Zesty Ham And Bean Soup 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.

THE BEST BEAN AND HAM SOUP

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.

HAM AND BEAN SOUP I

Steps:

• Boil sausage to remove excess fat, and cut into bite-size pieces.
• Skin ham hocks, and remove excess fat. In a large pot, brown sausage and ham hocks over medium heat. Drain off excess fat.
• Add potatoes, celery, parsley, beans, tomato sauce, tomatoes, salt, pepper, chili sauce, bay leaves, garlic, and Worcestershire sauce to the meat; add just enough water to cover. Bring to boil, then reduce to simmer. Cover, and continue to cook for 2-3 hours.
• Remove ham hocks and cut meat into bite-size pieces. Return meat to pot. Serve.

ZESTY HAM AND BEAN SOUP

Steps:

• Heat oil in a large soup pot or dutch oven over medium heat.
• Add shallots and garlic and cook until beginning to brown, then stir ham into the pot.
• Add all canned ingredients, then the carrots and all the spices.
• Reduce heat to low and cover pot for one hour.
• Add chopped tomatoes and continue to heat on low for 15 - 20 minutes.
• Serve in bowls and top with shredded cheese if you like.

SPICY HAM AND BEAN SOUP

Steps:

• If you've got time, cover beans with water and soak, covered, overnight.
• Otherwise, cover beans with water and bring to a boil for a few minutes, then bring the heat down to low and simmer for 30 minutes or so.
• Drain (this helps cut down on any, uh, gas issues).
• Cover again with water, stock, or a combination.
• Add ham hocks and bring heat back to medium.
• Simmer for an hour or until beans are softened and meat is coming off the bones.
• Add water or stock as needed throughout cooking process.
• Remove ham hocks and set aside to cool.
• Add onions, tomatoes (with juice), garlic, spice, salt and sausage (if desired).
• Remove meat from ham hocks, shred into small pieces, and add to soup.
• Continue to simmer until beans are very soft.
• and tomatoes have broken down.
• Add lemon juice.
• Add salt and pepper to taste.
• Serve with crusty, rustic bread and a green salad.

SPICY HAM AND BEAN SOUP

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.

BEST HAM AND BEAN SOUP EVER

Steps:

• In a 3 quart saucepan, saute ham, onion and garlic in butter until onion is tender.
• Add the next seven ingredients; cover and simmer for 30 minutes or until vegetables are tender.
• Add peas and cook for 5 minutes. Add parsley and serve.

HAM AND BLACK BEAN SOUP

Steps:

• In a 3-qt. slow cooker, combine all ingredients. Cover and cook on high for 4-5 hours or until onion is tender.