HAM AND BEAN CHOWDER
Meet the Cook: We also call this 2-Day Bean Chowder, since it can be started in the afternoon, chilled overnight and finished off the next day - if you can wait to taste it! -Joe Ann Heavrin, Memphis, Tennessee
Provided by Taste of Home
Categories Lunch
Time 2h40m
Yield 14 servings (3-1/4 quarts).
Number Of Ingredients 14
Steps:
- Place beans in a Dutch oven or soup kettle; add water to cover by 2-in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. , Drain beans and discard liquid. In the same kettle, saute onion, celery and garlic in butter until tender. Add beans, ham bone, water, broth, tomatoes, bay leaves, cloves and pepper; bring to a boil. Reduce heat; cover and simmer for 2 hours. , Remove ham bone, bay leaves and cloves. When cool enough to handle, remove ham from bone; cut into small pieces and return to soup. Chill for 8 hours or overnight. , Skim fat from soup. Stir in milk; cool on low until heated through. Just before serving, stir in cheese.
Nutrition Facts : Calories 255 calories, Fat 10g fat (6g saturated fat), Cholesterol 36mg cholesterol, Sodium 332mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 7g fiber), Protein 15g protein.
BASIC HAM AND BEAN SOUP
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
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, BEAN, AND POTATO SOUP
There's nothing more satisfying than home cookin', and there's nothing more home cookin' than a thick, hearty soup on a fall or winter's day. This is a very basic, traditional soup using a ham bone and the trimmings from a baked ham, pre-sliced or not. If you bake your own hams but have been throwing out the bone, you're missing out on something very special!
Provided by Steve A
Time 11h
Yield 8
Number Of Ingredients 13
Steps:
- Place beans into a large container and cover with several inches of cool water; let soak, 8 hours to overnight.
- Strain and rinse beans. Transfer to a large stockpot with ham bone, ham, tomato sauce, onions, celery, bouquet garni, parsley, baking soda, salt, and pepper. Cover with water and bring to a boil over medium-high heat.
- Reduce heat and simmer for 2 hours. Add potatoes and carrots, and continue to simmer until tender, about 20 minutes. Season with salt if necessary and remove ham bone to serve.
Nutrition Facts : Calories 425.1 calories, Carbohydrate 56.5 g, Cholesterol 31.8 mg, Fat 11.4 g, Fiber 15 g, Protein 25.6 g, SaturatedFat 4 g, Sodium 956.3 mg, Sugar 5.7 g
GREAT NORTHERN BEAN, HAM AND VEGETABLE CHOWDER
Make and share this Great Northern Bean, Ham and Vegetable Chowder recipe from Food.com.
Provided by Libby1
Categories Chowders
Time 8h
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Soak beans overnight in water to cover by 2 inches.
- Drain beans.
- Add water to cover beans by 1 inch.
- Cook beans with ham hocks (I use a ham bone with some meat) for at least 2 hours on low heat. Remove ham bone from beans and let cool.
- Add all other ingredients.
- Remove ham from the bone and return ham to the bean mixture. Cook until vegetables are tender, about 30 minutes to 1 hour.
- Freezes well.
- Note: I submitted this to a family cookbook and it is the recipe that "everyone" loves.
Nutrition Facts : Calories 224.2, Fat 0.8, SaturatedFat 0.2, Sodium 171.1, Carbohydrate 42.1, Fiber 10.7, Sugar 5.9, Protein 14.5
HAM AND GREAT NORTHERN BEAN SOUP
Basic ham and bean soup. Very easy to make.
Provided by Christy
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes Ham Soup
Time 50m
Yield 6
Number Of Ingredients 10
Steps:
- Cut ham off bone in bite-size pieces, reserving bone. Melt 1 tablespoon butter in a skillet over medium heat and fry ham pieces in hot butter until lightly browned, about 4 minutes.
- Melt 1 tablespoon butter in a large saucepan; cook and stir onion, carrots, and garlic in the hot butter until softened and onion is translucent, about 5 minutes. Pour undrained beans into vegetables, add ham and reserved ham bone, and pour in water to make soup your desired thickness. Stir bay leaves into soup and season with salt and black pepper.
- Bring soup to a boil, reduce heat to medium-low, and simmer for 25 minutes. Remove ham bone and bay leaves before serving.
Nutrition Facts : Calories 237.5 calories, Carbohydrate 21.7 g, Cholesterol 31.3 mg, Fat 11.2 g, Fiber 5 g, Protein 13.2 g, SaturatedFat 5 g, Sodium 919.6 mg, Sugar 2.6 g
HAM AND BEAN CHOWDER
My mother found this recipe in the 1999 edition of The Best of Country Cooking. I could not get enough of this soup! It goes great with corn bread. From the book: "We also call this 2-day Bean Chowder, since it can be started in the afternoon, chilled overnight, and finished off the next day--if you can wait to taste it!"
Provided by kimberly.asbjornsen
Categories Chowders
Time P2DT30m
Yield 3 1/4 Quarts, 12-14 serving(s)
Number Of Ingredients 14
Steps:
- Place beans in a Dutch oven or soup kettle.
- Add water to cover by 2 inches.
- Bring to a boil; boil for 2 minutes.
- Remove from heat; cover and let stand for 1 hour.
- Drain beans and discard liquid.
- In same kettle, saute onion, celery, and garlic in butter until tender.
- Add beans, ham bone, water, broth, tomatoes, bay leaves, cloves, and pepper; bring to a boil.
- Reduce heat; cover and simmer for 2 hours.
- Remove ham bone; bay leaves, and cloves.
- When cool enough to handle, remove ham from bone; cut into small pieces and return to soup.
- Chill for 8 hours, or overnight.
- Skim fat from soup.
- Stir in milk; cook on low until heated through.
- Just before serving, stir in cheese.
- ENJOY!
Nutrition Facts : Calories 284.4, Fat 11.4, SaturatedFat 6.9, Cholesterol 33.1, Sodium 368.1, Carbohydrate 31.3, Fiber 8.6, Sugar 4, Protein 15.7
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