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
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
SHEILA'S BEAN & HAM SOUP
This has always been a favorite soup of mine. I wanted to make my own version, through trial and error this is the version I landed on and like best. Ham can be omitted if a vegetarian version is desired. Serve with cornbread or a nice toasted sourdough. It is very fool proof.
Provided by Sheila Nakata
Categories Bean Soups
Time 4h20m
Number Of Ingredients 13
Steps:
- 1. Combine beans and enough water to cover. Bring to a boil. Remove from heat and let set for 1 hour. Cool and drain.
- 2. Combine beans, water and all remaining ingredients. Bring to a boil. Lower heat, cover and simmer for 3-4 hours.
- 3. Add additional water if needed. Discard bay leaf. Remove ham hock to cool. Take masher and mash a portion of the beans to a thickened state. Leaving whole beans. Once ham hock is cooled pull meat from bone removing fat and skin. Place ham meat back into pot. Taste and season as needed. More salt may be needed. (Salt to taste)
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
WHITE BEAN AND HAM BONE SOUP
What to do with that leftover Easter ham bone? Try this tasty soup that is created from a ham stock, to use now, or later. Use your favorite dried white beans. My choice is Great Northern.
Provided by Bibi
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes Ham Soup
Time 11h45m
Yield 10
Number Of Ingredients 11
Steps:
- Combine ham bone and 4 quarts of water in a large stock pot of Dutch oven at least the night before. Bring to a boil, cover, reduce heat and simmer for 10 to 12 hours.
- In the meantime, place beans in a large pot with water to cover; soak overnight. Drain beans the next day and return to the pot.
- Remove ham bone from the pot and pick off any edible meat. Strain the stock and measure out 3 quarts for the soup. Remaining stock can be frozen.
- Pour 3 quarts of stock over the soaked beans. Add ham, celery, carrots, onion, and garlic. Season with salt and pepper. Bring soup to a boil, then reduce heat to a simmer. Cover, tilting the lid to allow steam to escape, and simmer until beans are tender, 1 1/2 to 2 hours. Add sherry in the last 30 minutes of cooking and season with salt and pepper.
- Ladle soup into bowls and sprinkle with fresh parsley.
Nutrition Facts : Calories 241 calories, Carbohydrate 32.6 g, Cholesterol 15.1 mg, Fat 5.6 g, Fiber 10 g, Protein 15.4 g, SaturatedFat 2 g, Sodium 435.8 mg, Sugar 2.5 g
SHEILA'S BLACK BEAN SOUP
I was shopping in a Bulk Food Store one day and overheard a young man asking the clerk where some ingredients would be....said he had to buy for "the best black bean soup in the world"...had the recipe in his hand. Long story short....clerk made a copy for me, and he was right!! Turns out, I see now as I go to post, that it is from 'Moosewood Restaurant Cooks at Home'. I had never heard of Moosewood Restaurant 'til I came to 'Zaar.....must be a super place to eat! Prep. time includes cook time.
Provided by mabers
Categories Low Cholesterol
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Cover the sundried tomatoes with the boiling water and set aside.
- In a large pot heat oil and saute the onions, garlic and jalapeno pepper, stirring frequently until soft.
- Add the cumin, 1/3 cup water and tomatoes.
- (Break up large chunks if you haven't already zapped them.).
- Bring to a boil.
- Cover and simmer over low heat for 5 minute.
- Add the undrained black beans and continue to simmer, stirring occasionally to prevent sticking.
- Drain and chop the sundried tomatoes and add to soup.
- Cook 5-10 minutes longer.
- Stir in cilantro and remove from heat.
- Puree half the soup in food processor or blender and return to pot.
- If soup is too thick, add some water or tomato juice if you prefer.
- Serve with a dollop of sour cream.
Nutrition Facts : Calories 355.8, Fat 8.4, SaturatedFat 1.2, Sodium 123, Carbohydrate 56.2, Fiber 18.5, Sugar 9.9, Protein 17.9
More about "sheilas bean ham soup recipes"
CLASSIC HAM & BEAN SOUP RECIPE | LAND O’LAKES
From landolakes.com
OLD-FASHIONED HAM AND BEAN SOUP | THE KITCHEN GIRL
From thekitchengirl.com
SHEILA'S BEAN & HAM SOUP | RECIPE | HAM AND BEAN SOUP, HAM …
From pinterest.com
TUSCAN WHITE BEAN SOUP WITH SAUSAGE AND KALE - FIND ALL RECIPE
From findallrecipe.com
FOODNEWSNEWS.COM
From foodnewsnews.com
CLASSIC HAM & BEAN SOUP - SIMPLY SATED
From simplysated.com
HAM AND BEAN SOUP - SERIOUS EATS
From seriouseats.com
SHEILA'S BEAN & HAM SOUP | YOUR WORST NIGHTMARE | COPY ME THAT
From copymethat.com
15 HAM AND BEAN SOUP RECIPE WITH CANNED BEANS
From selectedrecipe.com
SLOW COOKER HAM AND BEAN SOUP RECIPE - SUBURBAN SIMPLICITY
From suburbansimplicity.com
TRADITIONAL NEWFOUNDLAND BEAN SOUP WITH HAM - BONITA'S …
From bonitaskitchen.com
CROCKPOT HAM AND BEAN SOUP - MOM ON TIMEOUT
From momontimeout.com
OLD-FASHIONED HAM AND BEAN SOUP - INSANELY GOOD
From insanelygoodrecipes.com
TUSCAN SAUSAGE AND WHITE BEAN SOUP - FIND ALL RECIPE
From findallrecipe.com
HAM AND BEAN SOUP - THE RECIPE REBEL [VIDEO]
From thereciperebel.com
HAM SOUP - FIND ALL RECIPE
From findallrecipe.com
HAM AND BEAN SOUP RECIPE - LITTLE SUNNY KITCHEN
From littlesunnykitchen.com
THE MOST POPULAR SERIOUS EATS RECIPES OF 2022
From seriouseats.com
SHEILAS BEAN HAM SOUP RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search