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
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
NEIGHBORHOOD BEAN SOUP
Even though I'm single, I make multiple servings of everything. Actually, this tendency has helped me to get to know my neighbors. A few of them always volunteer to be my guinea pigs whenever I try out a new recipe or two. -Cheryl Trowbridge, Windsor, Ontario
Provided by Taste of Home
Time 2h45m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 14
Steps:
- Sort beans and rinse with cold water. 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 soak for 1-4 hours or until beans are softened., Drain and rinse beans, discarding liquid. Return beans to pan; add broth, 3 cups water, ham bone, bouillon and seasonings; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. , Meanwhile, in a large skillet, saute the onions, carrots and celery in oil until tender; add to soup. Cover and simmer 45-60 minutes longer or until beans are tender. , Remove ham bone; cool slightly. Skim fat from soup. Remove meat from bone and cut into chunks; return to soup. Discard bone.
Nutrition Facts : Calories 203 calories, Fat 5g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 1001mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 9g fiber), Protein 13g protein.
NEIGHBORHOOD HAM AND BEAN SOUP
The flavors in this bean soup remind me of the bean soup my grandmother used to make on our farm in Ohio when I was a young girl. I love to make it during the winter months -- it doesn't last long. My daughter is now making it for her family as well. Maybe it's called "Neighborhood" bean soup because the neighbors love it when I make it -- it's a wonderful soup to share with special friends. It is great served wtih a nice piece of hot corn bread. I can't remember exactly where I found the recipe -- but I'm glad I have it and I hope you will feel the same.
Provided by Bobbie
Categories Ham
Time 6h30m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- Place beans in a Dutch oven or soup kettle; add water to cover by 2".
- Bring to a boil; boil for 2 minutes.
- Remove from heat, cover and let stand for 1 hour. Drain.
- Add broth, water, ham bone, bouillon and seasonings; bring to a boil.
- Reduce heat; cover and simmer for 2 hours (I find I usually add at least an hour to this).
- Sauté' onions, carrots and celery in oil; add to soup along with cubed potato (if using).
- Cover and simmer 1 hour longer.
- Debone ham and cut into chunks; return to soup.
- Skim fat (I find I don't have any to skim).
- I like to mash some of the beans once they get soft. My total cooking time is more like 6 hours than 4 hours.
- Great served with corn bread.
QUICK HAM AND BEAN SOUP
Steps:
- In a large saucepan, saute the carrots, celery and onion in butter until tender. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cook for 15 minutes or until heated through. Discard bay leaf.
Nutrition Facts : Calories 168 calories, Fat 7g fat (3g saturated fat), Cholesterol 30mg cholesterol, Sodium 1242mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 4g fiber), Protein 12g protein.
NEIGHBORHOOD BEAN SOUP
This is absolutely delicious even though I used pinto beans instead of great northern. I put some ham in mine and used a lot of extra carrot and celery plus threw in some parsley. It has great flavor and is easy to prepare. Recipe courtesy of Taste of Home December/January 2012 and Cheryl Trowbridge of Windsor, Ontario.
Provided by AmyZoe
Categories Ham
Time 3h30m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Place beans in a Dutch oven or soup kettle and add water to cover by 2 inches.
- Bring to a boil and boil for 2 minutes.
- Remove from heat and cover and let stand 1 hour. Drain.
- Add broth, water, ham bone, bouillon and seasonings and bring to a boil.
- Reduce heat and cover and simmer for 2 hours.
- Meanwhile, in a large skillet, saute the onions, carrots, and celery in oil until tender and add to soup.
- Cover and simmer 1 hour longer.
- Remove ham bone and cool slightly.
- When cool enough to handle, remove meat from bone and cut into chunks and return to soup.
- Discard bone and skim fat from soup.
Nutrition Facts : Calories 178.3, Fat 2.8, SaturatedFat 0.5, Cholesterol 0.2, Sodium 688.9, Carbohydrate 27.9, Fiber 8.6, Sugar 3.4, Protein 11.2
THE BEST BEAN AND HAM SOUP
I make this hearty soup using the ham bone from our Easter spiral ham. I serve it with corn muffins and fresh fruit. It makes a huge pot of soup, so invite some friends or just freeze several portions for later use. Remember to soak the beans the night before you make the soup.
Provided by BenevolentEmpress
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes Ham Soup
Time 10h25m
Yield 12
Number Of Ingredients 18
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.
Nutrition Facts : Calories 259.7 calories, Carbohydrate 37.9 g, Cholesterol 13.9 mg, Fat 3.6 g, Fiber 14.8 g, Protein 17.3 g, SaturatedFat 0.9 g, Sodium 1105.3 mg, Sugar 6.5 g
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