BEAN, HAM & BACON SOUP
This is really easy and quick to make. And perfect to warm you up on a cold winter day. It's a great way to use up leftover ham too.
Provided by Kim Cleaves
Categories Other Main Dishes
Number Of Ingredients 12
Steps:
- 1. Place all ingredients except wine vinegar, beans, salt and pepper in a large kettle. Simmer until veggies are tender. Add beans until cooked through. Stir in vinegar. Season with salt & pepper if needed. NOTE: If using dry beans that you have soaked overnight, put them in the kettle with the veggies..simmer until beans are cooked through.
- 2. Use an immersion blender to puree some of the beans in the pot to thicken to your desired consistency.
- 3. You probably won't need to add salt to this as there is plenty from the bacon and ham. I used lower sodium bacon and it was perfect.
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
HAM, BACON, AND BEAN SOUP
We made a ham for Easter dinner. I hated to throw out the ham bone, so I decided to make my father some soup. I searched the internet for "just the right recipe", but couldn't find exactly what I was looking for. I combined 2 recipes and added my own "twist". This is what I came up with. My family loved it!
Provided by Cara Tyrrell @1984
Categories Bean Soups
Number Of Ingredients 17
Steps:
- In a large pot, saute bacon until crisp. Remove bacon. (Break into small pieces when cool). Pour out fat leaving approximately 2 Tbsp. in bottom of pot. Add olive oil.
- Saute onions, celery, and carrots for 2 minutes, stirring well. Add garlic and heat 2 more minutes. Add water, beans, cayenne pepper, black pepper, tomato paste, and thyme. Stir well. Put ham bone in pot. Bring to boil and reduce heat to low. Cover. Simmer 1 1/2 hours. More water can be added if necessary, but I didn't need to.
- Discard ham bone. Remove 2 cups of soup and place in blender. Puree. Return to pot. This will thicken the soup. Stir in diced ham and bacon.
- Serve with crusty bread. Enjoy!
BEAN WITH BACON SOUP
Provided by Ree Drummond : Food Network
Categories main-dish
Time 10h
Yield 8 servings
Number Of Ingredients 12
Steps:
- Pick through the beans, then rinse and drain them. Put them in a large pot and cover with water by 2 inches. Let soak overnight.
- Drain the beans and return them to the pot. Add the chicken stock and 4 cups of water. Bring to a boil and reduce to a simmer.
- While the beans are simmering, cook the bacon in a large skillet over medium heat until crisp, 8 to 10 minutes. Remove to a paper towel-lined plate to drain. Add half the bacon to the beans, reserving the rest for garnish.
- Remove all but 2 tablespoons of the bacon grease from the skillet and add the carrots, celery and onions. Season with some salt and pepper and cook until the vegetables are just beginning to soften, 3 to 4 minutes. Add the tomato paste and garlic and cook for another minute, stirring to combine.
- Using a slotted spoon, add the vegetables to the beans. Add the bay leaves and give it a good stir. Taste to check if it needs any additional seasoning. Simmer until the beans are tender, 1 to 1 1/2 hours.
- When ready to serve, stir in the tomatoes. Serve with the reserved bacon and chopped parsley.
HAM, BEAN AND BACON SOUP WITH SAUERKRAUT
Provided by Rachael Ray : Food Network
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Heat the oil in soup pot or Dutch oven. Add the bacon and brown. Remove the bacon, and reserve. Add the ham and brown, then remove and reserve. Melt in the butter, and add the garlic, onions, potatoes, carrots and bay leaf. Partially cover and cook to soften, 10 minutes. Add the stock, 2 cups water, the reserved ham and bacon, the sauerkraut and beans, and simmer until potatoes are cooked and soup flavor combines, 15 minutes more. Season with salt and pepper.
- Cool completely and store for a make-ahead meal.
- To serve, reheat over medium heat. Add the parsley just before serving and pass bread at the table.
BEAN AND BACON SOUP
This bean and bacon soup has been on our menu for about 25 years. Customers tell us they love its flavor. A clear chicken broth makes it different from other bean soups. -Robert Doumas, Gaylord, Michigan
Provided by Taste of Home
Categories Lunch
Time 1h40m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans; discard liquid., In a large saucepan, combine the broth, beans, parsley, bay leaves and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Add the onion, carrot and celery. Cover and simmer for 20-25 minutes or until vegetables and beans are tender. Stir in bacon. Discard the bay leaves before serving.
Nutrition Facts : Calories 196 calories, Fat 3g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 818mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 12g fiber), Protein 13g protein.
HAM, BEEF AND BACON SOUP
I invented this recipe one evening when I wanted to serve soup, but had no time to shop-so I used whatever I had on hand. When my husband said, "Please make it again", I hurriedly wrote down the ingredient list!-Mrs. J.C. Mantel, Orange City, Iowa
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 10-12 servings (3 quarts).
Number Of Ingredients 12
Steps:
- In a Dutch oven, combine beef, bacon, ham, beans, onion, mixed vegetables, broth, soup, sugar, salt and pepper. Bring to a boil; reduce heat and simmer 30 minutes or until vegetables are tender. Season with additional salt and pepper if desired. If a thinner soup is preferred, stir in tomato juice.
Nutrition Facts :
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