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

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HAM, BEAN AND POTATO SOUP



Ham, Bean and Potato Soup image

When I was a cook in a restaurant years ago, this was our best-selling soup. One taste and your family will agree it's a winner!

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 8 servings (2 quarts).

Number Of Ingredients 13

3/4 pound fully cooked ham, cubed
1 medium onion, chopped
2 garlic cloves, minced
2 tablespoons butter
2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
3 cups chicken broth
2 cups water
1 cup diced peeled potatoes
3/4 cup diced carrots
3/4 cup diced celery
1/4 teaspoon pepper
1/2 cup frozen peas
2 tablespoons minced fresh parsley

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.

Nutrition Facts : Calories 185 calories, Fat 7g fat (3g saturated fat), Cholesterol 30mg cholesterol, Sodium 1079mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 4g fiber), Protein 13g protein.

~ POTATO, HAM & BEAN SOUP ~



~ Potato, Ham & Bean Soup ~ image

Another hearty Potato soup I created this afternoon. The family thoroughly enjoyed it. I hope you do as well. The slight tang of the sour cream and cheese gave it awesome flavor. Enjoy!

Provided by Cassie *

Categories     Other Soups

Time 55m

Number Of Ingredients 16

2 Tbsp butter
1 c each - slivered or shredded carrots and chopped onion
1/2 c sliced celery
2 Tbsp chunky garlic paste or minced garlic
3 - 4 medium potatoes, peeled and cubed
1 Tbsp parsley paste or chopped parsley
salt & pepper - to taste
dried thyme - 1/2 tsp - optional
2 - 15.5 oz cans, great northern beans, drained and rinsed. - smash up one can of beans with potato masher
48 oz chicken broth
1 1/2 tsp better than buillion chicken flavored paste - or dried buillion
1 1/2 Tbsp flour
1 c sour cream
3/4 c heavy cream
4 - 6 oz shredded cheddar cheese
1 c cubed, cooked ham

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



Ham, Bean and Potato Soup image

This is a hearty soup with great flavor. Cooks up quickly but tastes like it's been cooking all day.

Provided by morsecodesnw

Categories     Ham

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 15

16 ounces ham, cooked and cubed
1 medium onion, chopped
2 garlic cloves, chopped
3 tablespoons butter
2 cups potatoes, cooked and diced
3 (16 ounce) cans great northern beans, rinsed and drained
4 cups chicken broth
1 cup water
3/4 cup carrot, diced
3/4 cup celery, diced
1 teaspoon ground pepper
1/2 teaspoon dried thyme
1/2 teaspoon paprika, smokey
2 tablespoons cornstarch
1/4 cup cold water

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.

Nutrition Facts : Calories 347.6, Fat 9, SaturatedFat 4.2, Cholesterol 40.9, Sodium 1293.1, Carbohydrate 40.1, Fiber 10.9, Sugar 1.9, Protein 27.3

HAM, BEAN, AND POTATO SOUP



Ham, Bean, and Potato Soup image

There's nothing more satisfying than home cookin', and there's nothing more home cookin' than a thick, hearty soup on a fall or winter's day. This is a very basic, traditional soup using a ham bone and the trimmings from a baked ham, pre-sliced or not. If you bake your own hams but have been throwing out the bone, you're missing out on something very special!

Provided by Steve A

Time 11h

Yield 8

Number Of Ingredients 13

1 pound dried great northern beans
1 (10 ounce) ham bone
1 pound cooked ham, diced
1 (8 ounce) can tomato sauce
2 large onions, chopped
4 stalks celery, sliced
1 bouquet garni
1 tablespoon dried parsley
¼ teaspoon baking soda
salt and ground black pepper to taste
water to cover
2 medium carrots, sliced
3 medium potatoes, peeled and cubed

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.

Nutrition Facts : Calories 425.1 calories, Carbohydrate 56.5 g, Cholesterol 31.8 mg, Fat 11.4 g, Fiber 15 g, Protein 25.6 g, SaturatedFat 4 g, Sodium 956.3 mg, Sugar 5.7 g

BASIC HAM AND BEAN SOUP



Basic Ham and Bean Soup image

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

1 pound dry great Northern beans
8 cups water
½ teaspoon salt
1 ham hock
1 cup chopped carrots
½ stalk celery, chopped
1 cup chopped onion
1 teaspoon minced garlic
1 teaspoon mustard powder
2 bay leaves
2 cups chopped ham
½ teaspoon ground white pepper

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 AND BEAN SOUP



Ham and Bean Soup image

Looking for a hearty recipe made using Progresso® cannellini beans? Then check out this soup that features ham, beans and vegetables - a delicious dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h15m

Yield 12

Number Of Ingredients 13

1 lb lean ham steaks, trimmed of fat
2 tablespoons olive oil
1 large white or sweet onion, chopped (1 cup)
1 bunch green onions, chopped (about 1 cup)
2 large carrots, chopped
2 stalks celery, chopped
1 tablespoon ham-flavored soup base (from a jar)
1/2 teaspoon pepper
2 cans (15 to 16 oz each) navy beans, drained, rinsed
2 cans (15 oz each) Progresso™ cannellini beans, drained
1 can (15 oz) black-eyed peas, drained
4 large Yukon Gold potatoes (about 2 lb), peeled, cubed
1 bag (6 oz) fresh baby spinach leaves

Steps:

  • Coarsely chop ham; reserve bone. In 6-quart Dutch oven, heat oil over medium-high heat. Cook chopped ham in oil 6 to 8 minutes, stirring occasionally, until browned.
  • Add white onion, green onions, carrots, celery, soup base and pepper. Cook 5 minutes, stirring frequently, until onion is tender.
  • Stir in reserved ham bone, the navy beans, cannellini beans, black-eyed peas and potatoes. Add enough water to cover. Heat to boiling; reduce heat to low. Cover; cook 45 minutes, stirring occasionally. Remove and discard ham bone. Stir in spinach just before serving.

Nutrition Facts : Calories 323, Carbohydrate 50 g, Fat 1, Fiber 11 g, Protein 21 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 1068 mg

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



Hearty Ham, Potato, and Bean Soup With a Kick #5FIX image

5-Ingredient Fix Contest Entry. There's nothing more satisfying than a bowl of steaming, homemade soup. This is such an easy recipe because everything goes right into your slow cooker. It's low-fat and high-fiber so it not only tastes great but is good for you. This is a great way to use leftover ham and if you have the ham bone, throw it on in for extra flavor. You can also substitute diced cooked chicken for the ham. Feel free to make this recipe your own by adding any other ingredients you have on hand, such as diced carrots, diced celery, shredded kale or collard greens, and even some diced andouille or smoked pre-cooked sausage. If you want to kick up the heat, try using a can of the diced tomatoes with habaneros instead of the chiles. While the flavor packet in the beans adds a great Cajun flavor, you can omit the package and add your own favorite herbs and spices. Let your creativity flow!

Provided by jpalmiero

Categories     Potato

Time 8h15m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 (8 ounce) bag 15 bean soup mix (with flavor packet)
2 cups Simply Potatoes Diced Potatoes with Onion
5 cups low sodium chicken broth
3 cups diced cooked ham
1 (10 ounce) can diced tomatoes with green chilies, drained

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.

Nutrition Facts : Calories 335, Fat 19.7, SaturatedFat 7.1, Cholesterol 95.2, Sodium 435, Carbohydrate 6.2, Sugar 0.4, Protein 33.6

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