Campfire Bean N Ham Soup Recipes

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QUICK HAM AND BEAN SOUP



Quick Ham and Bean Soup image

If you like ham and bean soup but don't want to spend hours in the kitchen, this tasty, quick version will leave you with a satisfied smile. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner     Lunch

Time 30m

Yield 7 servings.

Number Of Ingredients 11

2 medium carrots, sliced
2 celery ribs, chopped
1/2 cup chopped onion
2 tablespoons butter
4 cans (15-1/2 ounces each) great northern beans, rinsed and drained
4 cups chicken broth
2 cups cubed fully cooked ham
1 teaspoon chili powder
1/2 teaspoon minced garlic
1/4 teaspoon pepper
1 bay leaf

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.

CAMPFIRE BEANS



Campfire Beans image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 4h40m

Yield 12 servings

Number Of Ingredients 8

4 cups dried pinto beans
1 whole ham hock
4 cloves garlic, minced
2 red bell peppers, diced
1 whole onion, diced
2 teaspoons chili powder
2 teaspoons ground black pepper
1 1/2 teaspoons salt

Steps:

  • Rinse the beans under cold water, sorting out any rocks or particles. Place the beans in a stockpot with the ham hock and cover with water by 2 inches. Bring to a boil, and then reduce to a simmer. Cover the pot and simmer for 2 hours, checking occasionally to make sure the water level is fine. Add more water as needed.
  • Throw in the garlic, red bell peppers and onions. Cover and continue cooking for another hour or two, remembering to check the water level.
  • Add the chili powder, black pepper, and salt (or more to taste). Then cover and cook until the beans are lovely and tender, another 20 to 30 minutes. The liquid should be very thick and stew-like, not thin like a soup.
  • Serve with cornbread as a meal, or spoon on top of nachos, tacos, etc.

BASIC HAM AND BEAN SOUP



Basic Ham and Bean Soup image

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

1 pound dry great Northern beans
8 cups water
½ teaspoon salt
1 ham hock
1 cup chopped carrots
½ stalk celery, chopped
1 cup chopped onion
1 teaspoon minced garlic
1 teaspoon mustard powder
2 bay leaves
2 cups chopped ham
½ teaspoon ground white pepper

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

PIONEER WOMAN'S CAMPFIRE BEANS



Pioneer Woman's Campfire Beans image

Another great recipe from the Pioneer Woman as shown on the foodnetwork. Serve with cornbread for a main dish or use on tacos, nachos, etc.

Provided by linguinelisa

Categories     Beans

Time 4h40m

Yield 10 serving(s)

Number Of Ingredients 8

4 cups dried pinto beans
whole ham hock
4 garlic cloves, chopped
1 medium onion, chopped
2 red bell peppers, seeded and chopped
1 1/2 teaspoons salt
2 teaspoons black pepper
2 teaspoons chili powder

Steps:

  • Sort beans and pick out rocks. Rinse and put in large stock pot. Cover with water by 1 inch and add the ham hock. Bring to a boil then cover and reduce heat to simmer. Cook 2 hours, checking often to see if more water is needed.
  • After initial 2 hours cooking, add remaining ingredients. Cover and cook 1 hour more (adding more water if necessary).
  • Remove lid after hour is up and continue cooking for 20 to 30 minutes till done. What you want is the consistency of a stew rather than a soup.
  • Serve with cornbread or on nachos, tacos, etc.

Nutrition Facts : Calories 284.1, Fat 1.1, SaturatedFat 0.2, Sodium 368.6, Carbohydrate 51.7, Fiber 13, Sugar 3.1, Protein 17.1

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