Best Ham And Stringgreen Bean Soup Recipes

HAM AND STRING/GREEN BEAN SOUP

Steps:

• Place the ham in large pot and fill pot about half way with either water or chicken stock, add onion, and celery and cover. Bring to a boil and turn down to simmer for about 30 minutes to an hour. (If ham is on the bone let it simmer for about 90 minutes or until the ham starts to fall off the bone before proceeding.).
• Add carrots, potatoes, and string beans to pot and continue simmering for about 30 minutes. Salt and pepper to taste.
• If using a ham bone remove ham from bone while the veggies are cooking and discard the bone.
• When potatoes are done mix butter and flour to form paste, slowly add to pot to slightly thicken broth. (You don't want it gravy thick but to have a little body so more or less of the mixture might be needed depending on how much broth there is.).

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.

HAM AND BEAN SOUP WITH COLLARD GREENS

Steps:

• In a large pot over medium heat, heat 2 tablespoons oil or bacon fat. Add ham and cook until beginning to brown, 8 to 10 minutes. Use a slotted spoon to transfer ham to a bowl.
• Raise heat to medium-high and add remaining 2 tablespoons oil or fat to the pan. Add onion, celery, jalapeño peppers, bell pepper, bay leaf, 1 teaspoon salt and the black pepper; cook until lightly browned, 8 to 10 minutes, stirring frequently. (Add a little water, if necessary, to prevent burning on the bottom of the pot.) Stir in garlic and cook another 2 minutes.
• Add stock, beans, collard greens, reserved ham and remaining 1 teaspoon salt. Bring to a boil, then reduce heat, party cover, and simmer for 30 minutes, stirring occasionally. Add parsley, vinegar and more salt to taste. Serve topped with hot sauce and sour cream if you like.

HAM & STRING/GREEN BEAN SOUP

Steps:

• In a large pot place first six ingredients and add enough water to cover the ham bone. Bring to a boil. Reduce heat and simmer for 40-45 minutes. Remove the ham, & Bone and let cool. Place cooled ham in the refrigerator.Continue simmering the broth for approximately 3-4 hours. Add the string beans and continue cooking until almost tender, approximately one half hour. Add the potato chunks and cook until tender. De-bone the ham cutting meat into bite sized chunks. When potatoes are cooked & string beans are tender add the ham back to the pot. Add salt to taste.
• Serve with hot biscuits & butter.

HAM AND GREEN BEAN SOUP

Steps:

• Cover green beans with water in a large pot. Add ham, bouillon, paprika, and cayenne. Bring to a boil over high heat; reduce heat to low and let simmer until beans are tender, about 30 minutes. Remove from heat and let cool, 20 to 30 minutes.
• Meanwhile, melt butter in a frying pan over medium heat. Add flour and cook until almost brown, 3 to 5 minutes. Stir in diced onion; cook until it begins to brown, 7 to 8 minutes. Reduce heat to medium-low; cook and stir dried onions in the mixture until they begin to lightly brown, 3 to 4 minutes, being careful as they burn easily. Add paprika and pepper. Pour in water and stir until mixture is smooth.
• Whip sour cream in a bowl and mix into flour mixture until smooth. Stir sour cream mixture into cooled green beans. Heat soup over medium heat until simmering; cook until heated through, about 5 minutes. Serve.