Basic Ham And Bean Soup Recipes
SIMPLE BEAN SOUP WITH HAM BONE
Make and share this Simple Bean Soup With Ham Bone recipe from Food.com.
Provided by Bill From New Mexico
Categories Beans
Time 4h10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Simmer beans in water with ham bone for 2 hours.
- Add other ingredients, simmer 2 hours, until beans are tender.
- Remove meat from bone, discard bone.
Nutrition Facts : Calories 99.4, Fat 0.5, SaturatedFat 0.1, Sodium 1048.8, Carbohydrate 19.4, Fiber 7.2, Sugar 2.5, Protein 5.2
EASY HAM AND BEAN SOUP
Make and share this Easy Ham and Bean Soup recipe from Food.com.
Provided by CallMeBubbles
Categories Beans
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large saucepan, add all ingredients. Bring to a boil.
- Lower heat, cover and simmer 30 minutes.
Nutrition Facts : Calories 407, Fat 3.6, SaturatedFat 0.8, Cholesterol 6.4, Sodium 1391.6, Carbohydrate 67.3, Fiber 25.6, Sugar 4.8, Protein 27.6
SLOW COOKER HAM AND BEAN SOUP
This was a spur of the moment recipe I made to use the ham bone left from Easter. It's really easy and tastes great on a cold evening!
Provided by jroot
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes Ham Soup
Time 8h23m
Yield 8
Number Of Ingredients 12
Steps:
- Place 15-bean soup mix in a large bowl and cover with several inches of cool water; soak in refrigerator 8 hours to overnight. Drain and rinse.
- Place 15-bean soup mix, ham bone, cooked ham, chicken broth, water, onion, carrots, great Northern beans, garlic, black pepper, salt, and bay leaf in a slow cooker; stir to combine. Cook on Low for 8 to 10 hours.
Nutrition Facts : Calories 304.6 calories, Carbohydrate 32 g, Cholesterol 29.6 mg, Fat 10.2 g, Fiber 10.9 g, Protein 20.5 g, SaturatedFat 3.4 g, Sodium 1114.3 mg, Sugar 2.9 g
HAM AND BLACK BEAN SOUP
I originally made this slightly spicy soup for my husband, who enjoys black beans. But I ended up loving it, too! Even more compliments came from our neighbors who stopped by and stayed for supper.-Laura Meurer, Green Bay, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 4h25m
Yield 8 servings (about 2 quarts).
Number Of Ingredients 11
Steps:
- In a 3-qt. slow cooker, combine all ingredients. Cover and cook on high for 4-5 hours or until onion is tender.
Nutrition Facts : Calories 202 calories, Fat 3g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 1222mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 8g fiber), Protein 14g protein.
QUICK HAM AND BEAN SOUP
Steps:
- In a large saucepan, saute the carrots, celery and onion in butter until tender. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cook for 15 minutes or until heated through. Discard bay leaf.
Nutrition Facts : Calories 168 calories, Fat 7g fat (3g saturated fat), Cholesterol 30mg cholesterol, Sodium 1242mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 4g fiber), Protein 12g protein.
BEST HAM AND BEAN SOUP EVER
I got this recipe from a Newspaper Article many years ago from a woman who used to be a cook in a restaurant - she said "this was our best-selling soup. One taste and your family will agree it's a winner! --- Mary Detweiler, West Farmington, Ohio
Provided by Recipe USA
Categories Ham
Time 45m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In a 3 quart saucepan, saute ham, onion and garlic in butter until onion is tender.
- Add the next seven ingredients; cover and simmer for 30 minutes or until vegetables are tender.
- Add peas and cook for 5 minutes. Add parsley and serve.
Nutrition Facts : Calories 241.6, Fat 6.3, SaturatedFat 2.9, Cholesterol 29.8, Sodium 982, Carbohydrate 26.5, Fiber 7.8, Sugar 2.2, Protein 20
HAM AND BEAN SOUP II
Best use I have ever found for left over ham! Be sure to save the pan drippings and chill them so you can remove the fat leaving behind the good tasting juices that flavor the soup broth so well.
Provided by Diane
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Yield 6
Number Of Ingredients 9
Steps:
- In a large stock pot, add water, ham bone and pre-soaked beans. Bring to a boil, reduce heat and simmer until beans are close to soft.
- Remove bone and cut off remaining meat. Remove 1/3 of beans and mash with potato masher or food processor.
- Return ham and beans back to stock pot and add onion, carrots, celery, garlic powder, pepper and paprika. If you are using dripping from a previously cooked ham add those now. Simmer until vegetables are tender and serve.
Nutrition Facts : Calories 459.3 calories, Carbohydrate 50.6 g, Cholesterol 46.9 mg, Fat 14 g, Fiber 19.7 g, Protein 33.8 g, SaturatedFat 4.7 g, Sodium 949 mg, Sugar 5.1 g
HAM AND BEAN SOUP I
A delicious, hearty bean soup. Very meaty, with a zesty Louisiana spice to it. Serve with a crusty bread or a cheddar beer bread.
Provided by Jackie Marsh
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 3h30m
Yield 10
Number Of Ingredients 14
Steps:
- Boil sausage to remove excess fat, and cut into bite-size pieces.
- Skin ham hocks, and remove excess fat. In a large pot, brown sausage and ham hocks over medium heat. Drain off excess fat.
- Add potatoes, celery, parsley, beans, tomato sauce, tomatoes, salt, pepper, chili sauce, bay leaves, garlic, and Worcestershire sauce to the meat; add just enough water to cover. Bring to boil, then reduce to simmer. Cover, and continue to cook for 2-3 hours.
- Remove ham hocks and cut meat into bite-size pieces. Return meat to pot. Serve.
Nutrition Facts : Calories 826.4 calories, Carbohydrate 39.1 g, Cholesterol 158 mg, Fat 53.2 g, Fiber 10.9 g, Protein 47.1 g, SaturatedFat 18.4 g, Sodium 1600.5 mg, Sugar 5.3 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
SIMPLE AND EASY HAM AND BEAN SOUP
Another mystery recipe. I have no idea where it came from but it sure is good especially when served with corn sticks, hot from the oven. My recipe #74650. Plan to serve the next day, it's much better reheated. Ham shanks have meat on them, hocks do not. If you have to use hocks add a cup or so of chopped cooked ham.
Provided by Pierre Dance
Categories Ham
Time 2h
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Cover beans with water by 3 inches.
- Soak overnight in fridge, Wash and drain.
- Place all ingredients EXCEPT pepper and salt in a large pot.
- Cover with water by 1/2 inch. Mix well.
- Bring to a boil, reduce heat to simmer for 90 minute
- Add water if needed as needed.
- Remove ham shanks, split their skins, remove meat.
- Discard the skins, fat, and bones.
- Chop the meat, return it to the pot.
- Season to taste.
- Simmer 10 minute more.
- May be served at this time but it's much better reheated the next day.
Nutrition Facts : Calories 77.3, Fat 0.4, SaturatedFat 0.1, Sodium 71, Carbohydrate 14.2, Fiber 4.4, Sugar 1.2, Protein 4.9
QUICK HAM AND BEAN SOUP
I was in the mood for soup on a cold night and using a basic ham and bean soup, I created one that is ready in less than an hour, with items found in the pantry/fridge. Easy and delicious!
Provided by HARRYMARTINII
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes Ham Soup
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Bring water to a boil in a pot; add chicken bouillon and stir until dissolved.
- Drain and rinse 1 can Great Northern beans. Reduce heat to low and stir drained beans and remaining can of undrained beans into bouillon mixture in the pot. Add carrots, onion, celery, garlic, bay leaf, and black pepper to pot; bring soup to a boil.
- Stir ham into soup, reduce heat to low, and simmer until vegetables are tender, about 30 minutes. Season with salt.
Nutrition Facts : Calories 314.6 calories, Carbohydrate 47.6 g, Cholesterol 15.4 mg, Fat 4.7 g, Fiber 11.1 g, Protein 21.9 g, SaturatedFat 1.6 g, Sodium 641.1 mg, Sugar 1.3 g
SCRUMPTOUS & SIMPLE HAM & BEAN SOUP (NO GAS)
This is a long time favorite in our family, my wife & I grew up with "old fashioned ham & beans" as a staple with our families. We've added the brown sugar recently & find it a good addition as long as it's not overdone. There's no special preparation tips, even I can do this easily! We always use a 6 qt. pressure cooker for ham & beans, a slow cooker or large pot on stove top will work well, but for simplicity and overall "top of the line taste", nothing beats a pressure cooker! With all ingredients added, the lid placed on and pressure up to 15 lbs. it's 40 to 45 minutes to "ready to eat"! Preparation is very simple & uncomplicated. Go to your local butcher shop and ask for pork leg shanks, pork hocks will work (although they don't have enough meat for us) & of course, a chunk of bone-in ham is excellent. The key is, get as much bone as you can, this is the magic in "great ham & beans"! The leg shanks are perfect because of the leg bones, they're usually 10 to 12 in. long, have the butcher cut them in half or you can do it at home with a meat saw, this exposes more bone ends & marrow (the flavor catylist). If they're good shanks two or three will do a large pot of ham & beans. We like brown pintos & white great northerns, we use a 50/50 mix, any bean combination will work fine, "Don't stir the pot too much"or the white beans will become "mushy", doesn't hurt but beans should be whole. **Soak beans overnite in water with 1/4 cup of vinegar (Key ingredient for "removing gas") Have the beans well covered with water for soaking-remember they expand quite a bit and you don't want them to expand above the water level.
Provided by roza745
Categories One Dish Meal
Time 1h10m
Yield 12 bowls, 10-12 serving(s)
Number Of Ingredients 13
Steps:
- After soaking beans overnite in water & 1/4 cup vinegar, drain & place in cooker, add chicken broth & water to cover beans apoproximately 1 to 2 inches, then simply add all the ingredients, no order, just dump! No salt should be added, the uncooked beans don't like it, the ham will usually supply all the salt you need, if not, use a little sea salt or kosher after cooking. If using a pressure cooker (highly recommended) place on hot burner, cook at 15 lbs. pressure for approximately 40 minutes, can vary a few minutes on amount of ham in pot but not much. It's ready to eat! You'll be pleasantly surprised with the flavor, it's "simply delicious"! You will also be pleasantly surprised that there is "absolutely no gas"! If more juice is desired simply add some water, the juice is "fantastic"!
Nutrition Facts : Calories 38.8, Fat 1.5, SaturatedFat 0.5, Cholesterol 2.3, Sodium 416.4, Carbohydrate 3.3, Fiber 0.5, Sugar 2.3, Protein 3
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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. prep: 30 mins cook: 2 hrs 30 mins total: 2 hrs 60 mins Servings: 9 Yield: 8 to 10 servings Ingredients 1 pound dry great Northern beans 8 …
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Instructions. 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 ...
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