Bean Ham Soup Old Fashioned Recipes

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CLASSIC HAM & BEAN SOUP



Classic Ham & Bean Soup image

This savory soup is heartwarming-just like Grandmother used to make.

Provided by Land O'Lakes

Categories     Soup     Bean     Ham     Pork     Meat, poultry, and seafood     Vegetable     Soup and Stew     Main Course

Time 1h1m

Yield 8 (1 1/2-cup) servings

Number Of Ingredients 19

Soup
1 pound dry navy beans
1 1/2 pounds smoked ham shank *
6 cups water
2 cups chicken broth
1 medium (1/2 cup) onion, chopped
1 rib (1/2 cup) celery, chopped
2 teaspoons finely chopped fresh garlic
1 bay leaf
2 to 3 medium (1 cup) carrots, chopped
1 small (1/2 cup) red bell pepper, chopped
1/2 to 1 teaspoon salt
1/8 teaspoon pepper
Crostini
1/2 (9-ounce) loaf French baguette, sliced into 1/2-inch slices
2 tablespoons Land O Lakes® Butter melted
2 tablespoons finely choppe fresh parsley, ** if desired
Soup
Water

Steps:

  • Place beans into 5- to 6-quart heavy saucepan; cover with water to 2 inches above beans. Cook over high heat until water comes to a boil. Boil 3 minutes; remove from heat. Cover; let beans soak 1 hour. Rinse; drain.
  • Return beans to saucepan. Add ham shank, water, chicken broth, onion, celery, garlic and bay leaf. Cook over medium-high heat 8-10 minutes or until mixture comes to a boil. Reduce heat to low. Cover; cook 85-90 minutes or until beans are tender.
  • Remove ham shanks with tongs. Cool slightly. Cut meat from bone; discard bone, fat and skin.
  • Chop meat; add back to soup. Add carrots, bell pepper, salt and pepper. Cook over medium-high heat 5-6 minutes or until mixture comes to a boil. Reduce heat to low; cook until carrots are tender.
  • Heat oven to 400°F.
  • Brush both sides of baguette slices with melted butter. Place bread slices onto ungreased baking sheet. Bake 3-5 minutes or until bottoms begin to turn golden brown. Turn slices over; sprinkle with chopped parsley, if desired.
  • Serve toasted bread slices with soup.

Nutrition Facts : Calories 430 calories, Fat 12 grams, SaturatedFat grams, Transfat grams, Cholesterol 60 milligrams, Sodium 1390 milligrams, Carbohydrate 49 grams, Fiber 15 grams, Sugar grams, Protein 32 grams

OLD FASHIONED BEAN AND HAM SOUP



Old Fashioned Bean and Ham Soup image

This is the stuff I grew up on; beans, ham and lots of flavor. Serve it with cornbread and it makes the perfect winter soup.

Provided by angie_pangie

Categories     Beans

Time 3h20m

Yield 1 cup, 6 serving(s)

Number Of Ingredients 7

1 lb dry pinto beans
8 cups water
4 cups water
1 1/2-2 lbs meaty smoked pork hocks
1 large onion, chopped (about 1 cup)
1/4 teaspoon ground black pepper
chopped red onion, for garnish (optional)

Steps:

  • Sort and rinse the beans and place in a 4 1/2 quart (or larger) dutch oven.
  • Add 8 cups of water. Bring to boiling and reduce heat.
  • Simmer, uncovered, 2 minutes. Remove from heat, cover and let stand for 1 hour.
  • Alternatively, place beans in dutch oven and cover with 8 cups of water. Cover and let soak overnight. (Do not do this step if you do steps #1-3.).
  • Drain and rinse beans.
  • Put the beans back in the dutch oven and add 4 cups of water and remaining ingredients (except red onion).
  • Bring to a boil and reduce heat.
  • Simmer, covered, for 1 1/4 to 1 3/4 hours or until the beans are tender and beginning to split.
  • Check beans occasionally during cooking. Add water if necessary, or you can remove the lid the last 10 minutes of cooking if the beans are too runny.
  • Remove from heat.
  • Remove pork hock and cool slightly. Trim off meat and chop, return meat to the beans. Heat through.
  • Add salt to taste if your pork isn't very salty.
  • Top with red onion, if desired.
  • To serve, place a piece of cornbread in a bowl and spoon the soup over the cornbread.

Nutrition Facts : Calories 57.6, Fat 0.7, SaturatedFat 0.1, Sodium 126, Carbohydrate 11.4, Fiber 0.4, Sugar 1.1, Protein 4.2

OLD FASHIONED BEAN AND HAM SOUP



Old Fashioned Bean and Ham Soup image

I took a little from one recipe and a little from another recipe to come up with the kind of bean soup we like....putting it here for safe keeping....

Provided by CIndytc

Categories     Stocks

Time 3h45m

Yield 12 serving(s)

Number Of Ingredients 15

2 lbs dried great northern beans, rinsed, drained & picked over
4 ham hocks, 2 fresh and 2 smoked or 4 ham bone
2 onions, chopped
2 cloves, garlic minced
3 potatoes, pared and cubed
3 carrots, diced
1 cup celery, diced
3 quarts water
2 teaspoons dried thyme
1 teaspoon dried marjoram
1 teaspoon pepper
1/2 teaspoon rubbed sage
1/2 teaspoon dried savory
parsley
salt

Steps:

  • Put rinsed beans in pan and cover up to 2 inches past beans in large pot -- let sit overnight.
  • Drain, put beans back in pot, add water and the rest of ingredients.
  • Bring to boil, turn to simmer and cover.
  • Simmer for at least 3 hours or until beans are soft.
  • Take out bones and dice up any meat on bones and put back into pot -- You can add more ham if you want.
  • Discard fat and bones.
  • Season to taste with pepper and salt and parsley.

Nutrition Facts : Calories 314, Fat 1, SaturatedFat 0.3, Sodium 39.1, Carbohydrate 60.3, Fiber 17.5, Sugar 3.8, Protein 18.1

OLD-FASHIONED HAM AND BEAN SOUP



Old-Fashioned Ham and Bean Soup image

Stay warm this winter with a big bowl of old-fashioned ham and bean soup. It's a hearty, healthy, budget-friendly meal the whole family will love.

Provided by insanelygood

Categories     Recipes     Soup

Time 4h40m

Number Of Ingredients 12

1 pound dry Great Northern beans
8 cups water
1/2 teaspoon salt
1 ham hock
1 cup chopped carrots
1/2 stalk celery, chopped
1 cup chopped onion
1 teaspoon minced garlic
1 teaspoon mustard powder
2 bay leaves
2 cups chopped ham
1/2 teaspoon ground white pepper

Steps:

  • Prepare the beans: rinse and discard broken or discolored ones. Bring water to a boil and flavor it with salt. Remove from heat and add the beans. Let the beans soften in the hot water for at least 1 hour.
  • After soaking, place the pot on high heat and add the ham bone, carrots, celery, onion, garlic, mustard powder, and bay leaves. Stir well and bring to a boil. Reduce to low heat and let the soup simmer for 1 more hour.
  • Remove the ham bone and stir in the chopped ham. Let it simmer for 30 more minutes, stirring occasionally. Season with ground white pepper to taste. Serve hot and enjoy!

Nutrition Facts : Calories 257 cal

THE BEST BEAN AND HAM SOUP



The Best Bean and Ham Soup image

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

1 (20 ounce) package 15 bean mixture, soaked overnight
1 ham bone
2 ½ cups cubed ham
1 large onion, chopped
3 stalks celery, chopped
5 large carrots, chopped
1 (14.5 ounce) can diced tomatoes, with liquid
1 (12 fluid ounce) can low-sodium vegetable juice
3 cups vegetable broth
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
1 tablespoon chili powder
3 bay leaves
1 teaspoon ground black pepper
1 tablespoon dried parsley
3 tablespoons lemon juice
7 cups low fat, low sodium chicken broth
1 teaspoon kosher salt

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

NAVY BEAN SOUP WITH HAM



Navy Bean Soup with Ham image

Use smoked ham hocks to add hearty flavor to a navy bean soup made from scratch.

Provided by jerry_smart

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

Time 2h50m

Yield 8

Number Of Ingredients 10

1 (16 ounce) package dry navy beans - picked over, rinsed, and drained
10 sprigs fresh parsley
2 sprigs chopped fresh thyme
1 bay leaf
2 large smoked ham hocks
1 carrot, coarsely chopped
1 onion, coarsely chopped
1 clove garlic, coarsely chopped
8 cups cold water
1 pinch kosher salt and freshly ground black pepper to taste

Steps:

  • Place navy beans into a large pot and cover with cold water by 2 inches. Bring to a boil, reduce heat to low, and simmer for 5 minutes. Remove pot from heat, cover, and let stand for 1 hour. Drain beans.
  • Use a small piece of kitchen twine to tie parsley and thyme sprigs and bay leaf into a small bundle. Place soaked beans, herb bundle, ham hocks, carrot, onion, and garlic into a large soup pot or Dutch oven. Pour 8 cups cold water over ingredients. Bring to a boil, reduce heat to low, and simmer until beans and ham hocks are tender, about 1 1/2 hours.
  • Turn off heat; remove ham hocks and let cool. When they are cool enough to handle, remove meat from the bones, discarding the bones, fat, and skin. Chop ham into small cubes. Remove and discard herb bundle.
  • Transfer about 3 cups cooked beans along with some cooking liquid into a blender; puree beans. Pour pureed beans back into soup, add cooked ham, and bring back to a simmer over medium heat. Season with kosher salt and black pepper to taste.

Nutrition Facts : Calories 339.5 calories, Carbohydrate 39.3 g, Cholesterol 34 mg, Fat 11.6 g, Fiber 15.4 g, Protein 20.6 g, SaturatedFat 3.8 g, Sodium 110.7 mg, Sugar 2.3 g

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