Perfect Ham And Bean Soup Recipes

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:

• 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.

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.

Steps:

• After rinsing and sorting beans, place water in large saucepan and bring to a boil.
• Add salt and beans and remove from heat.
• Let beans sit in water for one hour.
• Add ham hock, onions, carrots, celery, garlic, mustard, and bay leaves.
• Stir throughly.
• Bring to a boil, then simmer over low heat for one hour.
• Remove ham hock.
• Add ham, stir, and simmer for 30 more minutes.
• Remove bay leaves.
• Season with pepper and serve.

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.
• Add the ham bone, ham, onion, celery, carrots, tomatoes, vegetable juice, and vegetable broth.
• Season with worestershire 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:

• Place Great Northern beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain water and transfer beans to a large stockpot.
• Mix ham hocks, water, celery, onion, carrot, garlic, thyme, black pepper, and bay leaf with beans in the stockpot; bring to a boil. Reduce heat to medium low and simmer until ham is coming off the bones, about 2 hours.
• Remove ham hocks from soup. Cut meat from bones, discarding fat and bones. Return meat to the pot. Continue cooking until beans reach desired softness.

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:

• Sort and rinse the beans and place in a 4 1/2 quart (or larger) dutch oven.
• Add 8 cups of water. Bring to boiling and reduce heat.
• Simmer, uncovered, 2 minutes. Remove from heat, cover and let stand for 1 hour.
• Alternatively, place beans in dutch oven and cover with 8 cups of water. Cover and let soak overnight. (Do not do this step if you do steps #1-3.).
• Drain and rinse beans.
• Put the beans back in the dutch oven and add 4 cups of water and remaining ingredients (except red onion).
• Bring to a boil and reduce heat.
• Simmer, covered, for 1 1/4 to 1 3/4 hours or until the beans are tender and beginning to split.
• Check beans occasionally during cooking. Add water if necessary, or you can remove the lid the last 10 minutes of cooking if the beans are too runny.
• Remove from heat.
• Remove pork hock and cool slightly. Trim off meat and chop, return meat to the beans. Heat through.
• Add salt to taste if your pork isn't very salty.
• Top with red onion, if desired.
• To serve, place a piece of cornbread in a bowl and spoon the soup over the cornbread.

Steps:

• Place beans in a Dutch oven; 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 to 4 hours or until beans are softened. Drain and rinse beans, discarding liquid. , In the same pan, saute onions in oil for 2 minutes. Add celery; cook until tender. Stir in the beans, water, ham, potatoes, carrot, Worcestershire sauce, salt, thyme, pepper and bay leaves. Add ham bone. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until beans are tender. , Discard bay leaves. Remove ham bone; and set aside until cool enough to handle. Remove ham from bone and cut into cubes. Discard bone. Return ham to soup; heat through. Garnish soup with parsley.

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.

Steps:

• Place dry beans and 3 cups of water in a saucepan. Bring to a boil, cover, remove from heat, and allow to stand for 1 hour. Drain and rinse beans.
• Place 3 more cups fresh water into a large pressure cooker. Add the soaked beans and ham bone, and stir in parsley, bay leaves, dried onion flakes, garlic, thyme, dry mustard, chili powder, and paprika. Seal the pressure cooker, and heat to 15 pounds per square inch. Cook under pressure for 7 minutes; add 1 minute for every 1,000 feet above sea level. Remove from heat, and allow pressure to subside naturally.
• When pressure has reduced, open the lid of the cooker. Stir in 5 more cups of water, celery, olive oil, tomato puree, ketchup, chicken soup base, molasses, brown sugar, and cracked black pepper. Bring to a boil, reduce heat to low, and simmer the soup until the beans are tender, about 45 minutes. Stir in shell pasta, and simmer until the pasta is tender, about 15 more minutes.

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.