Ham Green Bean And Potato Soup Recipes

HAM, BEAN AND POTATO SOUP

Steps:

• In a large saucepan, saute the ham, onion and garlic in butter until onion is tender. Add the next seven ingredients; cover and simmer until vegetables are tender, about 30 minutes. Add peas and cook until heated through, about 5 minutes longer. Stir in parsley.

HAM, BEAN, AND POTATO SOUP

Steps:

• Place beans into a large container and cover with several inches of cool water; let soak, 8 hours to overnight.
• Strain and rinse beans. Transfer to a large stockpot with ham bone, ham, tomato sauce, onions, celery, bouquet garni, parsley, baking soda, salt, and pepper. Cover with water and bring to a boil over medium-high heat.
• Reduce heat and simmer for 2 hours. Add potatoes and carrots, and continue to simmer until tender, about 20 minutes. Season with salt if necessary and remove ham bone to serve.

HAM, POTATO, & GREEN BEAN SOUP

Steps:

• Once all the ingredients are prepped, put them in a large saucepan.
• Fill pan with water until it just covers the ingredients.
• Bring to a boil. Boil until the potatoes and green beans are cooked. 15-20 minutes.
• Add salt to taste (usually a generous amount).

HAM GREEN BEAN AND POTATO SOUP

Steps:

• In a large pot, bring 8 cups of water to a boil.
• Peel and chop potatoes into bit sized chunks then add to pot of water. (Be careful, water may splash and will be hot)
• Boil potatoes for 15 minutes or until the largest chink of potato is soft all the way through. Then drain potatoes.
• Return the empty pot to the stove top. Keep heat at high. Add butter, ham, green beans, potatoes and milk. Bring to a boil. Stir and cook for 5 minutes.
• Add salt and pepper to taste.
• Ladle into bowls then top with cheddar cheese and chives if desired.

GREEN BEAN SOUP

Steps:

• In a large saucepan or soup kettle, combine all the ingredients. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender. Before serving, remove bay leaf and parsley and savory sprigs.

SLOW COOKER GREEN BEANS, HAM AND POTATOES

Steps:

• Halve beans if they are large, place in a slow cooker with water to barely cover, and add onion and ham hocks. Cover, and cook on High until simmering. Reduce heat to Low, and cook for 2 to 3 hours, or until beans are crisp but not done.
• Add potatoes, and cook for another 45 minutes. While potatoes are cooking, remove ham hocks from slow cooker, and remove meat from bones. Chop or shred meat, and return to slow cooker. Season with garlic powder, onion powder, seasoning salt, bouillon, and pepper. Cook until potatoes are done, then adjust seasoning to taste.
• To serve, use a slotted spoon to put beans, potatoes, and ham into a serving dish with a little broth.

HAM, POTATOES, AND GREEN BEANS

Steps:

• Cube the potatoes, peeling first if desired.
• String the beans and break into 2 inch pieces.
• Coarsely chop the onion.
• Place ham, potatoes, beans, black pepper, and onions into a wide, shallow pot or dutch oven.
• Add enough water to come within a couple inches of the top of the food.
• Bring the pot to a boil then simmer gently for 15 minutes or until potatoes are tender.
• This can be drippy so I suggest serving it in bowls or soup plates.
• Cornbread makes a good accompaniment if you want to sop up the juices.

HAM AND GREEN BEAN SOUP

Steps:

• Cover green beans with water in a large pot. Add ham, bouillon, paprika, and cayenne. Bring to a boil over high heat; reduce heat to low and let simmer until beans are tender, about 30 minutes. Remove from heat and let cool, 20 to 30 minutes.
• Meanwhile, melt butter in a frying pan over medium heat. Add flour and cook until almost brown, 3 to 5 minutes. Stir in diced onion; cook until it begins to brown, 7 to 8 minutes. Reduce heat to medium-low; cook and stir dried onions in the mixture until they begin to lightly brown, 3 to 4 minutes, being careful as they burn easily. Add paprika and pepper. Pour in water and stir until mixture is smooth.
• Whip sour cream in a bowl and mix into flour mixture until smooth. Stir sour cream mixture into cooled green beans. Heat soup over medium heat until simmering; cook until heated through, about 5 minutes. Serve.

HAM, BEAN AND POTATO SOUP

Steps:

• 1. In a skillet, saute ham, onion and garlic in butter until onion is tender.
• 2. Peel potatoes and add to a saucepan and cover with water. Bring to boil and then turn down to medium and continue to cook for 15 minutes or until potatoes are soft. Drain and rinse with cold water. Let rest for 5 minutes before chopping.
• 3. Take 1 can of drained beans and puree in blender with a little bit of water until thick and smooth.
• 4. To a large stockpot, combine sauteed items, chopped potatoes, pureed beans and the next 8 ingredients. Stir well to combine. Bring to a boil and then simmer for 40 minutes or until vegetables are tender.
• 5. To thicken the soup, stir together cornstarch and water until smooth. Slow stir into soup pot. Continue to cook for 5 more minutes to allow soup to thicken.

GREEN BEANS WITH POTATOES AND HAM

Steps:

• Combine ham hocks, onion, garlic, celery, thyme, bay leaf, chile, 3/4 teaspoon salt, and the water in a large pot. Bring to a boil over high heat. Reduce heat, and simmer, uncovered, 1 hour 30 minutes.
• Transfer ham hocks to a plate. Discard chile, and add potatoes to pot; simmer until just tender, 10 to 12 minutes.
• When ham hocks are cool enough to handle, pull meat off bones (discard bones), shred into bite-size pieces, and return to pot. Add green beans, and return to a simmer. Cover, and cook until beans are just tender, about 8 minutes. Season with pepper. Serve vegetables and meat with a slotted spoon; reserve broth for another use. If storing leftovers, store in broth.