Low Fat Butter Bean And Ham Soup Recipes

BASIC HAM AND BEAN SOUP

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.

OLD FASHIONED CROCK POT LIMA BEANS AND HAM

Steps:

• Place beans in your slow cooker.
• Add ham hocks and onion.
• Add broth and any water needed to bring the waterline 2 inches above the beans.
• Stir in seasonings.
• Cook on HIGH for 2 hours then turn to LOW for 4 more hours or until the beans are tender.

BUTTER BEAN SOUP

Steps:

• In a large soup pot, heat oil over medium high heat until hot. Add onions, carrots, celery, salt and pepper and saute until tender. Add chicken stock and bring to a boil. While stock is boiling add frozen butter beans and bring down to a simmer. Cook for 20 minutes, covered. While butter beans are cooking put smoked ham in a sauté pan until just brown on edges and set aside. After butter beans are cooked thoroughly, puree in blender or immersion blender. Once pureed add warmed milk and blend well. Add smoked ham and serve.

QUICK HAM AND BEAN SOUP

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.

MR. FOOD BUTTER BEAN AND HAM SOUP

Steps:

• In a soup pot combine all of the ingredients.
• Bring to a boil over medium heat.
• Reduce heat to low and simmer for 30 minutes for flavors to marry and soup to thicken.

LOW FAT BUTTER BEAN AND HAM SOUP

Steps:

• Heat 1 tbsp stock in large pot and saute finely diced red onion, finely sliced ham (I used deli leg off the bone) and garlic for about 5 minutes.
• Add rough cut carrots, butter beans (can use chickpeas), spring onions, 1 3/4 litres of vegetable (or chicken) stock and bring to a boil.
• NOTE: Adjust garlic to your taste.
• SIMMER uncovered for twenty minutes and let sit for 5 minutes.
• MASH; reheat if necessary and add chopped basil and lemon juice.
• ENJOY!