Cosy Ham And Bean Soup Recipes

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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

HAM-AND-BEAN SOUP RECIPE



Ham-and-Bean Soup Recipe image

A leftover Easter ham bone is the foundation for this easy, hearty meal.

Provided by Paige Grandjean

Time 6h15m

Yield Serves 8

Number Of Ingredients 10

6 cups unsalted chicken stock
1 pound dried Great Northern beans, sorted of debris and rinsed
1 tablespoon chopped fresh thyme
1 ½ teaspoons kosher salt
½ teaspoon black pepper
3 garlic cloves, chopped (about 1 Tbsp.)
3 celery stalks, cut into 1/2-inch pieces (about 1/2 cup)
2 large carrots, cut into 1/2-inch pieces (about 1 cup)
1 small yellow onion, cut into 1/2-inch pieces (about 1 cup)
1 large, meaty ham bone (about 4 lb.)

Steps:

  • Stir together chicken stock, Great Northern beans, thyme, salt, pepper, garlic, celery, carrots, and onion in a 5- to 6-quart slow cooker. Place ham bone in the center of mixture; cover and cook on HIGH until beans are tender, about 6 hours. Remove ham bone; let stand until cool enough to handle. Remove meat from bone; discard fat, gristle, and bone. Shred meat, and stir into soup.

COSY HAM-AND-BEAN SOUP



Cosy Ham-And-Bean Soup image

This is out of Chatelaine mag. It has low fat, protein and very healthy veggies and taste good too. This asks for black beans but I have used pinto (didn't have the black on hand)with fine results so I would say to use the beans you like the best. For ZWT this is in the Spanish devision because of the olive oil, garlic and tomato. This was a combo that my dad loved and used often, he was a grand Son of Spain who was born in Andalusia shortly before my grand parents moved to the U.S.

Provided by Annacia

Categories     Beans

Time 30m

Yield 5 serving(s)

Number Of Ingredients 16

3 large carrots, peeled
3 garlic cloves
1 onion
1 tablespoon olive oil
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon dried oregano leaves
1 teaspoon salt
2 large tomatoes
1 1/2 cups chopped ham
2 cups water
10 ounces undiluted chicken broth
1 cup frozen corn
19 ounces black beans
1/3 cup chopped fresh parsley
1 teaspoon Tabasco sauce (optional)

Steps:

  • Slice carrots into thin rounds, mince the garlic, and coarsely chop the onion.
  • Coat a large saucepan with oil and set over medium-high heat.
  • Add carrots, garlic and onion. Sprinkle with paprika, chili powder, oregano and salt.
  • Stir occasionally until onion is softened, about 5 minutes.
  • While onion is cooking, coarsely chop tomatoes.
  • Add ham to onion mixture and stir often until ham is lightly browned, about 2 minutes.
  • Add tomatoes, water, undiluted chicken broth and corn.
  • Using a wooden spoon, scrape up and stir in brown bits from pan bottom to add flavour.
  • Bring to a boil, then reduce heat to medium-low. Cover and simmer, stirring occasionally, to develop flavour, 8 minutes.
  • Meanwhile, drain and rinse beans. Add to pan and stir often until warm, 3 minutes.
  • Remove from heat. Stir in parsley and Tabasco.

Nutrition Facts : Calories 274.6, Fat 6.6, SaturatedFat 1.5, Cholesterol 21.8, Sodium 1339.3, Carbohydrate 36.2, Fiber 10.7, Sugar 5.2, Protein 20.2

MOM'S BEST HAM AND BEAN SOUP



Mom's Best Ham and Bean Soup image

It's a long list of ingredients... but sooo good. My mother made the best Ham and Bean Soup, my recipe is AS CLOSE to hers as I can remember; today my own family and friends love this soup. Oh, my hubby insists this soup alone would be worth another proposal!

Provided by Sharon Hill

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

Time 2h50m

Yield 12

Number Of Ingredients 22

1 cup dry navy beans
3 cups water
3 cups water
1 large meaty smoked ham bone
6 tablespoons chopped fresh parsley
2 whole bay leaves
3 tablespoons dried minced onion flakes
1 tablespoon minced fresh garlic
½ teaspoon dried thyme leaves
½ teaspoon dry mustard powder
½ teaspoon chili powder
½ teaspoon paprika
5 cups water
1 cup sliced celery
1 tablespoon olive oil
1 (28 ounce) can tomato puree
½ cup ketchup
3 tablespoons chicken soup base
3 tablespoons molasses
1 tablespoon brown sugar
¼ teaspoon cracked black pepper, or to taste
½ cup uncooked small shell pasta

Steps:

  • Place dry beans and 3 cups of water in a saucepan. Bring to a boil, cover, remove from heat, and allow to stand for 1 hour. Drain and rinse beans.
  • Place 3 more cups fresh water into a large pressure cooker. Add the soaked beans and ham bone, and stir in parsley, bay leaves, dried onion flakes, garlic, thyme, dry mustard, chili powder, and paprika. Seal the pressure cooker, and heat to 15 pounds per square inch. Cook under pressure for 7 minutes; add 1 minute for every 1,000 feet above sea level. Remove from heat, and allow pressure to subside naturally.
  • When pressure has reduced, open the lid of the cooker. Stir in 5 more cups of water, celery, olive oil, tomato puree, ketchup, chicken soup base, molasses, brown sugar, and cracked black pepper. Bring to a boil, reduce heat to low, and simmer the soup until the beans are tender, about 45 minutes. Stir in shell pasta, and simmer until the pasta is tender, about 15 more minutes.

Nutrition Facts : Calories 154.1 calories, Carbohydrate 29.4 g, Cholesterol 0.9 mg, Fat 2.1 g, Fiber 6.1 g, Protein 6.7 g, SaturatedFat 0.3 g, Sodium 930.9 mg, Sugar 11.1 g

SAVORY HAM AND BEAN SOUP



Savory Ham and Bean Soup image

Make and share this Savory Ham and Bean Soup recipe from Food.com.

Provided by ratherbeswimmin

Categories     Ham

Time 55m

Yield 7 serving(s)

Number Of Ingredients 9

4 (15 ounce) cans navy beans or 4 (15 ounce) cans great northern beans, rinsed and drained
1 1/2 cups diced cooked ham
1 large onion, chopped
1 cup sliced celery
1 teaspoon dried thyme
1/2 teaspoon ground black pepper
1/2-1 teaspoon minced garlic
2 (14 ounce) cans chicken broth (low sodium if desired)
3 cups water

Steps:

  • In a large soup pot, add the beans, ham, onion, celery, thyme, pepper, and garlic; stir to combine.
  • Add in chicken broth and water; stir.
  • Bring to a boil, lower heat.
  • Cover and let simmer 20-30-40 minutes or until vegetables are tender.

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