WHITE BEAN AND HAM SOUP
This leftover ham and bean soup recipe uses up extra ham in the fridge or freezer, and makes a quick and easy soup dinner everyone will love! Feel free to substitute any white bean you have on hand. Adapted with permission from Genius Kitchen.
Provided by Diana Johnson
Categories Soup
Time 25m
Number Of Ingredients 10
Steps:
- Empty one can of drained and rinsed Great Northern beans into a large bowl or flat baking dish. Mash the beans with the back of a fork or a potato masher. Set aside.
- Heat a large saucepan or stockpot over medium high heat while you chop the garlic, carrots, and onion.
- Melt the butter into the pan and immediately add the chopped onion, and carrot. Once the onion has started to soften, add the garlic.
- Let these sauté in butter until the onions are translucent and the carrots have started to soften. Make sure to move on to the next step before the garlic starts to brown.
- When the veggies are ready, stir in water, ham, thyme, salt and pepper, and the whole and mashed Great Northern beans. Stir gently to combine - you want the non-mashed beans to retain their shape in the final soup.
- Once the soup is simmering, ladle into dishes and call the crowd to the table!
Nutrition Facts : Calories 248 calories, Carbohydrate 35 grams carbohydrates, Cholesterol 25 milligrams cholesterol, Fiber 8 grams fiber, Protein 16 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 6 Servings, Sodium 624 grams sodium, Sugar 2 grams sugar
WHITE BEAN AND HAM BONE SOUP
What to do with that leftover Easter ham bone? Try this tasty soup that is created from a ham stock, to use now, or later. Use your favorite dried white beans. My choice is Great Northern.
Provided by Bibi
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes Ham Soup
Time 11h45m
Yield 10
Number Of Ingredients 11
Steps:
- Combine ham bone and 4 quarts of water in a large stock pot of Dutch oven at least the night before. Bring to a boil, cover, reduce heat and simmer for 10 to 12 hours.
- In the meantime, place beans in a large pot with water to cover; soak overnight. Drain beans the next day and return to the pot.
- Remove ham bone from the pot and pick off any edible meat. Strain the stock and measure out 3 quarts for the soup. Remaining stock can be frozen.
- Pour 3 quarts of stock over the soaked beans. Add ham, celery, carrots, onion, and garlic. Season with salt and pepper. Bring soup to a boil, then reduce heat to a simmer. Cover, tilting the lid to allow steam to escape, and simmer until beans are tender, 1 1/2 to 2 hours. Add sherry in the last 30 minutes of cooking and season with salt and pepper.
- Ladle soup into bowls and sprinkle with fresh parsley.
Nutrition Facts : Calories 241 calories, Carbohydrate 32.6 g, Cholesterol 15.1 mg, Fat 5.6 g, Fiber 10 g, Protein 15.4 g, SaturatedFat 2 g, Sodium 435.8 mg, Sugar 2.5 g
LEFTOVER HAM AND WHITE BEAN SOUP
Using a leftover ham bone gives this soup an amazing flavor, along with leftover ham, white beans, and lots of vegetables!
Provided by Sue Ringsdorf
Categories Soup
Time 1h25m
Number Of Ingredients 14
Steps:
- In a large stock pot, combine ham bone with chicken broth. Bring to a boil and then let simmer for 45 minutes. Take ham bone out of pot and remove any visible ham. Strain broth and then add pack to pot.
- Meanwhile, In a separate skillet, heat olive oil to medium heat. Add chopped leek, carrots, celery, cabbage, and spices (pepper, onion powder, and a little bit of salt). Sauté for approximately 5-6 minutes, or until veggies are starting to soften. Add garlic during the last 30 seconds.
- Pour all veggies into large stock pan. Then add remaining ham, cannelloni beans, thyme, and bay leaves. Simmer for another 20-30 minutes, or until flavors are well combined and the soup is hot.
- Serve with crackers or some crusty bread.
Nutrition Facts : Calories 305 kcal, Carbohydrate 33 g, Protein 28 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 53 mg, Sodium 1909 mg, Fiber 10 g, Sugar 4 g, UnsaturatedFat 6 g, ServingSize 1 serving
LEFTOVER HAM AND BEAN SOUP
Steps:
- In a large soup pot, heat olive oil. Add onion, celery and carrot and cook for about 5 minutes until onion is tender.
- Add garlic, ham, ham bone, parsnip, bay leaves and the broth. If you don't have a ham bone, just skip it. Bring to a boil and lower heat to medium. Let cook for about 30 minutes.
- Add rinsed beans, cumin, thyme and season with salt and pepper. Continue cooking for another 30 minutes.
- Remove ham bone, bay leaves and parsnip. Garnish with parsley and serve.
Nutrition Facts : Calories 210 kcal, Carbohydrate 21 g, Protein 12 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 21 mg, Sodium 1527 mg, Fiber 5 g, Sugar 4 g, ServingSize 1 serving
WHITE BEAN 'N' HAM SOUP
"White Bean 'n' Ham Soup, for example is a winner on all three levels," she explains. "It's economical quick and yummy!" Bissy notes that while canned beans make this hearty main dish a fast fix, you can say money by soaking and cooking dry beans instead.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Mash one can of beans; set aside. In a large saucepan, saute the carrots and onion in butter. Stir in the water, ham, seasonings and whole and mashed beans; cook over medium heat until heated through. Discard bay leaf.
Nutrition Facts : Calories 162 calories, Fat 7g fat (3g saturated fat), Cholesterol 29mg cholesterol, Sodium 860mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 4g fiber), Protein 10g protein.
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
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