Best Stormy Day Bean And Ham Soup Recipes

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.

HAM AND BEAN SOUP

Steps:

• Coarsely chop ham; reserve bone. In 6-quart Dutch oven, heat oil over medium-high heat. Cook chopped ham in oil 6 to 8 minutes, stirring occasionally, until browned.
• Add white onion, green onions, carrots, celery, soup base and pepper. Cook 5 minutes, stirring frequently, until onion is tender.
• Stir in reserved ham bone, the navy beans, cannellini beans, black-eyed peas and potatoes. Add enough water to cover. Heat to boiling; reduce heat to low. Cover; cook 45 minutes, stirring occasionally. Remove and discard ham bone. Stir in spinach just before serving.

MOM'S HAM AND BEAN SOUP

Steps:

• Place Great Northern beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain water and transfer beans to a large stockpot.
• Mix ham hocks, water, celery, onion, carrot, garlic, thyme, black pepper, and bay leaf with beans in the stockpot; bring to a boil. Reduce heat to medium low and simmer until ham is coming off the bones, about 2 hours.
• Remove ham hocks from soup. Cut meat from bones, discarding fat and bones. Return meat to the pot. Continue cooking until beans reach desired softness.

RAINY DAY BEAN SOUP

Steps:

• Rinse beans, place in large pot and add salt and enough water to cover beans by 2 to 3 inches; let soak overnight.
• Drain beans and return to pot.
• Add 6 cups water, sausages, ham hocks and garlic; bring to a boil, skimming surface occasionally.
• Reduce heat, cover and simmer 1 1/2 hours, adding more water if necessary to keep the beans covered.
• Add tomatoes with liquid,onion,lemon juice, thyme,pepper flakes, garam masala and allspice.
• Cover and simmer until beans are tender, stirring occasionally, about 1 hour.
• Remove sausages and ham hocks from pot.
• Cut sausages into bite-sized pieces and remove meat from ham hocks, cutting into bite-sized pieces;return meat and sausages to pot.
• (Can be prepared 2 days ahead. Cover and refrigerate. Rewarm over medium heat, stirring frequently.).
• Stir in parsley,cilantro and sherry.
• Adjust seasonings and serve.

STORMY DAY BEAN AND HAM SOUP RECIPE - (3.6/5)

Steps:

• Rinse beans. Heat beans and water to boiling. Boil gently 2 minutes. Remove from heat. Cover and let stand 1 hour. Add remaining ingredients. Heat to boiling. Reduce heat, cover and simmer about 1 hour and 15 minutes or until beans are soft. Remove bay leaf and ham bone.