Hearty Ham Bean Soup Casss Way Recipes

HEARTY HAM AND BEAN SOUP

Steps:

• Soak beans in water for a few hours or boil beans for 1 hour in water to soften them. Discard water.
• Add the beans, fresh water, salt, ham hocks, onions and, garlic to a large pot.
• Heat on medium-high heat until the soup starts to boil.
• Reduce heat to low and simmer for 2 to 3 hours.
• Remove the ham hocks from the soup and let cool. Shred when the hocks are easy enough to handle.
• Add the tomatoes and chili to the soup and simmer for 30 minutes.
• Return the shredded ham to the soup and add the lemon juice. Stir to incorporate.

HEARTY BEAN SOUP WITH HAM

Steps:

• In a small skillet, saute onion and green pepper in butter for 3 minutes. Add the garlic; cook 1 minute longer. Transfer to a Dutch oven or soup kettle. Stir in the remaining ingredients. Cover and cook over medium-low heat for 20 minutes or until heated through, stirring occasionally.

HEARTY HAM AND BEAN SOUP

Steps:

• Soak beans according to package directions Combine all ingredients except tomatoes and green onions in a soup pot or dutch oven. Bring to a boil, reduce heat and simmer for approximately three hours, or until the beans are very soft. Add water if the soup begins to get too thick. If the soup is too thin, simmer uncovered for a few minutes until it is the right consistency. Taste and add more salt and pepper, if needed. Add tomatoes and green onions. Simmer, uncovered, for 10 more minutes. Serve

HEARTY HAM AND BEAN SOUP RECIPE

Steps:

• Gather the ingredients.
• Bring the water and beans to a boil in a large saucepan or Dutch oven; boil for 2 minutes.
• Remove the beans from heat, cover, and let stand for 1 hour.
• Add the ham and ham bone or ham hock to the beans, along with onion, carrot, celery, bay leaf, and pepper. Bring to a boil.
• Skim any foam from top.
• Reduce heat, cover, and simmer until beans are tender-about 1 1/2 to 2 hours. If soup is too thick, add a little more water.
• Take out ham bone or ham hocks from the soup, if using, and place on cutting board.
• Dice or shred the meat and return it to the soup.
• Add the tomato sauce and salt, to taste, and simmer for about 15 minutes longer.
• Remove the bay leaf .

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.

HEARTY BEAN SOUP

Steps:

• Pour water over navy beans in a large container to cover by several inches; soak 8 hours to overnight.
• Combine soaked beans, chicken broth, water, onion, celery, garlic, and bay leaf in a large pot; bring to a boil. Reduce heat to low and simmer, partially covered, until beans are almost tender, about 1 hour.
• Stir tomato paste and sea salt into bean mixture; simmer soup another 45 minutes. Remove and discard bay leaf.
• Ladle about half the soup into a large bowl; pour soup into a blender, working in batches, filling blender no more than half full. Hold lid down; pulse a few times before leaving on to blend until smooth. Pour pureed soup into pot with unblended soup; stir in parsley and adjust salt and pepper to taste.

HEARTY HAM AND BEAN SOUP

Steps:

• Heat butter and olive oil in a large dutch oven or stockpot over MED HIGH. Once hot, add the ham bone and brown on all sides, about 2 minutes per side. Set ham bone aside on a plate.
• Reduce heat to MED, and add carrots, celery, and onion. Cook about 5 minutes, stirring often, until softened.
• Add garlic and cook another minute.
• Add beans, diced ham, Italian seasoning, cumin, thyme, black pepper, rosemary, and red pepper flakes (if using). Pour in chicken broth, water, and add bay leaves (if using), then give everything a gentle stir.
• Return ham bone to the pot, nestling it in, along with any juices that have accumulated on the plate (those are full of flavor).
• Increase heat to MED HIGH and cover. Once soup has come to a high simmer or gentle boil, reduce heat to MED LOW and simmer for about 30 minutes. Stir occasionally, as the beans and ham can settle to the bottom and you don't want them to scorch.
• Remove ham bone and bay leaves (if used), and give the soup a taste. If needed, add a pinch of salt. Ham bones contain a lot of sodium, so I prefer to add the salt afterwards, if needed. Serve hot.

HEARTY HAM AND VEGETABLE BEAN SOUP

Steps:

• Cook pasta until al dente (tender but firm).
• Drain and rinse under cold water.
• In a large Dutch oven, heat oil over medium heat and cook onions until softened.
• Add stock, carrots, garlic, sweet pepper and zucchini; bring to a simmer and cook for 3 to 5 minutes or until vegetables are tender.
• Stir in pasta, tomatoes, ham, beans, chick peas, and the rest of ingredients.
• Add salt and pepper to taste.
• Simmer for 5 minutes.
• Enjoy!

HEARTY HAM, POTATO, AND BEAN SOUP WITH A KICK #5FIX

Steps:

• 1. Empty the dried beans in a large bowl. Remove the flavor packet and set aside.
• 2. Fill the bowl with enough cold water so that the beans are entirely covered.
• 3. Refridgerate 8 hours or overnight.
• 4. Rinse off the beans and drain all the water.
• 5. Place the soaked beans, potatoes, chicken broth, ham, drained tomatoes, and flavor packet in a slow cooker and stir to blend.
• 6. Cook on the low setting for 8 to 10 hours.