Best Stormy Day Bean And Ham Soup Recipes

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BEAN AND HAM SOUP



Bean and Ham Soup image

A modified Betty Crocker recipe. I always make this with my leftover ham and ham bone after the holidays.

Provided by Jenny Frenny

Categories     Ham

Time 3h15m

Yield 7-8 serving(s)

Number Of Ingredients 9

7 cups water
1 lb dried navy beans or 1 lb great northern bean
2 cups cubed cooked ham
1 ham bone
1 chopped onion
1/2 teaspoon salt
1 bay leaf
1 dash pepper
1/2 cup brown sugar

Steps:

  • Put water and beans in a large soup pot and bring to a boil. Boil for 5 minutes then turn off burner and cover pot. Let the soup soak for 1-2 hours. (see other option).
  • (option 2: Soak beans overnight in 7 cups of water. In the morning drain off water and rinse beans. Return beans to pot and add 6 cups of water. Add more or less water to your liking.).
  • Add the rest of the ingredients and bring to boil. Lower heat to simmering and cover pot. Cook for 1 1/2 hours, until beans are tender. Add water while cooking to keep soup to your desired consistency.
  • Remove bone from soup. Cut any meat from the bone and add it it the soup.

Nutrition Facts : Calories 389.8, Fat 7.8, SaturatedFat 2.6, Cholesterol 36.3, Sodium 203.8, Carbohydrate 56.3, Fiber 16.1, Sugar 18.3, Protein 25

HAM AND BEAN SOUP



Ham and Bean Soup image

Looking for a hearty recipe made using Progresso® cannellini beans? Then check out this soup that features ham, beans and vegetables - a delicious dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h15m

Yield 12

Number Of Ingredients 13

1 lb lean ham steaks, trimmed of fat
2 tablespoons olive oil
1 large white or sweet onion, chopped (1 cup)
1 bunch green onions, chopped (about 1 cup)
2 large carrots, chopped
2 stalks celery, chopped
1 tablespoon ham-flavored soup base (from a jar)
1/2 teaspoon pepper
2 cans (15 to 16 oz each) navy beans, drained, rinsed
2 cans (15 oz each) Progresso™ cannellini beans, drained
1 can (15 oz) black-eyed peas, drained
4 large Yukon Gold potatoes (about 2 lb), peeled, cubed
1 bag (6 oz) fresh baby spinach leaves

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.

Nutrition Facts : Calories 323, Carbohydrate 50 g, Fat 1, Fiber 11 g, Protein 21 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 1068 mg

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



Stormy Day Bean and Ham Soup Recipe - (3.6/5) image

Provided by á-46330

Number Of Ingredients 8

1 lb. Great Northern beans
7 cups water
1 ham bone
2 cups cubed cooked smoked ham
1/4 cup minced onion
1/2 tsp. salt
Dash pepper
1 bay leaf

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.

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