Ham Or Lamb Bean Soup Recipes

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CAMPFIRE BEAN 'N' HAM SOUP



Campfire Bean 'N' Ham Soup image

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

1 pound dried navy beans
2 small onions
8 cups water
4 cups cubed fully cooked lean ham (1-1/2 pounds)
2 smoked ham hocks
2 cups chopped celery
1 cup chopped carrots
1/2 teaspoon dried basil
1/2 teaspoon pepper

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

BEST NAVY BEAN SOUP RECIPE



Best Navy Bean Soup Recipe image

Navy Bean Soup with Ham is a slow cooked delicious meal. With rich flavor it's an easy to make, affordable meal that tastes even better on day two! This soup recipe has big meaty flavor from the ham and creaminess with perfectly cooked beans.

Provided by Deb Clark

Categories     Soups and Stews

Time 1h45m

Number Of Ingredients 13

1 pound package dried beans Navy or Great Northerns Beans
1 yellow onion (chopped)
3 carrots (chopped)
3 stalks celery (chopped)
1 bay leaf
1 ham bone
2 cups chopped ham (optional)
8 cups water
½ teaspoon pepper
¼ teaspoon red pepper flakes
2 tablespoons olive oil
salt to taste (salt if needed at the end of cooking when the beans are completely tender.)
juice of 1/2 lemon and 2 tablespoons fresh minced parsley (optional)

Steps:

  • Pick thru the beans, checking for small rocks, blemished beans, etc and remove.
  • Prepare the beans by following product directions by either soaking the beans overnight, or using the quick soak directions. Set aside.
  • In a large soup pot, heat the olive oil over medium high heat.
  • Add the onion, carrots and celery to the pot, season with the black pepper & red pepper flakes & sauté until tender, 5-7 minutes.
  • Add the bay leaf, ham bone, diced ham (if using) and beans to the pot & add enough water to cover the beans and simmer covered for 1 1/2 hours, stirring occasionally. Add water as needed and cook until the beans are tender.
  • When the beans are tender, taste for seasoning. You may need to add a teaspoon or two of salt.
  • You can also remove the hambone and pick the meat off it and add the meat back to the soup. Remove and discard the bay leaf.
  • When you turn off the heat add in the lemon juice & parsley, mix well and serve!

Nutrition Facts : Calories 79 kcal, Carbohydrate 5 g, Protein 6 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 15 mg, Sodium 413 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

HAM OR LAMB BEAN SOUP



Ham or Lamb Bean Soup image

Any white bean, such as great Northern or navy, can be used in this soup.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 45m

Number Of Ingredients 10

1 tablespoon olive oil
1/2 red onion, chopped
3/4 teaspoon fresh rosemary, or 1/4 teaspoon dried
2 cups chicken stock, or reduced-sodium canned broth
2 cans (14 1/2 ounces each) white beans, drained and rinsed
1 cup canned chopped tomatoes
Salt and pepper
3 cups lightly packed baby spinach, washed well and dried
2 cups leftover Bourbon-Glazed Ham, (or lamb, below) cut into 1/2-inch pieces
2 cups leftover Garlic-Roasted Leg of Lamb, (or ham, above) cut into 1/2-inch pieces

Steps:

  • In a medium saucepan, heat oil over medium heat just until glistening. Add onion and rosemary, and cook until onion is soft and translucent, about 5 minutes.
  • Add chicken stock, 2 cups of water, beans, and tomatoes; bring to a boil. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Reduce heat, and simmer, skimming occasionally, until the soup has thickened slightly, about 20 minutes.
  • Stir spinach into the soup, and cook just until it wilts, about 1 minute. Divide the chopped ham or lamb among four bowls, and ladle the hot soup on top.

BEST HAM AND BEAN SOUP EVER



Best Ham and Bean Soup Ever image

I got this recipe from a Newspaper Article many years ago from a woman who used to be a cook in a restaurant - she said "this was our best-selling soup. One taste and your family will agree it's a winner! --- Mary Detweiler, West Farmington, Ohio

Provided by Recipe USA

Categories     Ham

Time 45m

Yield 8 serving(s)

Number Of Ingredients 13

3/4 lb fully cooked ham
1 medium onion
2 garlic cloves
2 tablespoons butter
2 (16 ounce) cans great northern beans
3 cups chicken broth
2 cups water
1 cup potato
3/4 cup carrot
3/4 cup celery
1/4 teaspoon pepper
1/2 cup frozen peas
2 tablespoons fresh parsley

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.

Nutrition Facts : Calories 241.6, Fat 6.3, SaturatedFat 2.9, Cholesterol 29.8, Sodium 982, Carbohydrate 26.5, Fiber 7.8, Sugar 2.2, Protein 20

WHITE BEAN AND HAM SOUP



White Bean and Ham Soup image

This leftover ham and bean soup recipe uses up extra ham in the fridge or freezer, and makes a quick and easy soup dinner everyone will love! Feel free to substitute any white bean you have on hand. Adapted with permission from Genius Kitchen.

Provided by Diana Johnson

Categories     Soup

Time 25m

Number Of Ingredients 10

2 15.5 ounce cans Great Northern beans, drained and rinsed
2 medium carrots, diced
1 small onion, peeled and chopped
2 cloves garlic, minced
2 tablespoons butter
2 ¼ cups water
1 ½ cups cubed cooked ham
½ teaspoon dried thyme
½ teaspoon salt
½ teaspoon white pepper , can sub 1/4 tsp black pepper

Steps:

  • Empty one can of drained and rinsed Great Northern beans into a large bowl or flat baking dish. Mash the beans with the back of a fork or a potato masher. Set aside.
  • Heat a large saucepan or stockpot over medium high heat while you chop the garlic, carrots, and onion.
  • Melt the butter into the pan and immediately add the chopped onion, and carrot. Once the onion has started to soften, add the garlic.
  • Let these sauté in butter until the onions are translucent and the carrots have started to soften. Make sure to move on to the next step before the garlic starts to brown.
  • When the veggies are ready, stir in water, ham, thyme, salt and pepper, and the whole and mashed Great Northern beans. Stir gently to combine - you want the non-mashed beans to retain their shape in the final soup.
  • Once the soup is simmering, ladle into dishes and call the crowd to the table!

Nutrition Facts : Calories 248 calories, Carbohydrate 35 grams carbohydrates, Cholesterol 25 milligrams cholesterol, Fiber 8 grams fiber, Protein 16 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 6 Servings, Sodium 624 grams sodium, Sugar 2 grams sugar

HAM-AND-BEAN SOUP RECIPE



Ham-and-Bean Soup Recipe image

A leftover Easter ham bone is the foundation for this easy, hearty meal.

Provided by Paige Grandjean

Time 6h15m

Yield Serves 8

Number Of Ingredients 10

6 cups unsalted chicken stock
1 pound dried Great Northern beans, sorted of debris and rinsed
1 tablespoon chopped fresh thyme
1 ½ teaspoons kosher salt
½ teaspoon black pepper
3 garlic cloves, chopped (about 1 Tbsp.)
3 celery stalks, cut into 1/2-inch pieces (about 1/2 cup)
2 large carrots, cut into 1/2-inch pieces (about 1 cup)
1 small yellow onion, cut into 1/2-inch pieces (about 1 cup)
1 large, meaty ham bone (about 4 lb.)

Steps:

  • Stir together chicken stock, Great Northern beans, thyme, salt, pepper, garlic, celery, carrots, and onion in a 5- to 6-quart slow cooker. Place ham bone in the center of mixture; cover and cook on HIGH until beans are tender, about 6 hours. Remove ham bone; let stand until cool enough to handle. Remove meat from bone; discard fat, gristle, and bone. Shred meat, and stir into soup.

WHITE BEAN AND LAMB SOUP



White Bean and Lamb Soup image

Wonderful soup for a chilly Sunday dinner. It is a complete meal in one bowl. The soup is topped with wilted baby spinach and feta cheese!

Provided by HARDT

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

Time 10h45m

Yield 8

Number Of Ingredients 16

½ pound dried great Northern beans, sorted and rinsed
1 onion, chopped
3 tablespoons olive oil
3 cloves garlic, chopped
1 ¼ pounds ground lamb
3 carrots, peeled and diced
3 stalks celery, diced
1 ½ cups canned roma tomatoes, with liquid
¼ cup chopped fresh parsley
1 teaspoon dried thyme
½ teaspoon dried oregano
fresh ground black pepper
salt to taste
6 cups chicken broth
½ pound baby spinach leaves
4 ounces feta cheese, crumbled

Steps:

  • Soak the dried beans in water overnight. After soaking, drain off remaining water, and rinse.
  • In a large stockpot, cook the onion in oil over low heat until just beginning to soften, about 4 minutes. Stir in garlic, and cook for 1 minute. Increase the heat to medium, and add lamb; cook for 3 to 4 minutes. Stir in carrots and celery, and cook for 1 minute. Stir in tomatoes, and season with parsley, thyme, oregano, and with freshly ground pepper and salt to taste. Add beans and broth to the pot. Bring to a boil, boil for 5 minutes, then reduce heat to medium-low. Simmer, covered, for 1/1/2 hours, or until beans are tender.
  • Rinse spinach, and then place in a saucepan. Place over medium heat, and cook until wilted. This will only take a short time, and you will not need to add more liquid to the pan.
  • Top each serving of soup with wilted spinach and crumbled feta cheese.

Nutrition Facts : Calories 332.4 calories, Carbohydrate 21.8 g, Cholesterol 60.1 mg, Fat 18.3 g, Fiber 7 g, Protein 21.4 g, SaturatedFat 6.9 g, Sodium 461.5 mg, Sugar 4 g

WHITE BEAN SOUP WITH SMOKED HAM SHANK



White Bean Soup With Smoked Ham Shank image

In this classic Southern recipe, smoked ham shanks make a tasty broth for the white beans, which get a boost from fresh and dried herbs.

Provided by John Mitzewich

Categories     Soup

Time 2h45m

Yield 8

Number Of Ingredients 15

1 tablespoon butter
1 onion (diced)
4 cloves garlic (chopped)
1 1/2 pounds ham shanks or ham hocks, or 1 meaty smoked ham bone
2 cups chicken broth
4 cups cold water
2 bay leaves
1 pound dried cannellini beans (or white kidney beans)
1/2 teaspoon dried oregano
1 teaspoon dried rosemary (or 1 sprig fresh rosemary)
1/4 teaspoon red pepper flakes
1/2 teaspoon freshly ground black pepper
Salt to taste
1/2 cup fresh or canned diced tomatoes (drained)
1/4 cup fresh parsley (chopped)

Steps:

  • Gather the ingredients.
  • Melt the butter over medium heat in a Dutch oven or any heavy pot with a lid.
  • Saute the onions and garlic in the butter until translucent.
  • Add the ham shanks, broth, water, and bay leaves to the pot and bring to a boil.
  • Reduce the heat to low and simmer, covered, for 1 hour.
  • Uncover the pot and add the beans, oregano, rosemary, red pepper flakes, and black pepper.
  • Cover pot, bring back to a boil, reduce heat to low, and simmer, stirring occasionally, for 45 minutes. More liquid can be added at any time if the beans soak up all the existing liquid as they cook.
  • Uncover the pot, taste, and add salt if needed. (The ham might have been salty enough.)
  • Add the tomatoes, cover, and simmer for another 45 minutes, or until the beans are tender and creamy (time will vary depending on the kind of beans you use).
  • Remove the ham shank to a cutting board and slice off chunks of meat from the bone.
  • Spoon the soup into a large serving bowl or individual bowls. Top with the ham pieces and sprinkle with fresh parsley.

Nutrition Facts : Calories 414 kcal, Carbohydrate 37 g, Cholesterol 82 mg, Fiber 9 g, Protein 36 g, SaturatedFat 5 g, Sodium 406 mg, Sugar 2 g, Fat 14 g, ServingSize 8 servings, UnsaturatedFat 0 g

SLOW COOKER HAM AND BEAN SOUP RECIPE



Slow Cooker Ham and Bean Soup Recipe image

This easy Slow Cooker Ham & Bean Soup is a big bowl of warm comfort, for those chilly nights, made with dry beans and a store-bought ham steak or leftover ham!

Provided by Jessica

Time 8h10m

Number Of Ingredients 9

1 pound dried Great Northern White Beans
4 large garlic cloves, minced
1 large yellow sweet onion, diced
1 cup celery, diced
6 cups low sodium chicken broth
2 tablespoons fresh rosemary, minced
2 tablespoons fresh thyme, minced
2 (8 oz) Smithfield Anytime Favorites Boneless Ham Steaks, diced
salt and lots of freshly ground back pepper, to taste

Steps:

  • Rinse and drain beans and place them in the bottom of a large (8-quart) slow cooker. Add all remaining ingredients and stir.
  • Cover and cook on low for 7 to 8 hours or until the beans are tender.
  • Season to taste as needed with salt and pepper. Serve hot with a hunk of warm bread.

Nutrition Facts : Calories 265 calories, Carbohydrate 42 grams carbohydrates, Cholesterol 3 milligrams cholesterol, Fat 3 grams fat, Fiber 9 grams fiber, Protein 21 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 392 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat

OLD FASHIONED BEAN AND HAM SOUP



Old Fashioned Bean and Ham Soup image

I took a little from one recipe and a little from another recipe to come up with the kind of bean soup we like....putting it here for safe keeping....

Provided by CIndytc

Categories     Stocks

Time 3h45m

Yield 12 serving(s)

Number Of Ingredients 15

2 lbs dried great northern beans, rinsed, drained & picked over
4 ham hocks, 2 fresh and 2 smoked or 4 ham bone
2 onions, chopped
2 cloves, garlic minced
3 potatoes, pared and cubed
3 carrots, diced
1 cup celery, diced
3 quarts water
2 teaspoons dried thyme
1 teaspoon dried marjoram
1 teaspoon pepper
1/2 teaspoon rubbed sage
1/2 teaspoon dried savory
parsley
salt

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.

Nutrition Facts : Calories 314, Fat 1, SaturatedFat 0.3, Sodium 39.1, Carbohydrate 60.3, Fiber 17.5, Sugar 3.8, Protein 18.1

BASIC HAM AND BEAN SOUP



Basic Ham and Bean Soup image

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

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

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

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