Quick Ham And Bean Soup Recipes

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!

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:

• 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.

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:

• 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:

• 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:

• 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.

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:

• Simmer beans in water with ham bone for 2 hours.
• Add other ingredients, simmer 2 hours, until beans are tender.
• Remove meat from bone, discard bone.

Steps:

• In a small skillet, saute onion and green pepper in butter for 3 minutes. Add the garlic; cook 1 minute longer. Transfer to a Dutch oven or soup kettle. Stir in the remaining ingredients. Cover and cook over medium-low heat for 20 minutes or until heated through, stirring occasionally.

Steps:

• Slice carrots into thin rounds, mince the garlic, and coarsely chop the onion.
• Coat a large saucepan with oil and set over medium-high heat.
• Add carrots, garlic and onion. Sprinkle with paprika, chili powder, oregano and salt.
• Stir occasionally until onion is softened, about 5 minutes.
• While onion is cooking, coarsely chop tomatoes.
• Add ham to onion mixture and stir often until ham is lightly browned, about 2 minutes.
• Add tomatoes, water, undiluted chicken broth and corn.
• Using a wooden spoon, scrape up and stir in brown bits from pan bottom to add flavour.
• Bring to a boil, then reduce heat to medium-low. Cover and simmer, stirring occasionally, to develop flavour, 8 minutes.
• Meanwhile, drain and rinse beans. Add to pan and stir often until warm, 3 minutes.
• Remove from heat. Stir in parsley and Tabasco.

Steps:

• In a Dutch oven, saute onion in oil until tender, 3-4 minutes. Stir in the ham, refried beans, broth, corn, chiles, salsa and jerk seasoning; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes, stirring occasionally., Stir in the olives and lime juice; heat through. Garnish servings with sour cream and lime slices.

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!