THE BEST BEAN AND HAM SOUP
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
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
HAM AND BEAN SOUP I
A delicious, hearty bean soup. Very meaty, with a zesty Louisiana spice to it. Serve with a crusty bread or a cheddar beer bread.
Provided by Jackie Marsh
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 3h30m
Yield 10
Number Of Ingredients 14
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.
Nutrition Facts : Calories 826.4 calories, Carbohydrate 39.1 g, Cholesterol 158 mg, Fat 53.2 g, Fiber 10.9 g, Protein 47.1 g, SaturatedFat 18.4 g, Sodium 1600.5 mg, Sugar 5.3 g
QUICK HAM AND BEAN SOUP
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.
HAM AND BEAN TOMATO SOUP
Erin Lembke's take on this hearty classic is a thick tomato-based soup loaded with veggies and well-seasoned with herbs. Cayenne pepper gives it some zip. "I always make up a soup recipe as I go along," Erin writes from Bothell, Washington. "My husband, who doesn't usually care much for soup, really likes this one."
Provided by Taste of Home
Categories Lunch
Time 3h45m
Yield 7 servings.
Number Of Ingredients 16
Steps:
- Sort beans and rinse with cold water. Place beans in a Dutch over or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans, discarding liquid., In a Dutch oven or soup kettle, place ham hocks and water. Cover and bring to a boil. Reduce heat; simmer for 1 hour. Add beans; simmer 1 hour longer or until meat and beans are tender. Remove from heat. Cool slightly. Remove ham hocks. Cover and refrigerate ham hocks and soup., Remove meat from bones; discard bones. Set meat aside. Remove fat from broth. Return broth with the beans and meat to pan. Add the celery, carrots, onion and green beans. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 10 minutes. Add tomatoes and seasonings; cook for 10 minutes. Add cabbage; cook 35 minutes longer or until vegetables are tender.
Nutrition Facts : Calories 269 calories, Fat 10g fat (3g saturated fat), Cholesterol 34mg cholesterol, Sodium 1121mg sodium, Carbohydrate 27g carbohydrate (0 sugars, Fiber 10g fiber), Protein 19g protein. Diabetic Exchanges
HAM, WHITE BEAN AND TOMATO SOUP
I found this while searching for recipes to use up leftover ham, and it's 'after-work friendly' as well. This goes well with a green salad and breadsticks
Provided by Hey Jude
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Cook bacon in a large skillet over medium heat until just crisp, turning several times, about 4 minutes; remove bacon, crumble and set aside.
- Add onion and celery to skillet; cook until softened, about 5 minutes; stir in garlic, cook 1 minute; stir in spinach, cook until wilted, about 2 minutes.
- Season with red pepper flakes, allspice, salt and black pepper; add chicken broth, tomatoes, beans, ham, sage, thyme and parsley; cook until flavors blend about 20 minutes.
Nutrition Facts : Calories 295.7, Fat 7.8, SaturatedFat 2.6, Cholesterol 21, Sodium 846.1, Carbohydrate 38.4, Fiber 8.9, Sugar 4, Protein 19.7
OUTSTANDING HAM AND BEAN SOUP
This Old Fashion Ham and Navy Bean Soup crock pot recipe is a little time consuming, but the results are outstanding and well worth the time it takes to assemble and cook.
Provided by EleEng
Categories Very Low Carbs
Time 16h
Yield 10 ---, 10 serving(s)
Number Of Ingredients 11
Steps:
- The Day Before:.
- - Around 2 PM the day before take your 1 lb. 8 oz. bag of Navy Beans and rinse them off. Then pour the beans into your largest stove pot. Pour in six cups of water and bring to a boil, then simmer the beans for about two minutes. Turn off the heat and then place a lid on the pot and let sit to 9 PM or till you assemble the ingredients in your 6-qt crock pot. When boiling be careful because the beans will foam up and overflow the pot. Occasionally, check the pot throughout the day and evening to ensure the beans remain covered by the water; if not, add water till the beans are covered.
- - While this is going on take three or more fresh celery stalks and finely dice them into small pieces. You should end up with about 2 cups of celery.
- - Also, dice up 10 or more baby carrots till you reach 2 cups. I find it is a lot easier to just purchase a bag of baby carrots and dice these up.
- - Then take a large onion and dice it up into very small pieces until you have 2 cups worth.
- - Now take one large red and yellow bell peppers and finely dice until you have 1 ½ to 2 cups worth.
- - And finally, you will need 4 cups of diced ham. Normally, I purchase a two pound ham end piece and dice this up until I have four cups; you will have some ham left over. I use black forest ham to get the best flavor.
- - Now place all diced ingredients into a large sealed storage container and then refrigerate until you assemble the mix for cooking.
- The Night Before:.
- - Around 9 to 11 PM the night before drain the water from the pot containing the navy beans. Pour the beans into your 6-qt crock pot. Note, this recipe will probably fill the crock to its brim. I use a slow cooker liner bag in the crock to simplify cleanup.
- - Pour your previously prepared containers of diced celery, carrots, onions, peppers, and ham into the crock pot.
- - Sprinkle in 2 teaspoons of salt, 2 teaspoons of pepper, 1 teaspoon garlic powder, and then put in 2 bay leaves.
- - Mix all ingredients together with a large spoon.
- - Now pour in 2 cups of tomato or V8 juice, 6 cups of water, stir well, put the lid on, and turn the crock on to "LOW"; then go to bed.
- - For the first few hours the smell of onions will be strong, but this will dissipate as they cook into the soup.
- The Day of Serving:.
- - After cooking about15 hours the soup reached the bean softness and consistence we like. (We placed the crock on LOW at 9 PM the night before and it was done by 12 PM the next day.) Note every crock pot is different with regards to amount of heat it produces, therefore, after 12 hours I recommend you monitor the soup closely until it reaches the consistence you want.
- - Note, if the beans are still not soft after 12 to 13 hours of cooking turn the crock pot to "HIGH"; you make the determination.
- - About 1 to 3 hours before serving take a metal potato masher; a flat bottom one with holes seems to work best, and mash up some of the beans against the bottom of the crock pot; only mash a small portion. Mash just enough beans to make any clear fluid at the top of the crock pot take on the color of the beans and increase the overall thickness/consistence of the soup. You may have to do this one or more time until you are happy with the soup thickness. This way you do not have to pour a portion of the soup mix into a food processor to grind it up then place back into the crock as so many recipes call for in order to give your mix the typical bean soup appearance.
- - Note, if the soup is still too watery for your taste then let it sit for a while (keep heat on) until all solids settle to the bottom of the crock. After the beans have settled you may skim off the excess water using a small glass measuring cup. Do not remove too much; remove enough water to reach the consistency (thickness) you are looking for. Then stir, serve, and ENJOY.
- - Upon serving, let each guest add pepper and salt to suit their individual palate. In the past I would occasionally add some ketchup to my bowl for additional flavor. However, recently I discovered a few drops of Tabasco sauce really makes all the flavors in the soup "POP".
- - I recommend you freeze or refrigerate any leftovers for consumption at a later date. When reheating the soup you may need to add a little bit of water depending upon how thick your soup was initially.
- - If you plan on making corn bread to go along with the bean soup I recommend you start making it one hour before you serve the soup.
Nutrition Facts : Calories 125.4, Fat 3.4, SaturatedFat 1.1, Cholesterol 29.1, Sodium 1484.9, Carbohydrate 10.1, Fiber 2.1, Sugar 4.7, Protein 13.9
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