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
THE BEST BEAN AND HAM SOUP
I make this hearty soup using the ham bone from our Easter spiral ham. I serve it with corn muffins and fresh fruit. It makes a huge pot of soup, so invite some friends or just freeze several portions for later use. Remember to soak the beans the night before you make the soup.
Provided by BenevolentEmpress
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes Ham Soup
Time 10h25m
Yield 12
Number Of Ingredients 18
Steps:
- Place the soaked beans into a large pot and fill with enough water to cover by about 1 inch. Bring to a boil, then simmer over low for 30 minutes. Drain. Add the ham bone, ham, onion, celery, carrots, tomatoes, vegetable juice, and vegetable broth. Season with Worcestershire sauce, Dijon mustard, chili powder, bay leaves, pepper, parsley and lemon juice. Pour in enough of the chicken broth to cover the ingredients.
- Simmer over low heat, stirring occasionally, for about 8 hours. Add more chicken broth as needed throughout the day. Remove the ham bone and season with salt if needed. Continue to simmer for a couple more hours. Remove bay leaves before serving.
Nutrition Facts : Calories 259.7 calories, Carbohydrate 37.9 g, Cholesterol 13.9 mg, Fat 3.6 g, Fiber 14.8 g, Protein 17.3 g, SaturatedFat 0.9 g, Sodium 1105.3 mg, Sugar 6.5 g
QUICK HAM AND BEAN SOUP
Steps:
- In a large saucepan, saute the carrots, celery and onion in butter until tender. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cook for 15 minutes or until heated through. Discard bay leaf.
Nutrition Facts : Calories 168 calories, Fat 7g fat (3g saturated fat), Cholesterol 30mg cholesterol, Sodium 1242mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 4g fiber), Protein 12g protein.
KATHY'S HAM AND BEAN SOUP
This is the highlight of my 'after' Easter cooking....that ham bone that is in the fridge after most of the ham is eaten. I just can't get myself to throw it out without making a pot of this soup!! I use canned beans in place of the dry, it just makes making the soup so much easier and the beans are always cooked just right. Be careful when adding salt, if the ham was salty the soup may not need any. Hope you like my recipe!!
Provided by Chef53Kathy
Categories Vegetable
Time 2h30m
Yield 10 cups, 10 serving(s)
Number Of Ingredients 15
Steps:
- Add all ingredients but the beans to a kettle, cover with water and the broth. Cook on medium heat for 1 1/2 to 2 hours or until the barley and vegetables are tender. Remove the ham bone and cut any remaining meat from the bone and return the meat to the soup. Now you can discard the bone! Add the canned beans and the liquid in the cans to the soup and heat through. Enjoy with some crusty bread rolls and a glass of your favorite vino!
Nutrition Facts : Calories 180.1, Fat 1.3, SaturatedFat 0.2, Cholesterol 0.5, Sodium 649.5, Carbohydrate 33.7, Fiber 7.5, Sugar 2.5, Protein 9.9
HAM AND NAVY BEAN SOUP
This navy bean soup recipe is the best use I have ever found for a leftover ham bone! Be sure to save the pan drippings from the cooked ham - chill them so you can remove the fat and use the good-tasting juices to add even more flavor.
Provided by Allrecipes Member
Categories Bean and Pea Soups
Time 1h15m
Yield 6
Number Of Ingredients 9
Steps:
- In a large stockpot, add water, ham bone, and pre-soaked beans. Bring to a boil, reduce heat and simmer until beans are nearly soft.
- Remove bone and cut off remaining meat. Remove 1/3 of the beans and mash with a potato masher or food processor.
- Return ham and beans to the stockpot; add onion, carrots, celery, garlic powder, pepper, and paprika. If you are using dripping from a previously cooked ham add those now. Simmer until vegetables are tender and serve.
Nutrition Facts : Calories 459.3 calories, Carbohydrate 50.6 g, Cholesterol 46.9 mg, Fat 14 g, Fiber 19.7 g, Protein 33.8 g, SaturatedFat 4.7 g, Sodium 949 mg, Sugar 5.1 g
SPICY HAM AND BEAN SOUP
Make and share this Spicy Ham and Bean Soup recipe from Food.com.
Provided by Kathy Strickland
Categories One Dish Meal
Time 3h30m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Sort and wash beans.
- Place in dutch oven, add water and let soak for 2 hours (or soak over night).
- Bring beans to boil, reduce heat, simmer uncovered 1 hour.
- Add ham, potato, onion, carrot, celery; bring to a boil.
- Reduce heat; simmer 1 hour.
- Add remaining ingredients bring to a boil.
- Reduce heat and simmer uncovered about 1 hour until beans are done and soup has thickened.
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HAM AND BEAN SOUP | THE RECIPE CRITIC
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5/5 (2)Total Time 1 hr 10 minsCategory Main CourseCalories 436 per serving
- Heat a large stock pot to a medium heat. Add butter. Once the butter melts, add onion, carrots, celery, garlic, and 1/2 teaspoon salty. Sweat veggies until slightly softened, about 2-3 minutes. Add flour, cook 1 minutes.
- Add half of beans to a bowl. Use a fork to smash the beans. Add beans, bay leaves, thyme, remaining salt, and chicken stock, and ham hocks to the pot. Bring to a boil and reduce to a simmer. Cover and cook for 45 mintues or until ham hock meat is easily taken off of the bone.
- Remove the ham hock from the soup and shred meat from bone. Add back to the soup. Season with salt and pepper.
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