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
HEARTY BEAN SOUP WITH HAM
This hearty soup is a real crowd-pleaser served with fresh corn bread. No one can believe how quick and easy it is to make.-Nelda Cameron, Cleveland, Texas
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 10
Steps:
- In a small skillet, saute onion and green pepper in butter for 3 minutes. Add the garlic; cook 1 minute longer. Transfer to a Dutch oven or soup kettle. Stir in the remaining ingredients. Cover and cook over medium-low heat for 20 minutes or until heated through, stirring occasionally.
Nutrition Facts : Calories 199 calories, Fat 6g fat (3g saturated fat), Cholesterol 22mg cholesterol, Sodium 806mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 6g fiber), Protein 12g protein.
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
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.
HAM BONE AND BEAN SOUP
Don't throw away the ham bone -- make bean soup! Plan a little bit ahead and use a ham bone to make this gluten-free soup. With just a few basic ingredients you can create a delicious comforting meal from leftovers.
Provided by Rick Kleinhans (kokodiablo)
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes Ham Soup
Time P1DT3h
Yield 8
Number Of Ingredients 12
Steps:
- Place bean mix into a large bowl and cover with several inches of water; soak for at least 24 hours. Drain completely.
- Bring chicken stock to a boil in a pot large enough to hold the beans and, eventually, the ham bone. Add the soaked beans; reduce heat and simmer until tender, about 1 hour.
- Bring stock and beans back to a boil. Add ham bone, onion, carrots, celery, garlic, and bay leaves. Reduce heat to low and simmer until vegetables are soft, about 1 hour. Add chopped ham, liquid smoke, and mustard powder. Stir and let simmer until flavors blend, about 30 minutes more.
- Remove ham bone from the soup. Season with salt and pepper.
Nutrition Facts : Calories 307.6 calories, Carbohydrate 38.3 g, Cholesterol 17.2 mg, Fat 8.2 g, Fiber 15.5 g, Protein 18.9 g, SaturatedFat 1.6 g, Sodium 1036 mg, Sugar 3.7 g
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
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
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.
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
15 BEAN AND HAM SOUP
This delicious soup is an upgrade to your typical pot of beans. It punches up the flavor with 15 types of beans, smoky ham, and layers of unique ingredients that will warm your soul on a chilly night. Serve it with homemade cornbread for a hearty, healthy, low fat, protein packed dinner. If you're family likes mildly spicy foods, try Hurst Cajun 15 Bean Blend for this recipe.
Provided by Faux Chef Lael
Time 4h30m
Yield 8-10 serving(s)
Number Of Ingredients 19
Steps:
- Notes before you begin: Sort through your beans carefully and discard any small stones or debris, and any damaged beans. Rinse the beans with cool water. You have two options for preparing your beans before you cook them. You can either 1) soak them overnight in cold water, or 2) cover the beans with water, bring to a boil for 5 minutes, then turn off the heat, cover the beans and let rest for 70 minutes in the hot water. Drain the beans and add them to a large stock pot. Now your beans are ready to use.
- To your stock pot and beans, add the ham bone, chopped ham, bacon bits, half the onion, half the celery, half the carrots, and enough broth to cover 2 inches over the beans. Season with Worcestershire sauce, Liquid Smoke, Dijon mustard, chili powder, bay leaves, pepper, parsley, rosemary.
- Simmer uncovered over low heat, stirring occasionally, for about 2.5 hours. Add more chicken broth as needed to keep beans covered.
- Remove the ham bone. Add diced tomatoes and chillies, vegetable juice, and remaining vegetables. Continue to simmer for 1 hour. Add more broth as needed.
- Add the seasoning packet that came with the dry beans. Add lemon juice. Add salt and pepper to taste. Simmer for 30 minutes while you make cornbread, rice, or other side dishes. Remove bay leaves before serving.
- TIPS: It is important that you don't add acidic ingredients such as tomatoes or lemon juice until the end of the cooking process as noted above. Acid tends to affect cooking times and can make beans tough and chewy.
- Beans contain a natural sugar called Riffanose that is not digestible by the human body and can cause excess gas. One way to cut down on the gas is to cook a large, peeled potato with your beans for at least one hour. I cut the potato in half and add it during the first hour of cooking. Be sure to take it out and discard it. Eating it can make you sick to your stomach, as the potato absorbs a large percentage of the Riffanose.
- Finally, it's important to note that it takes several hours for the flavor of this soup to properly develop, so resist the urge to taste it until the last 30 minutes. Definitely do not add salt until the end because it tends to get saltier as the broth cooks out. If you find it to be too salty, add hot water. As with any soup or stew, the flavor is best the next day, so feel free to make ahead. This soup can be made in the crock pot, using a full 8 hours cooking time. It freezes well.
Nutrition Facts : Calories 227.4, Fat 9.1, SaturatedFat 2.8, Cholesterol 34, Sodium 2347.2, Carbohydrate 14.7, Fiber 2.8, Sugar 6.2, Protein 21.6
OLD FASHIONED BEAN AND HAM SOUP
I took a little from one recipe and a little from another recipe to come up with the kind of bean soup we like....putting it here for safe keeping....
Provided by CIndytc
Categories Stocks
Time 3h45m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Put rinsed beans in pan and cover up to 2 inches past beans in large pot -- let sit overnight.
- Drain, put beans back in pot, add water and the rest of ingredients.
- Bring to boil, turn to simmer and cover.
- Simmer for at least 3 hours or until beans are soft.
- Take out bones and dice up any meat on bones and put back into pot -- You can add more ham if you want.
- Discard fat and bones.
- Season to taste with pepper and salt and parsley.
Nutrition Facts : Calories 314, Fat 1, SaturatedFat 0.3, Sodium 39.1, Carbohydrate 60.3, Fiber 17.5, Sugar 3.8, Protein 18.1
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
NAVY BEAN SOUP WITH HAM AND VEGETABLES
This soup has been a favorite of my family for years. I like to consider the recipe a general guideline which is forgiving and lends itself to modification depending on the cook. If you make this recipe as it stands, it is wonderful. Don't get too hung up on what ham you put in, but I think the post-Easter ham bone which still bears meat is the best for me. Pork hocks are good if you like a smokey flavor. Honey glazed ham works great when you want the hint of sweetness for your sweetie pie! Sometimes I buy a simple cooked ham-in-a-foil-bag at Costco or Sam's and add a bit of brown sugar and honey to the soup! (The ham that doesn't get used gets portioned and frozen for the next batches I make!)
Provided by Desert Mojo
Categories One Dish Meal
Time 3h20m
Yield 4-5 serving(s)
Number Of Ingredients 10
Steps:
- Rinse beans. In a large sauce pan (6 quart), add beans and 5 cups room temperature water. Bring to a boil then reduce heat and let simmer for 2 minutes. Remove from heat, cover and let stand for 1 hour. (You can always prepare the beans your way or according to the package).
- Drain and rinse the beans. In the same pot, add 5 cups of fresh water to the beans. Add the pork, onion, celery, chicken bullion, parsley, thyme and black pepper. Bring to a boil. Reduce heat to simmer, cover the pot and cook for 1 3/4 hours.
- Remove the pork to a plate to cool off. Add the carrots. Add the rutabaga or turnip or parsnip and simmer covered for 15 minutes or until tender.
- While the soup is simmering for the last 15 minutes, cut, pull or chop the pork into course pieces then add it back into the soup and turn off the heat.
- Let it rest for as long as you can hold out, then serve with some nice warm bread with butter on it. Yum.
Nutrition Facts : Calories 240.4, Fat 1.3, SaturatedFat 0.2, Cholesterol 0.5, Sodium 915.2, Carbohydrate 45.7, Fiber 16.4, Sugar 9.4, Protein 13.9
PINTO BEAN/HAM SOUP
This soup simmering on your stove will fill the whole house with the most tantalizing aromas. By the time that you ladle it out, your family (or guests) will likely be standing in line! I adapted the recipe from a Hungarian cookbook. When my family's extra-hungry, I serve it with "pocket bread" I've filled with either jam or cheese for a hearty variation.
Provided by Taste of Home
Categories Lunch
Time 3h20m
Yield 4 quarts.
Number Of Ingredients 15
Steps:
- Wash and sort beans. Soak in cold water overnight; drain. In a large 8-qt. soup kettle, combine the beans, carrots, onions, celery, garlic, meat and paprika. Add enough water to cover ingredients by 2 in. simmer, partly covered, for 2-1/2 hours or until the beans are tender, adding more water as needed. When beans are tender; remove meat to side dish. , To make Csipetke, mix flour, salt, egg and oil into stiff dough; let rest for 30 minutes. Divide into four parts. Flatten each part and pinch off pieces about the size of a cherry pit; roll between fingers and drop into hot soup. Cook 30 minutes. Blend in sour cream if desired. Mix in parsley and vinegar; adjust seasoning. Cut reserved ham into bite-size pieces; stir into soup.
Nutrition Facts : Calories 482 calories, Fat 25g fat (9g saturated fat), Cholesterol 121mg cholesterol, Sodium 191mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 8g fiber), Protein 35g protein.
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CLASSIC HAM & BEAN SOUP RECIPE | LAND O’LAKES
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5/5 (1)Calories 430 per servingTotal Time 1 hr 1 min
- Place beans into 5- to 6-quart heavy saucepan; cover with water to 2 inches above beans. Cook over high heat until water comes to a boil. Boil 3 minutes; remove from heat. Cover; let beans soak 1 hour. Rinse; drain.
- Return beans to saucepan. Add ham shank, water, chicken broth, onion, celery, garlic and bay leaf. Cook over medium-high heat 8-10 minutes or until mixture comes to a boil. Reduce heat to low. Cover; cook 85-90 minutes or until beans are tender.
- Chop meat; add back to soup. Add carrots, bell pepper, salt and pepper. Cook over medium-high heat 5-6 minutes or until mixture comes to a boil. Reduce heat to low; cook until carrots are tender.
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