THE BEST BEAN AND HAM SOUP
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
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
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
JAMAICAN HAM AND BEAN SOUP
"Island vacation in a bowl" might be the best way to describe this hearty soup. A splash of lime juice and a hint of jerk seasoning add tropical taste. -Mary Lou Timpson, Colorado City, Arizona
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 7 servings (2-3/4 quarts).
Number Of Ingredients 13
Steps:
- In a Dutch oven, saute onion in oil until tender, 3-4 minutes. Stir in the ham, refried beans, broth, corn, chiles, salsa and jerk seasoning; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes, stirring occasionally., Stir in the olives and lime juice; heat through. Garnish servings with sour cream and lime slices.
Nutrition Facts : Calories 312 calories, Fat 9g fat (2g saturated fat), Cholesterol 33mg cholesterol, Sodium 2211mg sodium, Carbohydrate 38g carbohydrate (7g sugars, Fiber 9g fiber), Protein 20g protein.
SHEILA'S BLACK BEAN SOUP
I was shopping in a Bulk Food Store one day and overheard a young man asking the clerk where some ingredients would be....said he had to buy for "the best black bean soup in the world"...had the recipe in his hand. Long story short....clerk made a copy for me, and he was right!! Turns out, I see now as I go to post, that it is from 'Moosewood Restaurant Cooks at Home'. I had never heard of Moosewood Restaurant 'til I came to 'Zaar.....must be a super place to eat! Prep. time includes cook time.
Provided by mabers
Categories Low Cholesterol
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Cover the sundried tomatoes with the boiling water and set aside.
- In a large pot heat oil and saute the onions, garlic and jalapeno pepper, stirring frequently until soft.
- Add the cumin, 1/3 cup water and tomatoes.
- (Break up large chunks if you haven't already zapped them.).
- Bring to a boil.
- Cover and simmer over low heat for 5 minute.
- Add the undrained black beans and continue to simmer, stirring occasionally to prevent sticking.
- Drain and chop the sundried tomatoes and add to soup.
- Cook 5-10 minutes longer.
- Stir in cilantro and remove from heat.
- Puree half the soup in food processor or blender and return to pot.
- If soup is too thick, add some water or tomato juice if you prefer.
- Serve with a dollop of sour cream.
Nutrition Facts : Calories 355.8, Fat 8.4, SaturatedFat 1.2, Sodium 123, Carbohydrate 56.2, Fiber 18.5, Sugar 9.9, Protein 17.9
SHEILA'S SPLIT PEA SOUP
After a holiday dinner, when I have served a ham, I retain the ham bone to make this soup. It has become part of the whole holiday tradition, and is true comfort food.
Provided by JackieOhNo
Categories Ham
Time 2h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large soup pot, combine water, peas, broth, ham bone, marjoram, pepper, and bay leaf. Bring to a boil, then reduce heat. Cover and simmer for 1 hour, stirring occasionally.
- Remove ham bone and let cool. When you are able to handle it, cut meat off the bone and dice. Discard bone (or donate to the family dog). Add diced ham to soup pot.
- Stir in carrots, celery, and onion. Return to a boil; reduce heat, cover, and simmer for 30 minutes more, until vegetables are tender. Discard bay leaf.
Nutrition Facts : Calories 296, Fat 1.6, SaturatedFat 0.3, Sodium 380.8, Carbohydrate 51.2, Fiber 20.5, Sugar 9.2, Protein 21
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