Best Old Fashioned Bean And Ham Soup Recipes

Old Fashioned Bean and Ham Soup image

Provided by CIndytc

Categories Stocks

Time 3h45m

Yield 12 serving(s)

Number Of Ingredients 15

2 lbs dried great northern beans, rinsed, drained & picked over
4 ham hocks, 2 fresh and 2 smoked or 4 ham bone
2 onions, chopped
2 cloves, garlic minced
3 potatoes, pared and cubed
3 carrots, diced
1 cup celery, diced
3 quarts water
2 teaspoons dried thyme
1 teaspoon dried marjoram
1 teaspoon pepper
1/2 teaspoon rubbed sage
1/2 teaspoon dried savory
parsley
salt

Steps:

Put rinsed beans in pan and cover up to 2 inches past beans in large pot -- let sit overnight.
Drain, put beans back in pot, add water and the rest of ingredients.
Bring to boil, turn to simmer and cover.
Simmer for at least 3 hours or until beans are soft.
Take out bones and dice up any meat on bones and put back into pot -- You can add more ham if you want.
Discard fat and bones.
Season to taste with pepper and salt and parsley.

Nutrition Facts : Calories 314, Fat 1, SaturatedFat 0.3, Sodium 39.1, Carbohydrate 60.3, Fiber 17.5, Sugar 3.8, Protein 18.1

Old Fashioned Bean and Ham Soup image

Provided by angie_pangie

Categories Beans

Time 3h20m

Yield 1 cup, 6 serving(s)

Number Of Ingredients 7

1 lb dry pinto beans
8 cups water
4 cups water
1 1/2-2 lbs meaty smoked pork hocks
1 large onion, chopped (about 1 cup)
1/4 teaspoon ground black pepper
chopped red onion, for garnish (optional)

Steps:

Sort and rinse the beans and place in a 4 1/2 quart (or larger) dutch oven.
Add 8 cups of water. Bring to boiling and reduce heat.
Simmer, uncovered, 2 minutes. Remove from heat, cover and let stand for 1 hour.
Alternatively, place beans in dutch oven and cover with 8 cups of water. Cover and let soak overnight. (Do not do this step if you do steps #1-3.).
Drain and rinse beans.
Put the beans back in the dutch oven and add 4 cups of water and remaining ingredients (except red onion).
Bring to a boil and reduce heat.
Simmer, covered, for 1 1/4 to 1 3/4 hours or until the beans are tender and beginning to split.
Check beans occasionally during cooking. Add water if necessary, or you can remove the lid the last 10 minutes of cooking if the beans are too runny.
Remove from heat.
Remove pork hock and cool slightly. Trim off meat and chop, return meat to the beans. Heat through.
Add salt to taste if your pork isn't very salty.
Top with red onion, if desired.
To serve, place a piece of cornbread in a bowl and spoon the soup over the cornbread.