Best Tenderbelles 3 Bean Ham Soup Recipes

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HEARTY HAM AND THREE-BEAN SOUP



Hearty Ham and Three-Bean Soup image

Dinner ready in 35 minutes! Try this no-fuss soup made with ham and three types of bean - a hearty meal.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 5

Number Of Ingredients 10

1 can (15 to 16 ounces) navy beans, rinsed and drained
1 can (15 to 16 ounces) red kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (14.5 ounces) no-salt-added stewed tomatoes, undrained
1 1/4 cups fat-free chicken broth with 33% less sodium (from 14-ounce can)
1/2 cup diced cooked extra-lean ham (3 ounces)
1 medium onion, chopped (1/2 cup)
1 clove garlic, finely chopped
1 teaspoon chili powder
1/4 teaspoon pepper

Steps:

  • Mix all ingredients in 3- or 4-quart saucepan. Heat to boiling over medium heat.
  • Cook 15 to 20 minutes, stirring occasionally, until onion is tender and soup is slightly thickened.

Nutrition Facts : Calories 350, Carbohydrate 62 g, Cholesterol 15 mg, Fiber 16 g, Protein 27 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 560 mg, Sugar 8 g, TransFat 0 g

HAM AND BEAN SOUP



Ham and Bean Soup image

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

1 tablespoon oil ((olive oil, vegetable oil, canola oil, etc.))
1 1/2 cups onions ((diced, about 1 medium onion))
4 large garlic cloves ((chopped))
2 cups celery ((diced, about 5 ribs of celery))
2 1/2 cups carrots ((diced, about 6 medium carrots))
5 15 oz. cans assorted beans
9 cups water
2 large bay leaves
2 teaspoons dried thyme
2 teaspoons garlic powder
2 teaspoons onion powder
1/2 teaspoon white pepper
1/2 teaspoon black pepper
1/4 teaspoon paprika
2 tablespoons chicken bouillon paste ((adjust to avoid over-salting if using powdered bouillon))
14 ounces ham ((roughly shredded or diced; or 2 large smoked ham hocks))
1/2 cup fresh parsley ((chopped))
1/4-1/2 teaspoon liquid smoke ((optional, to taste: not needed if using smoked ham hocks))

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

EASY THREE BEAN AND HAM SOUP



Easy Three Bean and Ham Soup image

I made this soup the other day. It was for crockpot but I did it on the stove.Super easy and everyone really enjoyed it.

Provided by cisquester

Categories     Ham

Time 3h15m

Yield 10 serving(s)

Number Of Ingredients 7

1 (16 ounce) can pork and beans
1 (16 ounce) can lima beans
1 (16 ounce) can chili beans (I use Brooks Mild Chili beans)
1 lb lean ham, cubed (I used left over Easter ham)
1 (10 ounce) can condensed tomato soup
1 (1 1/4 ounce) envelope dry onion soup mix
4 cups hot water

Steps:

  • Spray crock pot with nonfat cooking spray. Pour all cans of beans in cooker.
  • With a hand-held mixer beat beans in crock pot on high speed for 1 minute to make a thick base for the soup.
  • Add cubed ham, tomato soup, onion soup mix and water. Stir until well mixed. Cover and cook on high for 2 to 3 hours or on low for 4 to 6 hours.
  • Directions for stove top: Cook on medium- low heat for about an hour. Stir often.

Nutrition Facts : Calories 242.5, Fat 3.5, SaturatedFat 1.2, Cholesterol 17.1, Sodium 1343.4, Carbohydrate 35.2, Fiber 7.4, Sugar 2.6, Protein 18.9

BASIC HAM AND BEAN SOUP



Basic Ham and Bean Soup image

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

1 pound dry great Northern beans
8 cups water
½ teaspoon salt
1 ham hock
1 cup chopped carrots
½ stalk celery, chopped
1 cup chopped onion
1 teaspoon minced garlic
1 teaspoon mustard powder
2 bay leaves
2 cups chopped ham
½ teaspoon ground white pepper

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 THREE BEAN SOUP



Ham and Three Bean Soup image

This recipe is easy, healthy, and packed full of protein. My Great-Aunt used to make this all the time. I just revamped it to make it a little more colorful.

Provided by Lisa, Mason's Mom

Categories     Bean Soups

Time 1h20m

Number Of Ingredients 10

1 tsp canola oil
3 large carrots, chopped
2 stalk(s) celery, chopped
2 small onions, chopped
2 clove garlic, chopped fine
1 c ham, diced (i use half a ham steak)
4 to 6 c chicken broth, reduced sodium, fat free
1 can(s) black beans, 15 oz. (drained and rinsed)
1 can(s) great northern beans, 15 oz (drained and rinsed)
1 can(s) dark red kidney beans, 15 oz (drained and rinsed)

Steps:

  • 1. Heat 1 teaspoon of Canola oil in a cast iron pot (dutch oven). Medium heat is good.
  • 2. Saute carrots, celery, and onion until translucent. About five (5) minutes
  • 3. Add garlic, ham, and chicken broth. Bring to slow boil.
  • 4. Reduce heat and add three types of beans. (Sometimes I will mash some of the great northern beans first, to thicken the soup)
  • 5. Put on the lid and let it simmer for as long as you need it to simmer. You can eat it right away or let the flavors "marry" first.
  • 6. Enjoy with a big hunk of crusty bread, butter and Table Syrup!

TENDERBELLE'S 3 BEAN & HAM SOUP



Tenderbelle's 3 Bean & Ham Soup image

In my search for a way to use leftover Christmas ham, I found recipe #15794 by mandabear. In turn, I think she got it from Mr. Food. Well....I adapted the recipe to fit the taste of my household and this is what I came up with. It is simple to prepare, and delicious...especially the second time around. Enjoy!

Provided by tenderbelle61

Categories     Stocks

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 14

2 (14 1/2 ounce) cans Swanson chicken broth, ready to use
2 (16 ounce) cans bush's butter beans, undrained
1 (16 ounce) can bush's black-eyed peas, undrained
1 (16 ounce) can bush'es pinto beans, undrained
1 (8 ounce) can Rotel Tomatoes, undrained (mild)
1 (8 ounce) can diced tomatoes, undrained
1 (15 ounce) can liced potatoes, undrained
1 (15 ounce) can sliced carrots, undrained
3 cups cooked ham, diced
1 small onion, chopped
salt, to your liking
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon garlic powder

Steps:

  • In soup pot, combine all ingredients. Bring to a boil over medium heat. Reduce heat to low; cover and simmer 1 - 2 hours. Stir on occasion, checking liquid. May add water if needed.

Nutrition Facts : Calories 302.7, Fat 7.5, SaturatedFat 2.6, Cholesterol 32.4, Sodium 898.1, Carbohydrate 37.8, Fiber 9.5, Sugar 3.3, Protein 21.7

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