Best Ham And White Bean Soup Recipes

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.

HAM, WHITE BEAN, AND COLLARD GREENS SOUP (CROCK POT)

Steps:

• Place smoked ham shank in crock pot.
• Open can of beans and rinse thoroughly. Place beans in a large bowl.
• Combine all of the ingredients with the beans (except for salt and pepper) and mix thoroughly. Pour over ham shank.
• Cover and cook on low for 7 - 8 hours. Remove ham shank from crock. Discard skin, fat and bone. Chop up remaining ham and put back into the crock. Add salt and pepper to taste and adjust any seasoning (more thyme, tobasco, paprika, etc). After adjusting I like to finish off by putting the cover back on and cooking for an additional 30 min on high just to let the adjusted flavor meld together. Remove bay leaves and discard. Portion into four bowls.
• I had a multigrain baguette that I cut into slices. I smeared each slice with a thin layer of goat cheese and we ate that with it. But I bet cornbread would be equally delicious.

HAM AND WHITE BEAN SOUP

Steps:

• In a 5- or 6-qt. slow cooker, combine all ingredients. Cook, covered, on low for 6-8 hours. If desired, sprinkle with Parmesan cheese.

HAM AND WHITE BEAN SOUP

Steps:

• Heat olive oil in a soup pot over medium-high heat. Cook and stir onion in hot oil until tender, about 5 minutes.
• Season onion with Italian seasoning. Continue to cook and stir for 1 more minute.
• Stir chicken broth, white beans, tomatoes, cabbage, ham, and celery into the pot. Bring to a boil, then reduce heat to low; simmer until celery and cabbage are tender, 15 to 20 minutes.

HAM, WHITE BEAN AND TOMATO SOUP

Steps:

• Cook bacon in a large skillet over medium heat until just crisp, turning several times, about 4 minutes; remove bacon, crumble and set aside.
• Add onion and celery to skillet; cook until softened, about 5 minutes; stir in garlic, cook 1 minute; stir in spinach, cook until wilted, about 2 minutes.
• Season with red pepper flakes, allspice, salt and black pepper; add chicken broth, tomatoes, beans, ham, sage, thyme and parsley; cook until flavors blend about 20 minutes.

TUSCAN WHITE BEAN SOUP WITH HAM AND KALE

Steps:

• Heat oil in a large saucepan over medium-high heat. Add ham, onion and garlic and cook 3 minutes, until onion is tender.
• Add sage and cook 1 minute, until sage is fragrant.
• Add broth and beans and bring to a simmer. Reduce heat to medium-low and simmer 10 minutes.
• Add kale and cook 1 minute, until kale wilts.
• Season to taste with salt and pepper.

DAN'S SLOW COOKER HAM AND WHITE BEAN SOUP

Steps:

• Heat a large skillet over medium-high heat. Cook and stir diced ham in hot skillet until browned, about 5 minutes. Transfer ham to a slow cooker.
• Place black beans, great Northern beans, artichoke hearts, baby corn, mushrooms, green chilies, celery, potatoes, carrot, leek, garlic, rosemary, parsley, thyme, brown sugar, Creole seasoning, white pepper, black pepper, salt, cayenne pepper, and red wine in the slow cooker.
• Pour enough water in the slow cooker to cover all the ingredients.
• Heat slow cooker on High until boiling; reduce heat to Low and cook about 7 hours.

HAM HOCK AND WHITE BEAN SOUP

Steps:

• Fill large pot with water and as it starts to boil, add dry beans and onion. Cook on medium-low till beans are soft, about 2 hrs., adding water as needed to keep beans covered.
• In another pan fill with water and add the ham and seasonings. Cook till meat falls off the bone.
• When beans are soft, remove the bones from the ham pot and add pot contents to the beans, including the water and the seasonings in the pan.
• Add the carrots and celery-cook on low till veggies are tender.
• Season with salt and pepper to taste. Add hot sauce at serving.

WHITE BEAN AND HAM HOCK SOUP WITH ARUGULA AND CORN BREAD CROUTONS

Steps:

• Make soup:
• Soak beans in cold water to cover overnight (8 hours). Drain and rinse well.
• Simmer ham hocks in 6 cups water in a 3-quart saucepan, partially covered, skimming foam as necessary, 1 hour. Reserve 4 cups cooking liquid and drain ham hocks.
• Heat bacon drippings in an 8-quart heavy pot over moderate heat until hot but not smoking, then cook onion and garlic, stirring, until softened. Add tomatoes and thyme and cook, stirring, 1 minute. Add soaked beans, broth, ham hocks, and reserved cooking liquid and simmer, covered, stirring occasionally, until beans are tender, about 1 hour.
• Make croutons while soup simmers:
• Preheat oven to 375°F.
• Melt butter with garlic and toss together with corn bread cubes in a shallow baking pan. Toast in middle of oven until lightly browned and crisp on the outside, about 15 minutes.
• Prepare soup for serving:
• Remove ham hocks and shred meat. Return meat to soup and stir in arugula. Simmer, uncovered, stirring occasionally, until greens are tender, 3 to 5 minutes. Season with salt, pepper, and Tabasco.
• Serve soup topped with croutons.

WHITE BEAN AND HAM SOUP - RECIPE

Steps:

• Soak beans overnight in salt water, drain.
• In bottom of stock pot, add oil and sauté onions and garlic over medium heat until softened (about 4 to 5 minutes).
• Remove from heat.
• Add remaining vegetables, seasonings, ham shank, drained beans, parmesan rind, and chicken stock or broth.
• Bring to a boil. Reduce heat to simmer, cover and cook 1 1/2 hours.
• Remove ham shank and rind from soup. Allow ham shank to cool slightly. Remove meat from bone. Discard bones, fat, and skin. Add meat to soup.
• Continue cooking on simmer for an additional 30 to 45 minutes or until beans are soft.

WHITE BEAN, CARROT AND HAM SOUP

Steps:

• Place beans in large bowl. Add enough water to cover by 3 inches. Soak beans overnight. Drain. Place beans, 4 cups water and broth in large pot. Cover and simmer until beans are almost tender about 75 minutes. Melt butter in heavy large skillet over medium heat. Add onions and sauté until tender, about 10 minutes. Add onions, potatoes, carrots, bay leaves and ham to beans. Cover and simmer until vegetables are tender, about 30 minutes. Season to taste with salt and pepper. Serve hot. Add Caraway and thyme.

MAMA'S HAM AND WHITE BEAN SOUP

Steps:

• 1. Heat oil in a large stockpot over medium-high heat. Add onion, carrot and celery. Sauté for 10 minutes.
• 2. Add garlic and sauté for 1 minute.
• 3. Add chicken stock, water, diced ham, ham shank, oregano, bay leaf and 2 cans of beans. Cover and bring to low boil for 10 minutes. Stir; reduce heat and partially cover. Simmer for 30 minutes.
• 4. Meanwhile, mash remaining can of beans with a potato masher until thick and creamy. Stir into soup mixture; blend well.
• 5. Cover and simmer for 10 minutes to heat through.
• 6. Discard ham shank and bay leaf before serving.
• 7. COOK'S NOTES: I have also made this soup using dry great northern beans. You just have to fully cook them and then begin with the directions in this recipe. Both ways I cooked them turned out yummy!!!

SMOKED HAM AND WHITE BEAN SOUP

Steps:

• Score ham bones and put in bottom of large crock pot. Add onion, garlic, tomatoes, beans, chili powder, carrots, celery, thyme, cumin, coridander, mustard, and bay leaf. Cover with chicken stock. Set crockpot to HIGH for as long as possible. If using dried beans, once high cycle completes, set to LOW for as long a possible. When cooked, remove ham bones. Puree some of the beans/veggies to thicken the broth if desired

RUTH'S WHITE BEAN AND HAM SOUP

Steps:

• Mash one can of beans and set aside.
• In a large saucepan, saute the carrots and onions in butter.
• Stir in the water, ham, seasonings and whole and mashed beans and cook over medium heat until heated through.

WHITE BEAN, LEEK AND HAM SOUP

Steps:

• In soup pot, bring to boil water, broth, beans, whole onion, cloves and bay leaf. Reduce heat and simmer partly covered for 45 min. Separately, saute in oil the chopped onion, garlic, leeks, ham and rosemary for one minute. Cover and cook over very low heat for 15 minutes until very soft but do not brown. Add sauteed ingredients to soup and simmer partly covered for about 30 minutes. Discard whole onion, bay leaf and rosemary. Puree about 1/2 of the soup mixture until smooth and return to soup pot. Salt and pepper to taste.

WHITE BEAN AND HAM SOUP

Steps:

• Melt butter in large pot or dutch oven and sauté on medium-high heat garlic, onion, celery, carrots, and thyme about 5 minutes
• Rinse beans then add to pot with water, stock, bay leaves, and ham and bring to a boil
• Once at boil, bring down to a simmer for abut 20 minutes
• Remove bay leaves. Using potato masher, mash beans to desired thickness

RUTH'S WHITE BEAN AND HAM SOUP

Steps:

• Mash one can of beans and set aside.
• In a large saucepan, saute the carrots and onions in butter.
• Stir in the water, ham, seasonings and whole and mashed beans and cook over medium heat until heated through.

WHITE BEAN AND HAM SOUP RECIPE - (4.5/5)

Steps:

• Place beans in a Dutch oven or soup kettle; add enough water to cover by 2 inches. Bring to a boil; boil for 2 minutes. Remove from heat; cover and let stand for 1 hour. Drain and rinse beans; return to Dutch oven or soup kettle; add ham bone or ham hocks. Add vegetable broth and water. Bring to a boil. Reduce heat; cover and simmer 2 hours. Add carrots, celery, onion, garlic, green pepper, red pepper and can of fire roasted diced tomatoes. Add seasonings and liquid smoke, if using. Simmer 1 hour longer. Remove meat and bones from soup. Remove meat from bones; dice and return to kettle. Heat through. Discard bay leaves before serving.