Zesty Ham And Bean Soup Recipes

HAM AND BLACK BEAN SOUP

Steps:

• In a 3-qt. slow cooker, combine all ingredients. Cover and cook on high for 4-5 hours or until onion is tender.

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.

SPICY HAM AND BEAN SOUP

Steps:

• If you've got time, cover beans with water and soak, covered, overnight.
• Otherwise, cover beans with water and bring to a boil for a few minutes, then bring the heat down to low and simmer for 30 minutes or so.
• Drain (this helps cut down on any, uh, gas issues).
• Cover again with water, stock, or a combination.
• Add ham hocks and bring heat back to medium.
• Simmer for an hour or until beans are softened and meat is coming off the bones.
• Add water or stock as needed throughout cooking process.
• Remove ham hocks and set aside to cool.
• Add onions, tomatoes (with juice), garlic, spice, salt and sausage (if desired).
• Remove meat from ham hocks, shred into small pieces, and add to soup.
• Continue to simmer until beans are very soft.
• and tomatoes have broken down.
• Add lemon juice.
• Add salt and pepper to taste.
• Serve with crusty, rustic bread and a green salad.

HAM AND WHITE BEAN SOUP

Steps:

• In a 5- or 6-qt. slow cooker, combine all ingredients. Cook, covered, on low for 6-8 hours. If desired, sprinkle with Parmesan cheese.

ZESTY HAM AND BEAN SOUP

Steps:

• Heat oil in a large soup pot or dutch oven over medium heat.
• Add shallots and garlic and cook until beginning to brown, then stir ham into the pot.
• Add all canned ingredients, then the carrots and all the spices.
• Reduce heat to low and cover pot for one hour.
• Add chopped tomatoes and continue to heat on low for 15 - 20 minutes.
• Serve in bowls and top with shredded cheese if you like.

RICK'S SPICY BEANS AND HAM

Steps:

• Rinse navy beans and 12-bean mix thoroughly and set aside.
• Melt butter in a large stockpot over medium-high heat; saute onions, carrots, and celery until onions are clear and soft, 15 to 20 minutes.
• Mix bean mixture, ham hocks, tomatoes, beer, green chiles, chicken soup base, chili powder, cumin, and cayenne pepper into onion mixture; add enough water to fill the pot. Bring liquid to a boil, reduce heat to low, and simmer, stirring occasionally, until beans are soft, 6 to 8 hours.

NANA'S EPIC NAVY BEAN HAM BONE SOUP

Steps:

• The Night Before: Place the dried beans in a large bowl and cover with three inches of water. Soak the dried beans overnight (up to 24 hours) to soften. Drain when ready to use.
• Place a large 6 quart pot over medium heat. Add the oil, ham bone, onions, and garlic. Sauté for 3-5 minutes to soften the onions.
• Then add in the drained beans, thyme, ground cumin, crushed red pepper, 10 cups of water, and any remaining ham scraps. (Do not salt the soup until the end, because ham bones can be very salty.)
• Bring the soup to a boil. Lower the heat and simmer for 60-90 minutes, covered, until the beans are very soft. Uncover and stir occasionally, then place the lid back on top.
• Use a fork to pull any remaining ham off the bone and stir it into the soup. Discard the bone. Add 1-2 cups additional water if the soup is too thick. Taste, then salt and pepper as needed.