Rudys Navy Bean Soup With Ham Recipes

RUDY'S NAVY BEAN SOUP WITH HAM

Steps:

• Heat a large soup pot on medium heat. Once the pot is hot, add olive oil. The pot should not be so hot that the oil smokes. Add chopped carrots and saute for a few minutes until slightly softened. Add diced onions, stir occasionally.
• If desired, while the vegetables saute in the pot, the ham steak may be grilled for 3-4 minutes on each side. This is not necessary, as the steak is already fully cooked, but grilling seems to improve the flavor and texture of the meat.
• When the onions are translucent, add the garlic and allow it to soften for a minute or two but don't let the garlic burn. Trim and dice the ham, removing as much of the fat as possible. Add the remaining ingredients to the pot and stir.
• Using a ladle, carefully remove about half of the soup mixture to a blender. With the lid firmly covering the blender, and with one hand on top of the blender to keep it secure, puree the soup mixture. Return the puree to the soup pot.
• Increase heat to medium high until soup gently boils, then reduce heat to simmer. Allow soup to simmer for about 20 minutes, uncovered, and stir occasionally. Do not add salt or other seasoning until after the soup has simmered. Much of the salt from the ham will simmer out and flavor the soup, so it is not necessary to add salt.
• Taste and adjust seasonings before serving. For a thicker soup, continue to simmer an additional 5-10 minutes, stirring occasionally. For a thinner soup, add a few ounces of water or chicken broth.
• To "stretch" this recipe and get an additional 1-2 servings, simply add one additional can of Navy beans and about 4-6 more ounces chicken broth (or water) at the appropriate step. Adjust seasoning to taste.

NAVY BEAN SOUP WITH HAM

Steps:

• Place navy beans into a large pot and cover with cold water by 2 inches. Bring to a boil, reduce heat to low, and simmer for 5 minutes. Remove pot from heat, cover, and let stand for 1 hour. Drain beans.
• Use a small piece of kitchen twine to tie parsley and thyme sprigs and bay leaf into a small bundle. Place soaked beans, herb bundle, ham hocks, carrot, onion, and garlic into a large soup pot or Dutch oven. Pour 8 cups cold water over ingredients. Bring to a boil, reduce heat to low, and simmer until beans and ham hocks are tender, about 1 1/2 hours.
• Turn off heat; remove ham hocks and let cool. When they are cool enough to handle, remove meat from the bones, discarding the bones, fat, and skin. Chop ham into small cubes. Remove and discard herb bundle.
• Transfer about 3 cups cooked beans along with some cooking liquid into a blender; puree beans. Pour pureed beans back into soup, add cooked ham, and bring back to a simmer over medium heat. Season with kosher salt and black pepper to taste.

HEARTY NAVY BEAN SOUP

Steps:

• Rinse and sort beans; soak according to package directions., Drain and rinse beans, discarding liquid. Place in a Dutch oven. Add the tomatoes with juice, onion, ham hock, broth, water, salt and pepper. Bring to a boil. Reduce heat; cover and simmer until beans are tender, about 1-1/2 hours., Add more water if necessary. Remove ham hock and let it stand until cool enough to handle. Remove meat from bone; discard bone. Cut meat into bite-sized pieces; set aside. (For a thicker soup, cool slightly, then puree beans in a food processor or blender and return to pan.) Return ham to soup and heat through. Garnish with parsley if desired.