Ham And Bean Soup Recipe Pioneer Woman Recipes

BASIC HAM AND BEAN SOUP

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.

HAM AND COLLARD SOUP

Steps:

• Heat the butter and olive oil in a large Dutch oven over medium-high heat. Add the garlic, onion and jalapeno and cook, stirring, until softened, 3 to 4 minutes. Add the stock, ham, salt, pepper, collards and beans. Bring to a boil and reduce to a simmer. Cook until the collards have softened and the flavors have come together, about 20 minutes.
• Stir in the vinegar and taste. Adjust the seasonings as needed. Serve in bowls and garnish with the Parmesan and parsley. Serve each bowl with a chunk of crusty baguette.

PIONEER WOMAN'S HAM AND BEAN SOUP

Steps:

• Rinse the beans after sorting through them.
• Place the beans in a large bowl and cover them with water by two inches.
• Allow them to soak overnight.
• After draining the beans, place them in a pot with the water and chicken stock.
• Heat on the stove until they are boiling and then reduce the heat to a simmer.
• Meanwhile, cook the ham in a large skillet set over medium heat until brown and just barely crisp.
• Transfer to a plate lined with paper towels.
• Add half to two-thirds of the ham to the beans and reserve the rest for garnish.
• Wipe out the skillet and return it to medium heat. Add the onions, carrots, and celery to the skillet.
• Season the vegetables with salt and ground black pepper to taste, and cook for about 3 to 4 minutes, until they start to soften.
• Stir in garlic and tomato paste, and cook for a few more minutes.
• Next, add the vegetables to the beans.
• Give it a stir and add the bay leaf.
• Let the beans simmer on low (to medium-low) for about 1 1/2 hours until tender.
• If the liquid level drops too low, add a cup of broth.
• As soon as it's ready to serve, taste the soup and add more salt and pepper if needed.
• Add the tomatoes if using.
• Chop the reserved ham and stir into the soup. Serve garnished with a sprinkle of chopped parsley.