Ham White Bean And Tomato Soup Recipes

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SMOKY WHITE BEAN AND HAM SOUP



Smoky White Bean and Ham Soup image

This Southern-style smoky white bean and ham soup adapted from chef Hugh Acheson is hearty and comforting.

Categories     Soups

Time 2h

Yield 8 servings

Number Of Ingredients 15

1 pound dried white navy beans or Great Northern beans, rinsed and checked for stones
6 cups water
4 cups chicken stock
2 bay leaves
1 yellow onion, peeled and quartered, plus ½ cup minced (you'll need 2 onions)
2 pounds smoked ham hocks
2 carrots, diced
2 celery stalks, diced
1 (14 oz) can chopped or diced tomatoes
4 garlic cloves, minced
1 tablespoon chopped fresh thyme leaves
Salt
1½ cups chopped kale or other dark leafy greens
Extra-virgin olive oil, for serving (optional)
Finely grated pecorino Romano or Parmigiano Reggiano, for serving

Steps:

  • Quick-soak the beans: Place the beans in a medium pot and cover with 2 to 3 inches of water. Bring to a boil over high heat and cook for 1 minute. Remove the pot from the heat and let sit for 1 hour. Drain in a colander.
  • Place the drained beans into a 5.5-quart Dutch oven or large pot. Add the water, chicken stock, bay leaves, quartered onion, and ham hocks. Bring to a boil over high heat, then cover and simmer over low heat until the beans are just tender, about 1 hour (depending on the size of the beans, it could take a bit longer).
  • Once the beans are tender, pull out the bay leaves, onion remnants, and ham hocks. Discard the bay leaves and onions, but set the ham hocks aside to cool.
  • Add the minced onion, carrots, celery, tomatoes, garlic, thyme, and 2 teaspoons of salt to the pot. Increase the heat to medium and cook, uncovered, for 15 minutes. While the soup is cooking, and when the ham hocks are cool enough to handle, pull the meat from the hocks, discard any bone, fat, and tough sinew, and chop the meat finely.
  • Use a ladle to transfer about 2 cups of the beans and vegetables, along with a bit of broth, to a blender or food processor. (If using a blender, be sure to remove the center knob on the lid and cover with a dishtowel to avoid splatters.) Purée until smooth, and then stir the mixture back into the soup. Add the meat and kale to the soup and simmer over medium-low heat for 5 minutes more. Taste and adjust the seasoning with more salt, if necessary (I usually add about 1 teaspoon more; beans require a lot of salt to bring out their flavor). At this point, you can serve the soup or refrigerate it for up to 3 days. (It will thicken up in the fridge; thin it with a bit of water, if necessary.)
  • When you're ready to eat, garnish each bowl with a drizzle with olive oil (if using) and a heap of grated cheese.
  • Freezer-Friendly Instructions: The soup can be frozen for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. through.

Nutrition Facts : Calories 468, Fat 14g, Carbohydrate 46g, Protein 41g, SaturatedFat 4g, Sugar 7g, Fiber 11g, Sodium 1326mg, Cholesterol 73mg

WHITE BEAN 'N' HAM SOUP



White Bean 'n' Ham Soup image

"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

2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
2 medium carrots, diced
1 small onion, chopped
2 tablespoons butter
2-1/4 cups water
1-1/2 cups cubed fully cooked ham
1/2 teaspoon salt
1/8 to 1/4 teaspoon white pepper
1 bay leaf

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.

TOMATO AND WHITE BEAN SOUP WITH LOTS OF GARLIC



Tomato and White Bean Soup With Lots of Garlic image

This recipe makes the most out of just a handful of pantry ingredients, like canned white beans, a can of tomatoes and a full head of garlic. The soup owes its surprisingly rich and complex flavor to how the garlic is cooked: By smashing the cloves, you end up with different sizes and pieces of garlic. These cook irregularly, which means you'll taste the full range of garlic's flavors, from sweet and nutty to almost a little spicy. Simmer the lightly browned garlic with white beans and tomatoes, then blend, and you have a creamy, cozy soup that's endlessly adaptable: Add aromatics to the simmering pot, or make it spicy with harissa, smoked paprika or chipotle. Top with pesto, croutons, cheese, cooked grains, greens or a fried egg.

Provided by Ali Slagle

Categories     dinner, weekday, soups and stews, appetizer, main course

Time 30m

Yield 4 servings

Number Of Ingredients 7

10 garlic cloves
1/4 cup extra-virgin olive oil
2 (14-ounce) cans white beans, such as cannellini or great Northern, including their liquid
1 (28-ounce) can crushed tomatoes
1 cup stock or water, plus more as needed
Kosher salt and black pepper
Heavy cream, for serving

Steps:

  • Peel the garlic, then smash the cloves using a meat pounder or the bottom of a heavy skillet until wispy and flat.
  • In a medium saucepan over medium-low heat, heat the olive oil, then add the crushed garlic, and cook, smashing with the back of a wooden spoon and stirring occasionally, until golden brown and beginning to stick to the bottom of the pan, 3 to 5 minutes.
  • Add the white beans and their liquid, crushed tomatoes, stock or water, and season with salt and pepper. Bring to a boil, then partly cover, reduce heat, and let simmer until thickened and fragrant, 15 to 20 minutes.
  • Using an immersion or regular blender, purée the soup until smooth. Add cream or stock or water to thin as desired. Season to taste with salt and pepper. Drizzle with heavy cream before serving.

FASOLATHA - WHITE BEAN AND TOMATO SOUP



Fasolatha - White Bean And Tomato Soup image

Fasolatha is a white bean and tomato soup with a nice and thick texture. All made from scratch using fresh ingredients.

Provided by [email protected]

Categories     Main Course

Time 2h5m

Number Of Ingredients 7

500 grams /17.6 dried Cannellini beans (or other small white beans) ((soaked in water overnight))
1 large onion (minced)
2 carrots (sliced)
1 stick of celery (chopped)
150 grams / 5.3 oz fresh tomato (grated)
1 tablespoon tomato paste
150 grams /5.3 oz olive oil (extra virgin)

Steps:

  • Half fill a cooking pot with water and add the beans. Bring to a boil over high heat. Cook for 3-4 minutes and then drain beans in a strainer.
  • Add all ingredients except the fresh tomato, tomato paste and olive oil in a cooking pot.
  • Pour in 3 liters of water and bring to a boil over hight heat.
  • Reduce heat to medium and simmer until beans get cooked and tender. It may take up to 2 hours depending on the variety of beans.
  • Add the fresh tomato, tomato paste and olive oil. Make sure there is enough water as to cover the beans by 1/3. Season with salt and pepper.
  • Cook for about 30 minutes more until soup gets nice and thick stirring occasionally so it won't stick to the bottom of the pot.

Nutrition Facts : Calories 790 kcal, Carbohydrate 87 g, Protein 28 g, Fat 39 g, SaturatedFat 6 g, Sodium 45 mg, Fiber 33 g, Sugar 4 g, UnsaturatedFat 33 g, ServingSize 1 serving

WHITE BEAN AND HAM BONE SOUP



White Bean and Ham Bone Soup image

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

1 ham bone with meat
4 quarts water
1 pound dry great Northern beans
2 cups diced fully cooked ham
1 cup diced celery
1 cup diced carrots
1 cup diced onion
2 cloves garlic, minced
4 tablespoons dry sherry
salt and pepper to taste
¼ cup minced fresh parsley

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

FAST WHITE-BEAN STEW



Fast White-Bean Stew image

Categories     Soup/Stew     Bean     Leafy Green     Pork     Tomato     Broil     Quick & Easy     High Fiber     Dinner     Lunch     Fall     Winter     Healthy     Gourmet     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 9

2 large garlic cloves, chopped
1/4 cup plus 1/2 tablespoon extra-virgin olive oil
1 (14- to 15-ounce) can stewed tomatoes
1 3/4 cups reduced-sodium chicken broth
2 (19-ounce) cans cannellini beans, rinsed and drained (3 cups)
1 (1/2-pound) piece baked ham (1/2 to 3/4 inch thick), cut into 1/2-inch cubes
1/4 teaspoon black pepper
1 (5-ounce) bag baby romaine or baby arugula (10 cups loosely packed)
8 (3/4-inch-thick) slices baguette

Steps:

  • Cook garlic in 1/4 cup oil in a 3 1/2- to 4 1/2-quart heavy pot over moderately high heat, stirring, until golden, 1 to 2 minutes. Coarsely cut up tomatoes in can with kitchen shears, then add (with juice) to garlic in oil. Stir in broth, beans, ham, and pepper and bring to a boil. Reduce heat and simmer, uncovered, 5 minutes. Stir in greens and cook until wilted, 3 minutes for romaine or 1 minute for arugula.
  • While stew is simmering, preheat broiler. Put bread on a baking sheet and drizzle with remaining 1/2 tablespoon oil. Broil 3 to 4 inches from heat until golden, 1 to 1 1/2 minutes.
  • Serve stew with toasts.

HAM AND BEAN SOUP



Ham and Bean Soup image

Ham and Bean Soup - a hearty and comforting soup that is not only good for you, but filling and comforting for cold nights.

Provided by Erin S

Categories     Dinner Recipes

Time 6h15m

Number Of Ingredients 10

20 oz dried beans (1 bag of 15 bean soup beans)
3 cups ham, chopped
1 leftover ham bone, optional
1 cup onion, diced
1 cup carrot, diced
1 cup celery, diced
2 cloves garlic, minced
8 cups chicken stock
1 can tomato sauce, (8 oz)
salt and pepper to taste

Steps:

  • Soak dried beans in the bottom of your crock pot overnight - cover with water according to the package directions.
  • Drain the soaked beans, place back in crock pot. Add ham, ham bone, onion, carrot, celery, garlic, chicken stock, and tomato sauce. Stir until well blended. Place ham bone in center if using.
  • Cover and cook on low for 6-7 hours.
  • Season with salt and pepper to taste. Serve.

Nutrition Facts : Calories 297 calories, Carbohydrate 34 grams carbohydrates, Cholesterol 47 milligrams cholesterol, Fat 9 grams fat, Fiber 6 grams fiber, Protein 23 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 1682 milligrams sodium, Sugar 14 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

HAM AND BEAN TOMATO SOUP



Ham and Bean Tomato Soup image

Erin Lembke's take on this hearty classic is a thick tomato-based soup loaded with veggies and well-seasoned with herbs. Cayenne pepper gives it some zip. "I always make up a soup recipe as I go along," Erin writes from Bothell, Washington. "My husband, who doesn't usually care much for soup, really likes this one."

Provided by Taste of Home

Categories     Lunch

Time 3h45m

Yield 7 servings.

Number Of Ingredients 16

3/4 cup dried navy beans
1-1/2 pounds smoked ham hocks
6 cups water
4 celery ribs, sliced
4 carrots, halved and sliced
1 large onion, chopped
1 cup fresh green beans, cut into 1-inch pieces
1 can (14-1/2 ounces) diced tomatoes
1-1/2 teaspoons garlic powder
1-1/2 teaspoons dried basil
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon dried oregano
1/4 teaspoon each dried thyme, white pepper and Liquid Smoke
1/8 teaspoon cayenne pepper
2 cups chopped cabbage

Steps:

  • Sort beans and rinse with cold water. Place beans in a Dutch over or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans, discarding liquid., In a Dutch oven or soup kettle, place ham hocks and water. Cover and bring to a boil. Reduce heat; simmer for 1 hour. Add beans; simmer 1 hour longer or until meat and beans are tender. Remove from heat. Cool slightly. Remove ham hocks. Cover and refrigerate ham hocks and soup., Remove meat from bones; discard bones. Set meat aside. Remove fat from broth. Return broth with the beans and meat to pan. Add the celery, carrots, onion and green beans. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 10 minutes. Add tomatoes and seasonings; cook for 10 minutes. Add cabbage; cook 35 minutes longer or until vegetables are tender.

Nutrition Facts : Calories 269 calories, Fat 10g fat (3g saturated fat), Cholesterol 34mg cholesterol, Sodium 1121mg sodium, Carbohydrate 27g carbohydrate (0 sugars, Fiber 10g fiber), Protein 19g protein. Diabetic Exchanges

TUSCAN WHITE BEAN AND TOMATO SOUP



Tuscan White Bean and Tomato Soup image

For a perfect summer supper, serve this hearty country soup with crusty bread, a tossed green salad and a glass of chilled white wine.Summer's vine-ripened tomatoes are a must for this soup! Originally from an August 1984 issue of Bon Apetit in a Great Tomato Recipes article.

Provided by Leslie in Texas

Categories     Vegetable

Time 2h30m

Yield 4 quarts

Number Of Ingredients 15

1 lb great northern bean
4 cups chicken stock, preferably homemade
2 bay leaves
1/3 cup olive oil
3/4 lb onion, thinly sliced
4 medium celery ribs, thinly sliced
3 medium carrots, thinly sliced
1/3 lb pancetta, cut into 1/4-inch dice
10 ounces smoked ham, coarsely diced
2 teaspoons sugar
4 garlic cloves, minced
5 lbs ripe tomatoes, peeled, seeded and coarsely chopped (about 12 large)
1/4 cup fresh lemon juice
salt & freshly ground black pepper
minced fresh parsley (garnish)

Steps:

  • Soak beans in cold water to cover in stockpot overnight. (Or boil beans 3 minutes, then soak 1 hour.).
  • Add stock and bay leaves to beans.
  • Simmer until tender, about 1 hour.
  • Heat oil in heavy large saucepan over medium-high heat.
  • Add onions,celery,and carrots and stir until softened and just beginning to color, about 5 minutes.
  • Add pancetta and stir until translucent,about 3 minutes.
  • Add ham, sugar and garlic and stir 5 minutes.
  • Stir in tomatoes and bring to a boil.
  • Reduce heat to simmer.
  • Add beans and liquid and cook until thick, stirring occasionally, about 45 minutes.
  • Blend in lemon juice;season with salt and pepper.
  • Let soup stand at room temperature several hours.
  • Garnish with parsley before serving.

Nutrition Facts : Calories 698.8, Fat 31, SaturatedFat 6.5, Cholesterol 56, Sodium 1666.6, Carbohydrate 73.5, Fiber 17.8, Sugar 27.7, Protein 38.4

BEAN SOUP WITH OKRA, TOMATO, AND HAM



Bean Soup with Okra, Tomato, and Ham image

Leftovers and garden veggies like okra make this wonderful soup.

Provided by rrekcut

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h55m

Yield 6

Number Of Ingredients 13

2 cups water
2 cups cooked great Northern beans
2 cups chopped ham
1 cup tomato-vegetable juice cocktail (such as V8®)
1 cup chopped celery
3 medium tomatoes, chopped
1 large onion, chopped
1 tablespoon beef bouillon granules
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon ground black pepper
2 cups sliced okra

Steps:

  • Combine water, beans, ham, vegetable juice, celery, tomatoes, onion, beef bouillon, salt, garlic powder, onion powder, and pepper in a saucepan. Bring to a boil. Reduce heat and simmer soup for 1 hour.
  • Add okra to the soup. Simmer until okra is tender, about 30 minutes more.

Nutrition Facts : Calories 259.5 calories, Carbohydrate 28.8 g, Cholesterol 25.3 mg, Fat 9 g, Fiber 7.2 g, Protein 17.1 g, SaturatedFat 3.2 g, Sodium 1318.5 mg, Sugar 5 g

HAM, WHITE BEAN AND TOMATO SOUP



Ham, White Bean and Tomato Soup image

I found this while searching for recipes to use up leftover ham, and it's 'after-work friendly' as well. This goes well with a green salad and breadsticks

Provided by Hey Jude

Categories     One Dish Meal

Time 40m

Yield 6 serving(s)

Number Of Ingredients 16

2 slices bacon
1 onion, diced
1 stalk celery, chopped
3 cloves garlic, minced
1 (10 ounce) bag Baby Spinach, sliced into thin slices
1/2 teaspoon red pepper flakes
1/2 teaspoon allspice
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
3 cups chicken broth
1 (14 1/2 ounce) can crushed tomatoes
1 (28 ounce) can white beans, drained
3/4 cup chopped cooked ham
5 sage leaves, minced
5 sprigs minced thyme
5 sprigs minced parsley

Steps:

  • Cook bacon in a large skillet over medium heat until just crisp, turning several times, about 4 minutes; remove bacon, crumble and set aside.
  • Add onion and celery to skillet; cook until softened, about 5 minutes; stir in garlic, cook 1 minute; stir in spinach, cook until wilted, about 2 minutes.
  • Season with red pepper flakes, allspice, salt and black pepper; add chicken broth, tomatoes, beans, ham, sage, thyme and parsley; cook until flavors blend about 20 minutes.

Nutrition Facts : Calories 295.7, Fat 7.8, SaturatedFat 2.6, Cholesterol 21, Sodium 846.1, Carbohydrate 38.4, Fiber 8.9, Sugar 4, Protein 19.7

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