEAN HAM SOUP

Steps:

• In a large pot, heat the butter until melted. Add the carrots, celery, and onions and saute over medium-high heat until tender, about 4 minutes. Add garlic and cook until fragrant, about 1 minute.
• Stir in the remaining ingredients and bring to a boil. Reduce the heat and simmer for 20 minutes or until ham and beans are heated thru. Discard the bay leaf and add additional salt and pepper to taste.

BEAN & HAM SOUP

Steps:

• 1. Sort and wash beans; place in a Dutch oven. Cover with water 2 inches above beans; let soak overnight. Drain.
• 2. Combine beans, 6 cups water, and next 9 ingredients in a large Dutch oven; bring to a boil. Cover and reduce heat , simmer 1 1/2 hours.
• 3. Add 3 cups water and vegetables to soup. Cover and simmer about 30 minutes or until the vegetables are tender. Yield about 2 gallon.

TENDERBELLE'S 3 BEAN & HAM SOUP

Steps:

• In soup pot, combine all ingredients. Bring to a boil over medium heat. Reduce heat to low; cover and simmer 1 - 2 hours. Stir on occasion, checking liquid. May add water if needed.

3 DAY HAM BONE BEAN SOUP

Steps:

• 1. Day 1 Directions: ~Cover ham bone with approximately 2 quarts of water and bring to a boil.
• 2. ~Add salt, peppercorns, thyme, parsley, dill weed, bay leaf, celery and onion.
• 3. ~Simmer for about 3 hours.
• 4. ~Remove ham bone (reserve any ham for the soup later) and strain the broth. Refrigerate overnight.
• 5. ~Cover dry beans with 8 cups water, let sit overnight.
• 6. Day 2 Directions:
• 7. ~Skim fat from broth.
• 8. ~Add beans to broth, discard bean water.
• 9. ~Refrigerate overnight.
• 10. Day 3 Directions: ~Place broth and beans, chunked onion, clove and salt in slow cooker pot, bring to boil on stove. Move pot to slow cooker base. (If your slow cooker is not metal like mine use a 10 cup or more dutch oven to use on stove and then transfer to slow cooker).
• 11. ~In a 12 inch fry pan, saute ham from bone with 1/2-1 cup broth, sliced onion, mushrooms, celery, spinach and worchesteshire sauce.
• 12. ~Once broth is reduced put contents of fry pan into slow cooker.
• 13. ~Set heat to low and simmer for 3 hours.
• 14. ~Add 1/2 teaspoon smoked paprika, simmer for additional 15 minutes.
• 15. Take 3 cups of the soup and place in the blender (leave the plug in the lid off to let steam escape and cover with a paper towel to avoid splashes while you blend). Blend until completely smooth. You could also use an immersion blender in place of a blender if you have one. Return to slow cooker.
• 16. ~Simmer for additional 15 minutes
• 17. ~Ladle into bowls and serve.

OLD FASHIONED BEAN AND HAM SOUP

Steps:

• Put rinsed beans in pan and cover up to 2 inches past beans in large pot -- let sit overnight.
• Drain, put beans back in pot, add water and the rest of ingredients.
• Bring to boil, turn to simmer and cover.
• Simmer for at least 3 hours or until beans are soft.
• Take out bones and dice up any meat on bones and put back into pot -- You can add more ham if you want.
• Discard fat and bones.
• Season to taste with pepper and salt and parsley.

BBQ HAM AND BEAN SOUP

Steps:

• Place beans in a large pot; cover with 2 quarts of water. Allow to soak overnight, or at least 8 hours.
• Drain. Add 2 quarts of water. Bring to a boil, reduce heat and simmer uncovered for 1-2 hours or until beans are tender.
• Combine and mix ingredients in slow cooker. Cook on low for 6-8 hours or until vegetables are tender.

HAM, BEAN AND POTATO SOUP

Steps:

• In a large saucepan, saute the ham, onion and garlic in butter until onion is tender. Add the next seven ingredients; cover and simmer until vegetables are tender, about 30 minutes. Add peas and cook until heated through, about 5 minutes longer. Stir in parsley.

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.

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.
• Add the ham bone, ham, onion, celery, carrots, tomatoes, vegetable juice, and vegetable broth.
• Season with worestershire 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.