Hearty Ham Potato And Bean Soup With A Kick 5fix Recipes

NAVY BEAN, HAM AND POTATO SOUP

Steps:

• Sort, wash and soak beans overnight. Drain, rinse and put in the crock pot, stirring in all of the remaining ingredients. Add enough water to cover all ingredients, typically almost to the top of the pot. I usually increase the garlic because we love it. Be careful with the salt, I add sparingly to compensate for the ham hock and the additional diced ham. Cover crock pot, cook on high for 3 hours, turn to low for 6 hours or more. I remove the ham hock, cut the meat off, cutting away the fat it in the process and place remaining meat back into the pot.

~ POTATO, HAM & BEAN SOUP ~

Steps:

• 1. In a dutch oven, over medium heat - melt butter. To this add the onion, celery, carrots and garlic. Salt and pepper. Cook and stir until veggies are beginning to become tender.
• 2. Once veggies are cooked, add the broth, bullion, potatoes, thyme if using and parsley. Bring to a boil and then simmer until potatoes are tender. ( About 25 minutes.)
• 3. Smash 1 can of beans with potato masher and set aside.
• 4. Once potatoes are tender, stir in whole and smashed beans. Stir. Continue simmering, another 5 minutes. Add ham and stir.
• 5. Mix together the sour cream, cream, and flour.
• 6. Stir this mixture into the potato mixture and then add the cheese, stir until melted. I then took my potato masher and twice smashed down the soup mixture, just enough to smash some of the potatoes. You can skip this part, just makes the soup a little thicker.
• 7. Now, taste soup and adjust salt and pepper accordingly.
• 8. Serve in individual bowls and add some shredded cheese if desired.

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, 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.

15 BEAN AND HAM SOUP

Steps:

• Notes before you begin: Sort through your beans carefully and discard any small stones or debris, and any damaged beans. Rinse the beans with cool water. You have two options for preparing your beans before you cook them. You can either 1) soak them overnight in cold water, or 2) cover the beans with water, bring to a boil for 5 minutes, then turn off the heat, cover the beans and let rest for 70 minutes in the hot water. Drain the beans and add them to a large stock pot. Now your beans are ready to use.
• To your stock pot and beans, add the ham bone, chopped ham, bacon bits, half the onion, half the celery, half the carrots, and enough broth to cover 2 inches over the beans. Season with Worcestershire sauce, Liquid Smoke, Dijon mustard, chili powder, bay leaves, pepper, parsley, rosemary.
• Simmer uncovered over low heat, stirring occasionally, for about 2.5 hours. Add more chicken broth as needed to keep beans covered.
• Remove the ham bone. Add diced tomatoes and chillies, vegetable juice, and remaining vegetables. Continue to simmer for 1 hour. Add more broth as needed.
• Add the seasoning packet that came with the dry beans. Add lemon juice. Add salt and pepper to taste. Simmer for 30 minutes while you make cornbread, rice, or other side dishes. Remove bay leaves before serving.
• TIPS: It is important that you don't add acidic ingredients such as tomatoes or lemon juice until the end of the cooking process as noted above. Acid tends to affect cooking times and can make beans tough and chewy.
• Beans contain a natural sugar called Riffanose that is not digestible by the human body and can cause excess gas. One way to cut down on the gas is to cook a large, peeled potato with your beans for at least one hour. I cut the potato in half and add it during the first hour of cooking. Be sure to take it out and discard it. Eating it can make you sick to your stomach, as the potato absorbs a large percentage of the Riffanose.
• Finally, it's important to note that it takes several hours for the flavor of this soup to properly develop, so resist the urge to taste it until the last 30 minutes. Definitely do not add salt until the end because it tends to get saltier as the broth cooks out. If you find it to be too salty, add hot water. As with any soup or stew, the flavor is best the next day, so feel free to make ahead. This soup can be made in the crock pot, using a full 8 hours cooking time. It freezes well.