Neighborhood Bean Soup Recipes

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NEIGHBORHOOD HAM AND BEAN SOUP



Neighborhood Ham and Bean Soup image

The flavors in this bean soup remind me of the bean soup my grandmother used to make on our farm in Ohio when I was a young girl. I love to make it during the winter months -- it doesn't last long. My daughter is now making it for her family as well. Maybe it's called "Neighborhood" bean soup because the neighbors love it when I make it -- it's a wonderful soup to share with special friends. It is great served wtih a nice piece of hot corn bread. I can't remember exactly where I found the recipe -- but I'm glad I have it and I hope you will feel the same.

Provided by Bobbie

Categories     Ham

Time 6h30m

Yield 10 serving(s)

Number Of Ingredients 15

2 cups dried great northern beans
5 cups chicken broth (low sodium is best)
3 cups water
1 large meaty ham bone (I use 2 or 3 smoked ham hocks)
2 -3 tablespoons chicken bouillon granules
1 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/2 teaspoon pepper
1/4 teaspoon rubbed sage
1/4 teaspoon dried savory
1 medium onion, chopped
3 medium carrots, chopped
2 celery ribs, chopped (I also put in a handful of the chopped celery leaves)
1 large potato, cut into cubes (optional, but very good)
1 tablespoon vegetable oil

Steps:

  • Place beans in a Dutch oven or soup kettle; add water to cover by 2".
  • Bring to a boil; boil for 2 minutes.
  • Remove from heat, cover and let stand for 1 hour. Drain.
  • Add broth, water, ham bone, bouillon and seasonings; bring to a boil.
  • Reduce heat; cover and simmer for 2 hours (I find I usually add at least an hour to this).
  • Sauté' onions, carrots and celery in oil; add to soup along with cubed potato (if using).
  • Cover and simmer 1 hour longer.
  • Debone ham and cut into chunks; return to soup.
  • Skim fat (I find I don't have any to skim).
  • I like to mash some of the beans once they get soft. My total cooking time is more like 6 hours than 4 hours.
  • Great served with corn bread.

NEIGHBORHOOD BEAN SOUP



Neighborhood Bean Soup image

This is absolutely delicious even though I used pinto beans instead of great northern. I put some ham in mine and used a lot of extra carrot and celery plus threw in some parsley. It has great flavor and is easy to prepare. Recipe courtesy of Taste of Home December/January 2012 and Cheryl Trowbridge of Windsor, Ontario.

Provided by AmyZoe

Categories     Ham

Time 3h30m

Yield 10 serving(s)

Number Of Ingredients 14

2 cups dried great northern beans
5 cups chicken broth
3 cups water
2 smoked ham hocks (or 1 meaty ham bone)
2 -3 tablespoons chicken bouillon granules
1 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/2 teaspoon pepper
1/4 teaspoon rubbed sage
1/4 teaspoon dried savory
2 medium onions, chopped
3 medium carrots, chopped
3 celery ribs, chopped
1 tablespoon canola oil

Steps:

  • Place beans in a Dutch oven or soup kettle and add water to cover by 2 inches.
  • Bring to a boil and boil for 2 minutes.
  • Remove from heat and cover and let stand 1 hour. Drain.
  • Add broth, water, ham bone, bouillon and seasonings and bring to a boil.
  • Reduce heat and cover and simmer for 2 hours.
  • Meanwhile, in a large skillet, saute the onions, carrots, and celery in oil until tender and add to soup.
  • Cover and simmer 1 hour longer.
  • Remove ham bone and cool slightly.
  • When cool enough to handle, remove meat from bone and cut into chunks and return to soup.
  • Discard bone and skim fat from soup.

Nutrition Facts : Calories 178.3, Fat 2.8, SaturatedFat 0.5, Cholesterol 0.2, Sodium 688.9, Carbohydrate 27.9, Fiber 8.6, Sugar 3.4, Protein 11.2

NEIGHBORHOOD BEAN SOUP



Neighborhood Bean Soup image

Even though I'm single, I make multiple servings of everything. Actually, this tendency has helped me to get to know my neighbors. A few of them always volunteer to be my guinea pigs whenever I try out a new recipe or two. -Cheryl Trowbridge, Windsor, Ontario

Provided by Taste of Home

Categories     Dinner     Lunch

Time 2h45m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 14

2 cups dried great northern beans
5 cups chicken broth
3 cups water
1 meaty ham bone or 2 smoked ham hocks
2 to 3 tablespoons chicken bouillon granules
1 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/2 teaspoon pepper
1/4 teaspoon rubbed sage
1/4 teaspoon dried savory
2 medium onions, chopped
3 medium carrots, chopped
3 celery ribs, chopped
1 tablespoon canola oil

Steps:

  • Sort beans and rinse with cold water. Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let soak for 1-4 hours or until beans are softened., Drain and rinse beans, discarding liquid. Return beans to pan; add broth, 3 cups water, ham bone, bouillon and seasonings; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. , Meanwhile, in a large skillet, saute the onions, carrots and celery in oil until tender; add to soup. Cover and simmer 45-60 minutes longer or until beans are tender. , Remove ham bone; cool slightly. Skim fat from soup. Remove meat from bone and cut into chunks; return to soup. Discard bone.

Nutrition Facts : Calories 203 calories, Fat 5g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 1001mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 9g fiber), Protein 13g protein.

THE BEST BEAN AND HAM SOUP



The Best Bean and Ham Soup image

I make this hearty soup using the ham bone from our Easter spiral ham. I serve it with corn muffins and fresh fruit. It makes a huge pot of soup, so invite some friends or just freeze several portions for later use. Remember to soak the beans the night before you make the soup.

Provided by BenevolentEmpress

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Pork Soup Recipes     Ham Soup

Time 10h25m

Yield 12

Number Of Ingredients 18

1 (20 ounce) package 15 bean mixture, soaked overnight
1 ham bone
2 ½ cups cubed ham
1 large onion, chopped
3 stalks celery, chopped
5 large carrots, chopped
1 (14.5 ounce) can diced tomatoes, with liquid
1 (12 fluid ounce) can low-sodium vegetable juice
3 cups vegetable broth
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
1 tablespoon chili powder
3 bay leaves
1 teaspoon ground black pepper
1 tablespoon dried parsley
3 tablespoons lemon juice
7 cups low fat, low sodium chicken broth
1 teaspoon kosher salt

Steps:

  • Place the soaked beans into a large pot and fill with enough water to cover by about 1 inch. Bring to a boil, then simmer over low for 30 minutes. Drain. Add the ham bone, ham, onion, celery, carrots, tomatoes, vegetable juice, and vegetable broth. Season with Worcestershire sauce, Dijon mustard, chili powder, bay leaves, pepper, parsley and lemon juice. Pour in enough of the chicken broth to cover the ingredients.
  • Simmer over low heat, stirring occasionally, for about 8 hours. Add more chicken broth as needed throughout the day. Remove the ham bone and season with salt if needed. Continue to simmer for a couple more hours. Remove bay leaves before serving.

Nutrition Facts : Calories 259.7 calories, Carbohydrate 37.9 g, Cholesterol 13.9 mg, Fat 3.6 g, Fiber 14.8 g, Protein 17.3 g, SaturatedFat 0.9 g, Sodium 1105.3 mg, Sugar 6.5 g

SENATE BEAN SOUP



Senate Bean Soup image

Choose to make your dinner on stovetop or slow cooker with this hearty soup made using pork and beans.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 4h35m

Yield 8

Number Of Ingredients 9

2 cups dried navy beans (1 lb), sorted and rinsed
12 cups water
1 ham bone, 2 lb ham shanks or 2 lb smoked pork hocks
2 1/2 cups mashed potatoes
2 teaspoons salt
1/4 teaspoon pepper
1 large onion, chopped (1 cup)
2 medium stalks celery, chopped (1 cup)
1 clove garlic, finely chopped

Steps:

  • In 4-quart Dutch oven, heat beans and water to boiling. Boil uncovered 2 minutes; remove from heat. Cover and let stand 1 hour.
  • Add ham bone. Heat to boiling; reduce heat. Cover and simmer about 2 hours or until beans are tender.
  • Stir in remaining ingredients. Cover and simmer 1 hour.
  • Remove ham bone; let stand until cool enough to handle. Remove ham from bone. Remove excess fat from ham; cut ham into 1/2-inch pieces. Stir ham into soup.

Nutrition Facts : Calories 330, Carbohydrate 45 g, Cholesterol 15 mg, Fiber 9 g, Protein 16 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 960 mg, Sugar 5 g, TransFat 1 g

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