CONTEST-WINNING HAM AND BEAN SOUP
I learned to make this soup when we lived in Pennsylvania near several Amish families. It's a great way to use up ham and mashed potatoes. It freezes well, too. -Amanda Reed, Milford, Delaware
Provided by Taste of Home
Categories Lunch
Time 2h
Yield 15 servings (3-3/4 quarts).
Number Of Ingredients 15
Steps:
- Place beans in a Dutch oven; 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 to 4 hours or until beans are softened. Drain and rinse beans, discarding liquid. , In the same pan, saute onions in oil for 2 minutes. Add celery; cook until tender. Stir in the beans, water, ham, potatoes, carrot, Worcestershire sauce, salt, thyme, pepper and bay leaves. Add ham bone. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until beans are tender. , Discard bay leaves. Remove ham bone; and set aside until cool enough to handle. Remove ham from bone and cut into cubes. Discard bone. Return ham to soup; heat through. Garnish soup with parsley.
Nutrition Facts : Calories 231 calories, Fat 7g fat (2g saturated fat), Cholesterol 33mg cholesterol, Sodium 680mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 6g fiber), Protein 17g protein.
HAM AND BEAN SOUP II
Best use I have ever found for left over ham! Be sure to save the pan drippings and chill them so you can remove the fat leaving behind the good tasting juices that flavor the soup broth so well.
Provided by Diane
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Yield 6
Number Of Ingredients 9
Steps:
- In a large stock pot, add water, ham bone and pre-soaked beans. Bring to a boil, reduce heat and simmer until beans are close to soft.
- Remove bone and cut off remaining meat. Remove 1/3 of beans and mash with potato masher or food processor.
- Return ham and beans back to stock pot and add onion, carrots, celery, garlic powder, pepper and paprika. If you are using dripping from a previously cooked ham add those now. Simmer until vegetables are tender and serve.
Nutrition Facts : Calories 459.3 calories, Carbohydrate 50.6 g, Cholesterol 46.9 mg, Fat 14 g, Fiber 19.7 g, Protein 33.8 g, SaturatedFat 4.7 g, Sodium 949 mg, Sugar 5.1 g
BASIC HAM AND BEAN SOUP
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
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 & BEAN SOUP WITH RIVELS
This is my mothers recipe. I love it in the winter with corn bread. Rivels are like tiny little dumplings and add so much goodness and texture to the soup. The soup is her southern version, but the rivels were added when she moved to the PA Dutch area. Cook and prep times are apporximate, since my mom boils the ham, celery and onion, ham hock, for at least an hour on medium. This freezes very well.
Provided by keen5
Categories One Dish Meal
Time 2h30m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- In a large pot (stock pot) a little more than half full of water, add 1 large chopped onion or less, 2 or 3 stalks of chopped celery and the ham hocks.
- Cook until ham hock is tender and celery is cooked down.
- Remove ham from bones, discard fat and return ham to pot.
- Add both cans of Great Northern beans.
- Bring to a boil.
- Turn heat down to medium and let it boil until the broth does not look watery, stirring often to prevent sticking (1-2 hours).
- Combine the flour, raw egg and salt in a small bowl.
- Stir together till crumbly with a fork.
- May have to use your fingers.
- Take parts of mixture and crumble over bean mixture in pot, with fingers, stirring a little after each.
- Dump any loose leftover flour from mixture into the beans to help thicken broth and then stir well.
- If you want more rivels, repeat the steps for making them.
- Lower heat to simmer, uncovered about 7 to 10 minutes.
- Stir occasionally to prevent sticking.
- Cover and cook 5 minutes more.
Nutrition Facts : Calories 247.6, Fat 3.5, SaturatedFat 0.8, Cholesterol 21.1, Sodium 59, Carbohydrate 41.2, Fiber 10.6, Sugar 0.9, Protein 13.9
" NOT YOUR AVERAGE" HAM & BEAN SOUP!
At one time I was making "Cowboy Caviar" at least once a week, but have since tapered off to maybe once every six months. Having an excess of canned beans (all kinds) in the cupboard I decided to make some bean soup. I got the ham bone in the pot and started emptying the cupboard. This is the result, tho measurements aren't exact, they're close. My dh, ds and our Mexican neighbor think I should "patent" this! It is probably too spicy hot for little ones.
Provided by jrtfan
Categories Beans
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 16
Steps:
- Place ham bone, onion, celery, carrots and water in a large stock pot.
- Bring to a boil and reduce heat to simmer, skimming foam occasionally.
- When meat is starting to separate from the bone, remove bone and allow to cool.
- Add bouillon, I used Ham Flavored Better Than Bouillon, garlic salt and pepper.
- Add beans, whatever kind you like, tomatoes and continue to simmer.
- Remove ham from bone and return ham to soup mixture along with cubed ham.
- At this point I recommend you taste test the soup for seasonings, but be careful, it doesn't bite your tongue, it grabs your throat!
- I served this with corn bread and fresh fried potatoes with bacon & onion. It gets better after a day or two in the refrigerator.
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