Hearty Bean Soup With Ham Recipes

HEARTY HAM BONE BLACK BEAN SOUP

Steps:

• Place ham bone in a large slow cooker.
• Heat olive oil in a large saucepan over medium-high heat. Saute celery, onion, and garlic until onion is translucent, about 5 minutes. Pour mixture over the ham bone in the slow cooker.
• Saute carrots, potatoes, and red bell pepper in the same saucepan until coated in oil, about 1 minute. Transfer vegetables to the slow cooker; add water, black beans, vegetable juice, corn, tomatoes, green chiles, cumin, salt, and black pepper. Cover and cook on High until soup is warm, 45 minutes to 1 hour. Reduce heat to Low; continue to cook for 5 to 6 hours.
• Remove ham bone from the soup. Separate meat from the bone and return to the soup; discard the bone. Cover soup and refrigerate, 8 hours to overnight. Discard thick fat on the top of the soup and reheat.

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.

HEARTY HAM AND BEAN SOUP RECIPE

Steps:

• Gather the ingredients.
• Bring the water and beans to a boil in a large saucepan or Dutch oven; boil for 2 minutes.
• Remove the beans from heat, cover, and let stand for 1 hour.
• Add the ham and ham bone or ham hock to the beans, along with onion, carrot, celery, bay leaf, and pepper. Bring to a boil.
• Skim any foam from top.
• Reduce heat, cover, and simmer until beans are tender-about 1 1/2 to 2 hours. If soup is too thick, add a little more water.
• Take out ham bone or ham hocks from the soup, if using, and place on cutting board.
• Dice or shred the meat and return it to the soup.
• Add the tomato sauce and salt, to taste, and simmer for about 15 minutes longer.
• Remove the bay leaf .

HEARTY BEAN SOUP

Steps:

• In a 5-qt. slow cooker, place parsnips, carrots and onion. Top with beans. Add water, ham, garlic, salt, pepper and hot pepper sauce. Cover and cook on high for 6-7 hours or until beans are tender. , Remove meat and bones from slow cooker. When cool enough to handle, cut meat into bite-sized pieces and return to slow cooker; heat through.

HEARTY NAVY BEAN SOUP

Steps:

• Rinse and sort beans; soak according to package directions., Drain and rinse beans, discarding liquid. Place in a Dutch oven. Add the tomatoes with juice, onion, ham hock, broth, water, salt and pepper. Bring to a boil. Reduce heat; cover and simmer until beans are tender, about 1-1/2 hours., Add more water if necessary. Remove ham hock and let it stand until cool enough to handle. Remove meat from bone; discard bone. Cut meat into bite-sized pieces; set aside. (For a thicker soup, cool slightly, then puree beans in a food processor or blender and return to pan.) Return ham to soup and heat through. Garnish with parsley if desired.

HEARTY BEAN SOUP

Steps:

• Pour water over navy beans in a large container to cover by several inches; soak 8 hours to overnight.
• Combine soaked beans, chicken broth, water, onion, celery, garlic, and bay leaf in a large pot; bring to a boil. Reduce heat to low and simmer, partially covered, until beans are almost tender, about 1 hour.
• Stir tomato paste and sea salt into bean mixture; simmer soup another 45 minutes. Remove and discard bay leaf.
• Ladle about half the soup into a large bowl; pour soup into a blender, working in batches, filling blender no more than half full. Hold lid down; pulse a few times before leaving on to blend until smooth. Pour pureed soup into pot with unblended soup; stir in parsley and adjust salt and pepper to taste.

HEARTY HAM AND BEAN SOUP

Steps:

• Heat butter and olive oil in a large dutch oven or stockpot over MED HIGH. Once hot, add the ham bone and brown on all sides, about 2 minutes per side. Set ham bone aside on a plate.
• Reduce heat to MED, and add carrots, celery, and onion. Cook about 5 minutes, stirring often, until softened.
• Add garlic and cook another minute.
• Add beans, diced ham, Italian seasoning, cumin, thyme, black pepper, rosemary, and red pepper flakes (if using). Pour in chicken broth, water, and add bay leaves (if using), then give everything a gentle stir.
• Return ham bone to the pot, nestling it in, along with any juices that have accumulated on the plate (those are full of flavor).
• Increase heat to MED HIGH and cover. Once soup has come to a high simmer or gentle boil, reduce heat to MED LOW and simmer for about 30 minutes. Stir occasionally, as the beans and ham can settle to the bottom and you don't want them to scorch.
• Remove ham bone and bay leaves (if used), and give the soup a taste. If needed, add a pinch of salt. Ham bones contain a lot of sodium, so I prefer to add the salt afterwards, if needed. Serve hot.