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
BUTTER BEAN SOUP
On a chilly evening, there's nothing better than a bowl of butter bean and smoked ham soup. To make this soup you'll need frozen butter beans, smoked ham, chicken stock and celery. This healthy soup is nourishing and flavorful.
Provided by Paula Deen
Categories classics potluck southern vegetables
Time 15m
Yield 4
Number Of Ingredients 9
Steps:
- In a large soup pot, heat oil over medium high heat until hot. Add onions, carrots, celery, salt and pepper and saute until tender. Add chicken stock and bring to a boil. While stock is boiling add frozen butter beans and bring down to a simmer. Cook for 20 minutes, covered. While butter beans are cooking put smoked ham in a sauté pan until just brown on edges and set aside. After butter beans are cooked thoroughly, puree in blender or immersion blender. Once pureed add warmed milk and blend well. Add smoked ham and serve.
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
HEALTHIER DELICIOUS HAM AND POTATO SOUP
This soup was great, so creamy. I add some carrots and green beans to it and it has a little more fiber and a little more heartiness to it.
Provided by MakeItHealthy
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 45m
Yield 8
Number Of Ingredients 12
Steps:
- Combine potatoes, carrots, green beans, celery, onion, ham, and water in a stockpot. Bring to a boil and cook over medium heat until potatoes are tender, 10 to 15 minutes. Stir in chicken bouillon and pepper.
- Melt butter in a separate saucepan over medium-low heat. Whisk in flour with a with fork and cook, stirring constantly, until thick, about 1 minute. Slowly stir in milk so lumps do not form until all of the milk has been added. Continue stirring until thick, 4 to 5 minutes.
- Pour the milk mixture into stockpot and cook soup until heated through, about 5 minutes. Serve immediately.
Nutrition Facts : Calories 195.7 calories, Carbohydrate 20.9 g, Cholesterol 27.4 mg, Fat 9.8 g, Fiber 2.4 g, Protein 6.7 g, SaturatedFat 5.5 g, Sodium 281.1 mg, Sugar 4.5 g
MR. FOOD BUTTER BEAN AND HAM SOUP
Wonderfully easy and delicious bean soup. Mr. Food is a genius and I think I own all of his cookbooks and use them all.
Provided by mandabears
Categories Beans
Time 35m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- In a soup pot combine all of the ingredients.
- Bring to a boil over medium heat.
- Reduce heat to low and simmer for 30 minutes for flavors to marry and soup to thicken.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #preparation #main-dish #soups-stews #easy
You'll also love