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
HAM AND BEAN SOUP I
A delicious, hearty bean soup. Very meaty, with a zesty Louisiana spice to it. Serve with a crusty bread or a cheddar beer bread.
Provided by Jackie Marsh
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 3h30m
Yield 10
Number Of Ingredients 14
Steps:
- Boil sausage to remove excess fat, and cut into bite-size pieces.
- Skin ham hocks, and remove excess fat. In a large pot, brown sausage and ham hocks over medium heat. Drain off excess fat.
- Add potatoes, celery, parsley, beans, tomato sauce, tomatoes, salt, pepper, chili sauce, bay leaves, garlic, and Worcestershire sauce to the meat; add just enough water to cover. Bring to boil, then reduce to simmer. Cover, and continue to cook for 2-3 hours.
- Remove ham hocks and cut meat into bite-size pieces. Return meat to pot. Serve.
Nutrition Facts : Calories 826.4 calories, Carbohydrate 39.1 g, Cholesterol 158 mg, Fat 53.2 g, Fiber 10.9 g, Protein 47.1 g, SaturatedFat 18.4 g, Sodium 1600.5 mg, Sugar 5.3 g
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
ITALIAN BEAN SOUP
This budget-friendly bean soup with orzo, potato and veggies is so hearty, you won't even notice it's meatless. -Gilda Lester, Millsboro, Delaware
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings (about 2 quarts).
Number Of Ingredients 13
Steps:
- In a Dutch oven, saute the onion, potato and celery in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, beans, tomatoes, parsley and pesto. Bring to a boil. Stir in pasta. Reduce heat; cover and simmer until pasta is tender, 10-15 minutes. , Add spinach and cook just until wilted. Sprinkle each serving with cheese.
Nutrition Facts :
CONTEST-WINNING HAM AND BEAN SOUP
I learned to make this soup when we lived in Pennsylvania near several Amish families. It's a great way to use up ham and mashed potatoes. It freezes well, too. -Amanda Reed, Milford, Delaware
Provided by Taste of Home
Categories Lunch
Time 2h
Yield 15 servings (3-3/4 quarts).
Number Of Ingredients 15
Steps:
- Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened. Drain and rinse beans, discarding liquid. , In the same pan, saute onions in oil for 2 minutes. Add celery; cook until tender. Stir in the beans, water, ham, potatoes, carrot, Worcestershire sauce, salt, thyme, pepper and bay leaves. Add ham bone. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until beans are tender. , Discard bay leaves. Remove ham bone; and set aside until cool enough to handle. Remove ham from bone and cut into cubes. Discard bone. Return ham to soup; heat through. Garnish soup with parsley.
Nutrition Facts : Calories 231 calories, Fat 7g fat (2g saturated fat), Cholesterol 33mg cholesterol, Sodium 680mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 6g fiber), Protein 17g protein.
ITALIAN HAM AND BEAN SOUP RECIPE
Simply simmered in stock pot. This Italian ham recipe is for a dozen people. With meat, beans and a whole lot of greens, this is delicious piece.
Provided by Recipes.net Team
Categories Soup
Time 1h5m
Yield 12
Number Of Ingredients 7
Steps:
- Place above ham, beans, tomatoes, can of chosen greens, and can of water into a pan (usually a 2 quart or more stock pot).
- Simmer for approximately 30 minutes to 1 hour.
- Enjoy alone or with shredded cheese, and can even add macaroni!
Nutrition Facts : Calories 193.00kcal, Carbohydrate 21.00g, Cholesterol 41.00mg, Fat 5.00g, Fiber 5.00g, Protein 18.00g, SaturatedFat 1.00g, ServingSize 12.00, Sodium 749.00mg, Sugar 3.00g
HAM AND BEAN SOUP (ITALIAN STYLE)
Steps:
- Place ham hock in 6 cups of water and bring to boil, lower to simmer for 1 hour.
- Meanwhile, sauté butter, onion, celery, carrot, and garlic until onion turns translucent, about 5 minutes.
- Once ham hock has started to fall off the bone (about 1 hour), remove from heat, reserve liquid (at least 4 cups or whatever is left over). Dice up ham and add back to pot with reserved liquid. Add chicken stock, sautéed onion mixture, thyme, and all of the beans.
- Cook on medium heat until it comes to a boil then simmer for 1 hour.
- Add 1/2 can of tomatoes after beans and ham have been cooking for 45 minutes (during the last 15 minutes of cooking).
TUSCAN-STYLE ITALIAN BEAN SOUP
Make this Tuscan-Style Italian Bean Soup with a hearty pasta sauce & chopped ham. This Italian bean soup is the best thing under the Tuscan sun-or any sun!
Provided by My Food and Family
Categories Pasta
Time 40m
Yield 10 servings
Number Of Ingredients 9
Steps:
- Heat oil in large nonstick saucepan on medium heat. Add escarole, ham and carrots; cook 5 min. or just until escarole starts to wilt, stirring occasionally.
- Add bouillon cubes and water; stir. Bring to boil. Stir in pasta sauce; simmer on medium-low heat 10 min., stirring occasionally.
- Stir in beans and pasta; cook 10 min. or until heated through, stirring occasionally.
Nutrition Facts : Calories 130, Fat 2 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 5 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 8 g, Sugar 0 g, Protein 8 g
ITALIAN BEAN SOUP WITH PASTA
This hearty soup is made in the style of the Italian "pasta e fagioli"-a lusty main dish with beans, ham, sausage, veggetables, and pasta. For an Italian finishing touch, grind white pepper to taste and stir a spoonful of olive oil into each bowlful. Serve with cheese, if you wish. I found this on My Great recipes cards. I have not tried this recipe, but I'm posting it for a request.
Provided by internetnut
Categories < 4 Hours
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Place beans in a bowl; add 2 cups of the water, let stand overnight (or, bring to boiling in a medium saucepan, boil briskly 2 minutes., remove from heat, let stand, covered, 1 hour).
- In a 5-6-quart kettle heat oil. Cook carrot, celery, and onion until onion is soft. Mix in garlic, parsley, and pepperoni. Add ham hock, tomatoes, (coarsely chopped, with liquid), basil, bay leaf, beans and liquid and remaining cups water.
- Bring to boiling. Cover, reduce heat. Simmer until beans are tender and ham separates from bone, about 2 hours. Remove ham hock; discard bones, fat, skin and bay leaf. Return ham in chunks. Skim, discard fat.
- Remove 1 cup of the beans. Press through food mill (or puree in blender with a little soup liquid). To soup add pasta shells. Bring to boiling. Cook, uncovered, stirring, until pasta is tender, 12-15 minutes.
- Season to taste with salt.
Nutrition Facts : Calories 226.4, Fat 13.2, SaturatedFat 3.5, Cholesterol 19.6, Sodium 335.5, Carbohydrate 18.9, Fiber 4.2, Sugar 3.9, Protein 8.9
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