Best Scrumptous Simple Ham Bean Soup No Gas Recipes

HAM AND BEAN SOUP

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.

OLD FASHIONED BEAN SOUP

Steps:

• Wash beans, discarding imperfect ones. Cover beans with 2 1/2 quarts water; refrigerate, covered, overnight.
• Next day, turn beans and water (there should be 6 cups) into 6-quart kettle.
• Add ham hocks, onion, garlic and bay leaf. Bring to boiling; reduce heat, and simmer, covered tightly, about 2 hours, or until the beans are almost tender.
• Add mashed potato, celery, carrot, salt and pepper. Return to boiling; simmer, covered, about 1 hour longer, or until beans are tender.
• Remove ham hocks; cut off meat. Dice meat, and return to kettle. Just before serving, sprinkle with chopped parsley.

OLD FASHIONED BEAN AND HAM SOUP

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.

HAM BEAN SOUP (PRESSURE COOKER)

Steps:

• Put the ham bone in the bottom of the pressure cooker (I normally have to break mine into pieces so it will fit).
• Pour the dried beans on top of the bone, and cover with cold water (don't fill your cooker more than 2/3 full). Sprinkle on the dried onion, garlic powder, and pepper.
• Lock on the lid, bring to pressure, then reduce the heat and cook for 25 minutes.
• Remove from the heat, and let sit for 15 minutes, before carefully removing any remaining pressure.
• Remove the lid, pour in the can of tomatoes including their juice, and the ham pieces. Simmer for 20 minutes.

SIMPLE BEAN SOUP WITH HAM BONE

Steps:

• Simmer beans in water with ham bone for 2 hours.
• Add other ingredients, simmer 2 hours, until beans are tender.
• Remove meat from bone, discard bone.

NORTH POLE SOUP (HAM & KIDNEY BEAN SOUP)

Steps:

• Heat olive oil in medium saucepan. Cook carrot and onion in hot oil, 5-7 minutes.
• Add garlic, basil and ham and cook an additional 2 minutes.
• Add tomatoes and if using whole tomatoes, crush. Add broth & beans. Mash some of the beans with potato masher. Simmer 20 minutes.
• Add pasta, and cook until done per package directions.
• Serve with Parmesan cheese.