Puerto Rican Bean Ham Soup Recipes
HAM, BEAN AND POTATO SOUP
When I was a cook in a restaurant years ago, this was our best-selling soup. One taste and your family will agree it's a winner!
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 8 servings (2 quarts).
Number Of Ingredients 13
Steps:
- In a large saucepan, saute the ham, onion and garlic in butter until onion is tender. Add the next seven ingredients; cover and simmer until vegetables are tender, about 30 minutes. Add peas and cook until heated through, about 5 minutes longer. Stir in parsley.
Nutrition Facts : Calories 185 calories, Fat 7g fat (3g saturated fat), Cholesterol 30mg cholesterol, Sodium 1079mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 4g fiber), Protein 13g protein.
PUERTO RICAN BEAN & HAM SOUP
Steps:
- Soak beans overnight in plenty of cold water to cover.
- The next day, pick over and rinse beans well. Place in pan with 8 cups cold water. Bring to boil and immediately reduce to simmer. Keeping partially covered, simmer until beans are tender, about 35 minutes.
- Meanwhile, saute bacon until it begins to color. Reserve 2 tablespoons fat and drain off any excess. (If preferred, all the bacon fat can be drained and replaced with 3 tablespoons of vegetable oil.)
- Make a SOFRITO by sauteing the onion, garlic, bell pepper, black pepper and cilantro or cilantro until wilted in the hot oil. Add ham and salami and saute another 1 or 2 minutes. Add SOFRITO to beans, using water from beans to loosen any last bits from bottom. Consistency of soup should be thick, but not like a stew. If necessary, add enough water to the pan to give it soup-like consistency. Simmer 15 minutes. Add salt, spaghetti and tomato sauce to beans. Cook 7 more minutes. Taste for salt and serve.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
PINTO BEAN/HAM SOUP
This soup simmering on your stove will fill the whole house with the most tantalizing aromas. By the time that you ladle it out, your family (or guests) will likely be standing in line! I adapted the recipe from a Hungarian cookbook. When my family's extra-hungry, I serve it with "pocket bread" I've filled with either jam or cheese for a hearty variation.
Provided by Taste of Home
Categories Lunch
Time 3h20m
Yield 4 quarts.
Number Of Ingredients 15
Steps:
- Wash and sort beans. Soak in cold water overnight; drain. In a large 8-qt. soup kettle, combine the beans, carrots, onions, celery, garlic, meat and paprika. Add enough water to cover ingredients by 2 in. simmer, partly covered, for 2-1/2 hours or until the beans are tender, adding more water as needed. When beans are tender; remove meat to side dish. , To make Csipetke, mix flour, salt, egg and oil into stiff dough; let rest for 30 minutes. Divide into four parts. Flatten each part and pinch off pieces about the size of a cherry pit; roll between fingers and drop into hot soup. Cook 30 minutes. Blend in sour cream if desired. Mix in parsley and vinegar; adjust seasoning. Cut reserved ham into bite-size pieces; stir into soup.
Nutrition Facts : Calories 482 calories, Fat 25g fat (9g saturated fat), Cholesterol 121mg cholesterol, Sodium 191mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 8g fiber), Protein 35g protein.
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