Provencal Ham Bean Soup Recipes

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

Basic Ham and Bean Soup image

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

Ingredients

1 pound dry great Northern beans
8 cups water
½ teaspoon salt
1 ham hock
1 cup chopped carrots
½ stalk celery, chopped
1 cup chopped onion
1 teaspoon minced garlic
1 teaspoon mustard powder
2 bay leaves
2 cups chopped ham
½ teaspoon ground white pepper

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

The Best Bean and Ham Soup image

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

Ingredients

1 (20 ounce) package 15 bean mixture, soaked overnight
1 ham bone
2 ½ cups cubed ham
1 large onion, chopped
3 stalks celery, chopped
5 large carrots, chopped
1 (14.5 ounce) can diced tomatoes, with liquid
1 (12 fluid ounce) can low-sodium vegetable juice
3 cups vegetable broth
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
1 tablespoon chili powder
3 bay leaves
1 teaspoon ground black pepper
1 tablespoon dried parsley
3 tablespoons lemon juice
7 cups low fat, low sodium chicken broth
1 teaspoon kosher salt

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

Ham and Black Bean Soup image

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.

Ingredients

3 cans (15 ounces each) black beans, rinsed and drained
2 cans (14-1/2 ounces each) beef broth
1 can (14-1/2 ounces) diced tomatoes, undrained
1-1/2 cups cubed fully cooked ham
1 can (4 ounces) chopped green chilies
1/4 cup red wine vinegar
1 large onion, chopped
3 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon pepper

MOM'S BEST HAM AND BEAN SOUP

It's a long list of ingredients... but sooo good. My mother made the best Ham and Bean Soup, my recipe is AS CLOSE to hers as I can remember; today my own family and friends love this soup. Oh, my hubby insists this soup alone would be worth another proposal!

Provided by Sharon Hill

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas

Time 2h50m

Yield 12

Number Of Ingredients 22

Mom's Best Ham and Bean Soup image

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.

Nutrition Facts : Calories 154.1 calories, Carbohydrate 29.4 g, Cholesterol 0.9 mg, Fat 2.1 g, Fiber 6.1 g, Protein 6.7 g, SaturatedFat 0.3 g, Sodium 930.9 mg, Sugar 11.1 g

Ingredients

1 cup dry navy beans
3 cups water
3 cups water
1 large meaty smoked ham bone
6 tablespoons chopped fresh parsley
2 whole bay leaves
3 tablespoons dried minced onion flakes
1 tablespoon minced fresh garlic
½ teaspoon dried thyme leaves
½ teaspoon dry mustard powder
½ teaspoon chili powder
½ teaspoon paprika
5 cups water
1 cup sliced celery
1 tablespoon olive oil
1 (28 ounce) can tomato puree
½ cup ketchup
3 tablespoons chicken soup base
3 tablespoons molasses
1 tablespoon brown sugar
¼ teaspoon cracked black pepper, or to taste
½ cup uncooked small shell pasta

PROVENCAL HAM & BEAN SOUP

There is nothing quite like the wonderful feeling of when you open the door and smell this delicious stew bubbling away in the slow cooker. To make preparation even easier, I like to start it the night before, and then all I have to do is turn on the slow cooker in the morning. -Lyndsay Wells, Ladysmith, British Columbia

Provided by Taste of Home

Categories Lunch

Time 7h15m

Yield 10 servings (3-1/2 quarts).

Number Of Ingredients 13

Provencal Ham & Bean Soup image

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.

Nutrition Facts : Calories 212 calories, Fat 2g fat (0 saturated fat), Cholesterol 17mg cholesterol, Sodium 887mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 9g fiber), Protein 17g protein.

Ingredients

2 cups assorted dried beans for soup
1 can (28 ounces) whole plum tomatoes, undrained
2 cups cubed fully cooked ham
1 large Yukon Gold potato, peeled and chopped
1 medium onion, chopped
1 cup chopped carrot
1 celery rib, chopped
2 garlic cloves, minced
2 teaspoons herbes de Provence
1-1/2 teaspoons salt
1 teaspoon pepper
1 carton (32 ounces) unsalted chicken stock
French bread

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