Salami Ham Steak And Bean Soup With Greens Recipes

Steps:

• 1. Place dried beans in a LARGE pot and pick through to check for stones. Rinse beans, drain and add water to cover by at least 2 inches. Soak at least 8 hours or overnight.
• 2. After soaking, drain beans, rinse, drain again and add 2 quarts water**, flavoring packet (that comes with beans) and 2 envelopes of ham flavoring. Bring to a boil and simmer, uncovered, for 1 hour, stirring occasionally. (Note: you may have to add more water during this step to make sure beans are covered with liquid.) ** OR, INSTEAD OF PLAIN WATER, PLACE A HAM BONE IN A LARGE DUTCH OVEN AND ADD WATER TO COVER HALF OF BONE. ADD 2 BAY LEAVES AND A SLICED ONION TO THE POT. BRING TO A BOIL, REDUCE HEAT. COVER AND SIMMER FOR 1 TO 2 HOURS. REMOVE BONE AND STRAIN BROTH. USE THIS BROTH INSTEAD OF PLAIN WATER. Take any meat off of the bone and add to soup with the rest of the meat as mentioned in Step 3.
• 3. After simmering for 1 hour, add onion, carrot, potato, ham, sausage, bay leaves and 2 more envelopes ham flavoring to pot. Simmer an additional 45 minutes to 1 hour, stirring often, until beans are soft and begin to break apart.
• 4. Add chicken broth (enough to make desired consistency) and quick cooking barley (and more ham flavoring if needed). Simmer for 10-15 minutes or until barley is cooked.
• 5. Serve with salad and crusty bread.
• 6. FREEZES WELL!!

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:

• 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.