Outstanding Ham And Bean Soup Recipes

CLASSIC HAM & BEAN SOUP

Steps:

• Place beans into 5- to 6-quart heavy saucepan; cover with water to 2 inches above beans. Cook over high heat until water comes to a boil. Boil 3 minutes; remove from heat. Cover; let beans soak 1 hour. Rinse; drain.
• Return beans to saucepan. Add ham shank, water, chicken broth, onion, celery, garlic and bay leaf. Cook over medium-high heat 8-10 minutes or until mixture comes to a boil. Reduce heat to low. Cover; cook 85-90 minutes or until beans are tender.
• Remove ham shanks with tongs. Cool slightly. Cut meat from bone; discard bone, fat and skin.
• Chop meat; add back to soup. Add carrots, bell pepper, salt and pepper. Cook over medium-high heat 5-6 minutes or until mixture comes to a boil. Reduce heat to low; cook until carrots are tender.
• Heat oven to 400°F.
• Brush both sides of baguette slices with melted butter. Place bread slices onto ungreased baking sheet. Bake 3-5 minutes or until bottoms begin to turn golden brown. Turn slices over; sprinkle with chopped parsley, if desired.
• Serve toasted bread slices with soup.

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.

THE BEST BEAN AND HAM SOUP

Steps:

• Place the soaked beans into a large pot and fill with enough water to cover by about 1 inch. Bring to a boil, then simmer over low for 30 minutes. Drain. Add the ham bone, ham, onion, celery, carrots, tomatoes, vegetable juice, and vegetable broth. Season with Worcestershire sauce, Dijon mustard, chili powder, bay leaves, pepper, parsley and lemon juice. Pour in enough of the chicken broth to cover the ingredients.
• Simmer over low heat, stirring occasionally, for about 8 hours. Add more chicken broth as needed throughout the day. Remove the ham bone and season with salt if needed. Continue to simmer for a couple more hours. Remove bay leaves before serving.

HAM-AND-BEAN SOUP RECIPE

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.

CONTEST-WINNING HAM AND BEAN SOUP

Steps:

• Place beans in a Dutch oven; 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 to 4 hours or until beans are softened. Drain and rinse beans, discarding liquid. , In the same pan, saute onions in oil for 2 minutes. Add celery; cook until tender. Stir in the beans, water, ham, potatoes, carrot, Worcestershire sauce, salt, thyme, pepper and bay leaves. Add ham bone. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until beans are tender. , Discard bay leaves. Remove ham bone; and set aside until cool enough to handle. Remove ham from bone and cut into cubes. Discard bone. Return ham to soup; heat through. Garnish soup with parsley.

OUTSTANDING HAM AND BEAN SOUP

Steps:

• The Day Before:.
• - Around 2 PM the day before take your 1 lb. 8 oz. bag of Navy Beans and rinse them off. Then pour the beans into your largest stove pot. Pour in six cups of water and bring to a boil, then simmer the beans for about two minutes. Turn off the heat and then place a lid on the pot and let sit to 9 PM or till you assemble the ingredients in your 6-qt crock pot. When boiling be careful because the beans will foam up and overflow the pot. Occasionally, check the pot throughout the day and evening to ensure the beans remain covered by the water; if not, add water till the beans are covered.
• - While this is going on take three or more fresh celery stalks and finely dice them into small pieces. You should end up with about 2 cups of celery.
• - Also, dice up 10 or more baby carrots till you reach 2 cups. I find it is a lot easier to just purchase a bag of baby carrots and dice these up.
• - Then take a large onion and dice it up into very small pieces until you have 2 cups worth.
• - Now take one large red and yellow bell peppers and finely dice until you have 1 ½ to 2 cups worth.
• - And finally, you will need 4 cups of diced ham. Normally, I purchase a two pound ham end piece and dice this up until I have four cups; you will have some ham left over. I use black forest ham to get the best flavor.
• - Now place all diced ingredients into a large sealed storage container and then refrigerate until you assemble the mix for cooking.
• The Night Before:.
• - Around 9 to 11 PM the night before drain the water from the pot containing the navy beans. Pour the beans into your 6-qt crock pot. Note, this recipe will probably fill the crock to its brim. I use a slow cooker liner bag in the crock to simplify cleanup.
• - Pour your previously prepared containers of diced celery, carrots, onions, peppers, and ham into the crock pot.
• - Sprinkle in 2 teaspoons of salt, 2 teaspoons of pepper, 1 teaspoon garlic powder, and then put in 2 bay leaves.
• - Mix all ingredients together with a large spoon.
• - Now pour in 2 cups of tomato or V8 juice, 6 cups of water, stir well, put the lid on, and turn the crock on to "LOW"; then go to bed.
• - For the first few hours the smell of onions will be strong, but this will dissipate as they cook into the soup.
• The Day of Serving:.
• - After cooking about15 hours the soup reached the bean softness and consistence we like. (We placed the crock on LOW at 9 PM the night before and it was done by 12 PM the next day.) Note every crock pot is different with regards to amount of heat it produces, therefore, after 12 hours I recommend you monitor the soup closely until it reaches the consistence you want.
• - Note, if the beans are still not soft after 12 to 13 hours of cooking turn the crock pot to "HIGH"; you make the determination.
• - About 1 to 3 hours before serving take a metal potato masher; a flat bottom one with holes seems to work best, and mash up some of the beans against the bottom of the crock pot; only mash a small portion. Mash just enough beans to make any clear fluid at the top of the crock pot take on the color of the beans and increase the overall thickness/consistence of the soup. You may have to do this one or more time until you are happy with the soup thickness. This way you do not have to pour a portion of the soup mix into a food processor to grind it up then place back into the crock as so many recipes call for in order to give your mix the typical bean soup appearance.
• - Note, if the soup is still too watery for your taste then let it sit for a while (keep heat on) until all solids settle to the bottom of the crock. After the beans have settled you may skim off the excess water using a small glass measuring cup. Do not remove too much; remove enough water to reach the consistency (thickness) you are looking for. Then stir, serve, and ENJOY.
• - Upon serving, let each guest add pepper and salt to suit their individual palate. In the past I would occasionally add some ketchup to my bowl for additional flavor. However, recently I discovered a few drops of Tabasco sauce really makes all the flavors in the soup "POP".
• - I recommend you freeze or refrigerate any leftovers for consumption at a later date. When reheating the soup you may need to add a little bit of water depending upon how thick your soup was initially.
• - If you plan on making corn bread to go along with the bean soup I recommend you start making it one hour before you serve the soup.

HANOVER OLD FASHIONED HAM AND BEAN SOUP

Steps:

• Cook ham in water 2 to 3 hours or until meat is tender.
• Remove meat from bone and cut into bite-size pieces.
• Add celery, onions and carrots to broth; simmer until vegetables are tender.
• Add ham, beans and pepper.
• Bring to a boil, reduce heat and simmer 30 minutes.
• Notes: Use the large size can of beans in this recipe. You can also use ham flavered soup base 2 teaspoons should do. Enjoy.

OLD FASHIONED BEAN AND HAM SOUP

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.