HAM AND BEAN SOUP
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
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
HAM STEW
This could be considered a hearty soup rather than a stew. Great way to use of leftover ham. Creamy cheesy good! Don't remember where the recipe came from, but it is delicious!
Provided by ColCadsMom
Categories Stew
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large saucepan, bring potato, carrots, and onion to a boil in 1 1/2 cups water.
- Reduce heat; cover and cook 10 minutes.
- Add peas and ham; return to a boil.
- Add soup and cheese.
- Reduce heat to low and simmer, stirring occasionally, about 10 minutes or until smooth and heated through.
HAM AND BEAN STEW
You only need five ingredients to fix this thick and flavorful stew. It's so easy to make and always a favorite with my family. I top bowls of it with a sprinkling of shredded cheese. -Teresa D'Amato, East Granby, Connecticut
Provided by Taste of Home
Time 7h5m
Yield 6 servings (1-1/2 quarts).
Number Of Ingredients 5
Steps:
- In a 3-qt. slow cooker, combine all ingredients; mix well. Cover and cook on low for 7 hours or until the potatoes are tender.
Nutrition Facts : Calories 213 calories, Fat 5g fat (2g saturated fat), Cholesterol 30mg cholesterol, Sodium 919mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 5g fiber), Protein 14g protein.
SMOKY HAM & LENTIL STEW
Make the most of your Christmas ham and roasted veg leftovers in this smoky ham and lentil stew - perfect for feeding the family during the holidays
Provided by Cassie Best
Categories Dinner
Time 35m
Number Of Ingredients 11
Steps:
- Heat the oil in a large pan over a medium heat and cook the onion and celery for 8-10 mins until tender. Add the paprika and mustard, cook for 30 seconds more, then crumble in the stock cubes and add the ham along with 1 litre water. Bring to a simmer, then bubble gently for 10 mins.
- Tip in the root vegetables and lentils, then season to taste and continue to bubble everything for another 5-10 mins until the stew is piping hot. Just before serving, stir in the parsley, then ladle into bowls and serve with crusty bread on the side for mopping up the stew.
Nutrition Facts : Calories 302 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 9 grams sugar, Fiber 9 grams fiber, Protein 17 grams protein, Sodium 1.9 milligram of sodium
HAM STEW FOR TWO
THIS DISH is one my husband and I enjoy any time of the year, and if I don't have leftover ham, I buy a thick slice and use that. Served with a salad and rolls, it's a quick meal for two, but it's also easily adapted for a larger number. -Judy Hall, Lockport, Illinois
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer until vegetables are tender. In a small bowl, combine flour and milk until smooth. Stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard bay leaf before serving.
Nutrition Facts : Calories 452 calories, Fat 13g fat (5g saturated fat), Cholesterol 72mg cholesterol, Sodium 2018mg sodium, Carbohydrate 55g carbohydrate (14g sugars, Fiber 5g fiber), Protein 28g protein.
CHINESE HAM STEW
My mom used to cook this every festive occasion. Everybody in the family likes it especially my daughter. Serve with hot cooked rice, if desired.
Provided by DELIAP
Categories Pork Stew
Yield 8
Number Of Ingredients 5
Steps:
- Wash garlic and leave skin intact; wash and soak all of the mushrooms until soft.
- Put the pork, mushrooms, soy sauce and garlic in a large pot. Add water, put heat on low, and let simmer for 1 to 1 1/2 hours, or until internal temperature of pork has reached 160 degrees F (70 degrees C).
Nutrition Facts : Calories 436.8 calories, Carbohydrate 12.4 g, Cholesterol 171.8 mg, Fat 17.4 g, Fiber 10.1 g, Protein 55.9 g, SaturatedFat 6 g, Sodium 686.3 mg, Sugar 0.2 g
HAM & VEGETABLE STEW
Make and share this Ham & Vegetable Stew recipe from Food.com.
Provided by KeyWee
Categories Stew
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- In large soup kettle, combine all ingredients.
- Bring to a boil.
- Reduce heat, cover and simmer for 1-1/4 hours.
- Discard bay leaves and serve hot (Add cooked pasta, if you wish).
HEARTY HARVEST AND HAM STEW
A delicious comfort stew that warms a body on a cold fall or winter's night! Serve with fresh cheese buns or hearty multigrain buns.
Provided by BOBBESONG
Categories Soups, Stews and Chili Recipes Stews
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- Warm olive oil in a large pot over medium heat. Stir in onions and cook until tender, about 3 minutes. Stir in the garlic and ham; cook for another 2 minutes. Stir in the chopped cabbage and water. Cover, and simmer 10 minutes.
- Stir in potatoes, carrots, celery seed, caraway seed, paprika, salt, and pepper. Cover, and simmer 10 to 12 minutes.
- Reduce the heat to medium low, stir in the greens, adjust seasonings, and cook for 10 minutes. Serve with bread.
Nutrition Facts : Calories 346.4 calories, Carbohydrate 31.7 g, Cholesterol 42.4 mg, Fat 16.7 g, Fiber 6.5 g, Protein 18.5 g, SaturatedFat 5.4 g, Sodium 1026.6 mg, Sugar 5.5 g
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