White Bean N Ham Soup Recipes
WHITE BEAN 'N' HAM SOUP
"White Bean 'n' Ham Soup, for example is a winner on all three levels," she explains. "It's economical quick and yummy!" Bissy notes that while canned beans make this hearty main dish a fast fix, you can say money by soaking and cooking dry beans instead.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Mash one can of beans; set aside. In a large saucepan, saute the carrots and onion in butter. Stir in the water, ham, seasonings and whole and mashed beans; cook over medium heat until heated through. Discard bay leaf.
Nutrition Facts : Calories 162 calories, Fat 7g fat (3g saturated fat), Cholesterol 29mg cholesterol, Sodium 860mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 4g fiber), Protein 10g protein.
WHITE BEAN AND HAM BONE SOUP
What to do with that leftover Easter ham bone? Try this tasty soup that is created from a ham stock, to use now, or later. Use your favorite dried white beans. My choice is Great Northern.
Provided by Bibi
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes Ham Soup
Time 11h45m
Yield 10
Number Of Ingredients 11
Steps:
- Combine ham bone and 4 quarts of water in a large stock pot of Dutch oven at least the night before. Bring to a boil, cover, reduce heat and simmer for 10 to 12 hours.
- In the meantime, place beans in a large pot with water to cover; soak overnight. Drain beans the next day and return to the pot.
- Remove ham bone from the pot and pick off any edible meat. Strain the stock and measure out 3 quarts for the soup. Remaining stock can be frozen.
- Pour 3 quarts of stock over the soaked beans. Add ham, celery, carrots, onion, and garlic. Season with salt and pepper. Bring soup to a boil, then reduce heat to a simmer. Cover, tilting the lid to allow steam to escape, and simmer until beans are tender, 1 1/2 to 2 hours. Add sherry in the last 30 minutes of cooking and season with salt and pepper.
- Ladle soup into bowls and sprinkle with fresh parsley.
Nutrition Facts : Calories 241 calories, Carbohydrate 32.6 g, Cholesterol 15.1 mg, Fat 5.6 g, Fiber 10 g, Protein 15.4 g, SaturatedFat 2 g, Sodium 435.8 mg, Sugar 2.5 g
CAMPFIRE BEAN 'N' HAM SOUP
These are the best beans and ham you'll ever taste-bar none! Friends rave about this hearty soup that I serve hot off the grill. For easy cleanup, consider covering the outside of your Dutch oven with heavy-duty foil first. -Tom Greaves, Carrollton, Illinois
Provided by Taste of Home
Categories Lunch
Time 1h45m
Yield 12 servings (3 quarts).
Number Of Ingredients 9
Steps:
- Place beans in an ovenproof Dutch oven; add enough water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1-4 hours or until beans are softened., Chop 1 onion; slice second onion and separate into rings. Set onions aside. Drain and rinse beans, discarding liquid. Return beans to the pan. Add reserved onions; stir in the remaining ingredients. Cover pan and place on the grill rack over indirect medium heat., Cover grill; cook for 1 hour or until beans are almost tender. Uncover Dutch oven; cover grill and cook 30 minutes longer or until beans are tender. Discard ham hocks.
Nutrition Facts : Calories 197 calories, Fat 3g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 612mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 7g fiber), Protein 19g protein. Diabetic Exchanges
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
RUTH'S WHITE BEAN AND HAM SOUP
Very close to my mom's ham and bean soup. *Update 2/5/08* My mom called and said she never used a bay leaf in her soup so if I'm going to keep her name on this recipe I need to remove the bay leaf :-) -- I always listen to my mom (well at least now!)
Provided by HokiesMom
Categories Chowders
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Mash one can of beans and set aside.
- In a large saucepan, saute the carrots and onions in butter.
- Stir in the water, ham, seasonings and whole and mashed beans and cook over medium heat until heated through.
Nutrition Facts : Calories 274.3, Fat 10.4, SaturatedFat 4.8, Cholesterol 41.9, Sodium 267.3, Carbohydrate 27.2, Fiber 8.8, Sugar 1.5, Protein 18.9
WHITE BEAN AND HAM SOUP - RECIPE
I was looking for a recipe to use parmesean cheese rinds and found this recipe. The rind is the outer edges, furthest away from the center, of cheese that has been formed into a disk or wheel of cheese. On some types of cheese, the outside of the cheese is often a wax coating covering the Rind which is the section closest to the outside that begins to harden as the cheese ages. Since the hardened Rind is not considered to be good for eating or grating, it often cut from the cheese and used as a seasoning for foods. The Rind from Parmigiano-Reggiano cheese is very popular as a flavoring to be added to soups, stews, dried beans, soup broth, and canned or fresh vegetables. To save the Rind for future use, wrap it in airtight plastic and freeze. A combination of ingredients makes this soup similar to Italian soups - a very hearty ham and bean soup that goes well with crusty breads and cheese.
Provided by Cucina Casalingo
Categories < 4 Hours
Time 2h
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Soak beans overnight in salt water, drain.
- In bottom of stock pot, add oil and sauté onions and garlic over medium heat until softened (about 4 to 5 minutes).
- Remove from heat.
- Add remaining vegetables, seasonings, ham shank, drained beans, parmesan rind, and chicken stock or broth.
- Bring to a boil. Reduce heat to simmer, cover and cook 1 1/2 hours.
- Remove ham shank and rind from soup. Allow ham shank to cool slightly. Remove meat from bone. Discard bones, fat, and skin. Add meat to soup.
- Continue cooking on simmer for an additional 30 to 45 minutes or until beans are soft.
Nutrition Facts : Calories 659, Fat 33.3, SaturatedFat 11.1, Cholesterol 96.4, Sodium 976, Carbohydrate 47.6, Fiber 13.4, Sugar 4.2, Protein 41.6
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Directions. Preheat the oven to 350°. In a large soup pot, melt the butter. Add the onion, carrot, garlic, thyme and coriander and cook the …
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5/5 (2)Total Time 30 minsServings 6
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5/5 (2)Total Time 30 minsServings 6
- Preheat the oven to 350°. In a large soup pot, melt the butter. Add the onion, carrot, garlic, thyme and coriander and cook the vegetables over moderately high heat, stirring, until softened, about 3 minutes. Add the stock, beans and ham and bring to a boil. Cover partially and cook over moderate heat for 20 minutes.
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