Easy Leftover Ham And Bean Soup Recipes

WHITE BEAN AND HAM SOUP

Steps:

• Empty one can of drained and rinsed Great Northern beans into a large bowl or flat baking dish. Mash the beans with the back of a fork or a potato masher. Set aside.
• Heat a large saucepan or stockpot over medium high heat while you chop the garlic, carrots, and onion.
• Melt the butter into the pan and immediately add the chopped onion, and carrot. Once the onion has started to soften, add the garlic.
• Let these sauté in butter until the onions are translucent and the carrots have started to soften. Make sure to move on to the next step before the garlic starts to brown.
• When the veggies are ready, stir in water, ham, thyme, salt and pepper, and the whole and mashed Great Northern beans. Stir gently to combine - you want the non-mashed beans to retain their shape in the final soup.
• Once the soup is simmering, ladle into dishes and call the crowd to the table!

LEFTOVER HAM AND BEAN SOUP

Steps:

• In a large soup pot, heat olive oil. Add onion, celery and carrot and cook for about 5 minutes until onion is tender.
• Add garlic, ham, ham bone, parsnip, bay leaves and the broth. If you don't have a ham bone, just skip it. Bring to a boil and lower heat to medium. Let cook for about 30 minutes.
• Add rinsed beans, cumin, thyme and season with salt and pepper. Continue cooking for another 30 minutes.
• Remove ham bone, bay leaves and parsnip. Garnish with parsley and serve.

EASY LEFTOVER HAM AND BEAN SOUP

Steps:

• Peel and chop the onion and carrots, and chop the red pepper and celery stalks.
• Add the stock to a pot together with the vegetables, and cover the pot with a lid.
• Leave to cook for about 15 minutes or until the the veggies are tender.
• Add the beans (drained and rinsed) and cooked ham, tomato puree, salt, pepper and thyme, and leave to cook for a further 5 minutes.
• Remove the pot from the heat and garnish with chopped parsley.

LEFTOVER HAM AND BEAN SOUP

Steps:

• Heat olive oil in a large heavy-bottomed pot over medium-high heat.
• Cook the onion and carrots while occasionally stirring until softened, about 4-5 minutes. Add garlic and cook until fragrant, about 30 seconds.
• Stir in chicken stock and scrape up any browned bits from the bottom of the pot.
• Add ham bone, thyme, paprika, and bay leaves to the pot. Stir in beans.
• Cover the pot and bring the soup to a boil.
• Reduce the heat and simmer for 30 minutes while stirring occasionally.
• Remove the ham bone and strip it of any remaining ham and add the meat back into the pot.
• Serve with fresh chopped parsley, optional.

QUICK HAM AND BEAN SOUP

Steps:

• Bring water to a boil in a pot; add chicken bouillon and stir until dissolved.
• Drain and rinse 1 can Great Northern beans. Reduce heat to low and stir drained beans and remaining can of undrained beans into bouillon mixture in the pot. Add carrots, onion, celery, garlic, bay leaf, and black pepper to pot; bring soup to a boil.
• Stir ham into soup, reduce heat to low, and simmer until vegetables are tender, about 30 minutes. Season with salt.

QUICK AND EASY LEFTOVER HAM SOUP

Steps:

• Heat broth in a saucepan over high heat. Add ham, corn, navy beans, and onion. Add dried parsley, thyme, salt, red pepper flakes, and hot sauce. Cook over high heat for 5 minutes. Reduce heat to low and cook about 5 minutes more. Finish with fresh parsley before serving.

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.