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
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
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
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.
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.
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
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
1-HOUR HAM AND BEAN SOUP
Made this one up myself, from a mix of different recipes. No need to wait for dry beans to soak. You get great homemade soup in about an hour!
Provided by IHeartDogs
Categories One Dish Meal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat vegetable oil in a soup pot.
- Add carrots, celery and onion.
- Sauté for about 4 minutes, just until onion is beginning to soften.
- Add ham, sauté 2 minutes.
- Add garlic, sauté one more minute.
- Add 3 cups stock, bring to a low boil for about 10 minutes, stirring once or twice.
- Meanwhile, in a food processor, combine all but 1/2 of a can of beans, including juice, and the tomato sauce.
- Process until smooth.
- Add remaining stock to processor to thin mixture.
- Process to combine.
- Add mixture from processor into ham mixture.
- Add remaining 1/2 can of beans, stir to blend, bring to a boil, lower heat, cover and simmer for 30 minutes.
- Serve hot!
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
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
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
EASY HAMHOCK AND BEAN SOUP!
Delicious meaty soup that keeps me and the hubby warm during the winter, makes great left overs and is really cheap and healthy for you!
Provided by daniegirl91
Categories One Dish Meal
Time 2h
Yield 1 large pot, 6 serving(s)
Number Of Ingredients 7
Steps:
- .In a crock pot let the beans sit on low in water for about an hour till they are a little soft (make sure they are not to soft, they should still not be edible!).
- Place thawed ham hocks and beans into a large cooking pot and fill the pot half way with water and turn the heat on medium-medium high heat. Let it start to boil and make sure to stir every now and then (the beans like to stick to the pot.
- When it's boiled for about 10 minutes place in potatoes and let boil till the potatoes start to soften.
- After the potatoes have started to soften throw in the the carrots and onions and stir in the chicken bouillon cube.
- Let boil another 20 or 30 minutes then add salt and pepper to taste, and let the heat down to low.
- Warning! If you don't turn the heat down or off the beans will turn the whole soup into mush!
- With a sharp knife and a pair of tongs, grab the ham hocks (warning hot!) and start cutting off the good meat from the bone (I always leave in a little bit of fat for taste, not for eating though). Careful these suckers are slippery so use a cutting board. Discard bones once the meat has been removed (or give them to your dogs as a treat).
- Once the meaty chunks have been stirred in you can serve hot with cornbread! YUM!
Nutrition Facts : Calories 150.8, Fat 0.4, SaturatedFat 0.1, Cholesterol 0.1, Sodium 209.9, Carbohydrate 34.1, Fiber 4.2, Sugar 4.7, Protein 4.1
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