Ham And Stringgreen Bean Soup Recipes

Steps:

• Rinse and sort beans; soak according to package directions. Drain and rinse beans, discarding liquid. , Transfer beans to a 6-qt. slow cooker. Add tomatoes; crush with a wooden spoon until chunky. Stir in ham, vegetables, garlic, seasonings and stock. Cook, covered, on low 7-9 hours or until beans are tender. Serve with bread.

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.

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.

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.

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.

Steps:

• In a large pot place first six ingredients and add enough water to cover the ham bone. Bring to a boil. Reduce heat and simmer for 40-45 minutes. Remove the ham, & Bone and let cool. Place cooled ham in the refrigerator.Continue simmering the broth for approximately 3-4 hours. Add the string beans and continue cooking until almost tender, approximately one half hour. Add the potato chunks and cook until tender. De-bone the ham cutting meat into bite sized chunks. When potatoes are cooked & string beans are tender add the ham back to the pot. Add salt to taste.
• Serve with hot biscuits & butter.

Steps:

• In a large pot over medium heat, heat 2 tablespoons oil or bacon fat. Add ham and cook until beginning to brown, 8 to 10 minutes. Use a slotted spoon to transfer ham to a bowl.
• Raise heat to medium-high and add remaining 2 tablespoons oil or fat to the pan. Add onion, celery, jalapeño peppers, bell pepper, bay leaf, 1 teaspoon salt and the black pepper; cook until lightly browned, 8 to 10 minutes, stirring frequently. (Add a little water, if necessary, to prevent burning on the bottom of the pot.) Stir in garlic and cook another 2 minutes.
• Add stock, beans, collard greens, reserved ham and remaining 1 teaspoon salt. Bring to a boil, then reduce heat, party cover, and simmer for 30 minutes, stirring occasionally. Add parsley, vinegar and more salt to taste. Serve topped with hot sauce and sour cream if you like.

Steps:

• Combine beans, water, tomatoes, onion, celery, garlic, ham, bouillon, Worcestershire sauce, parsley, garlic, and bay leaf in a stock pot; bring to a boil. Lower heat, cover, and simmer for two hours.
• Add additional water. Season with salt and pepper. Simmer for an additional two hours. Discard bay leaf.

Steps:

• Place the ham in large pot and fill pot about half way with either water or chicken stock, add onion, and celery and cover. Bring to a boil and turn down to simmer for about 30 minutes to an hour. (If ham is on the bone let it simmer for about 90 minutes or until the ham starts to fall off the bone before proceeding.).
• Add carrots, potatoes, and string beans to pot and continue simmering for about 30 minutes. Salt and pepper to taste.
• If using a ham bone remove ham from bone while the veggies are cooking and discard the bone.
• When potatoes are done mix butter and flour to form paste, slowly add to pot to slightly thicken broth. (You don't want it gravy thick but to have a little body so more or less of the mixture might be needed depending on how much broth there is.).

Steps:

• Cover green beans with water in a large pot. Add ham, bouillon, paprika, and cayenne. Bring to a boil over high heat; reduce heat to low and let simmer until beans are tender, about 30 minutes. Remove from heat and let cool, 20 to 30 minutes.
• Meanwhile, melt butter in a frying pan over medium heat. Add flour and cook until almost brown, 3 to 5 minutes. Stir in diced onion; cook until it begins to brown, 7 to 8 minutes. Reduce heat to medium-low; cook and stir dried onions in the mixture until they begin to lightly brown, 3 to 4 minutes, being careful as they burn easily. Add paprika and pepper. Pour in water and stir until mixture is smooth.
• Whip sour cream in a bowl and mix into flour mixture until smooth. Stir sour cream mixture into cooled green beans. Heat soup over medium heat until simmering; cook until heated through, about 5 minutes. Serve.