Ham and Bean Soup recipe
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- Dish type
- Bean and lentil soup
- Bean soup
Best use I have ever found for left over ham! Be sure to save the ham's juices and chill them so you can remove the fat, leaving behind the delicious juices to flavour the soup stock.
173 people made this
- 1 (500g) pack dried haricot beans, soaked overnight
- 3.5L (6 3/8 pints) water
- 1 leftover ham bone with meat attached
- 1 onion, finely diced
- 2 carrots, sliced
- 2 stalks celery, diced
- 1 clove garlic, minced
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon paprika
MethodPrep:20min ›Cook:2hr ›Ready in:2hr20min
- In a large stockpot, add water, ham bone and pre-soaked beans. Bring to the boil, reduce heat, and simmer until beans are close to soft.
- Remove bone and cut off remaining meat. Remove 1/3 of beans and mash with potato masher or food processor.
- Return ham and beans back to pot and add onion, carrots, celery, garlic, pepper and paprika. If you are using the juices from a previously cooked ham, add now. Simmer until vegetables are tender, and serve.
Reviews & ratingsAverage global rating:(192)
Reviews in English (141)
Altered ingredient amounts.Great way to use leftover ham. I doubled the vegetables. Even the teenagers ate this. Cooked on simmer all day - thickened nicely. Froze well.-24 Jul 2008
Absolutely the best tasting soup. We couldn't stop eating it.-24 Jul 2008
Made this soup yesterday, and it tasted incredible. I did not find it in the least bland..I simply shook in a prodigious amount of the spices called for, plus a pinch of salt. A delicious soup.-24 Jul 2008
- 2 cups hot water
- 2 teaspoons chicken bouillon granules
- 2 (15 ounce) cans Great Northern beans
- ⅓ cup diced carrots
- ⅓ cup diced onion
- 1 small stalk celery, diced
- ½ teaspoon minced garlic
- 1 bay leaf
- ¼ teaspoon ground black pepper
- ½ (8 ounce) pre-cooked ham steak, diced
- salt to taste
Bring water to a boil in a pot add chicken bouillon and stir until dissolved.
Drain and rinse 1 can Great Northern beans. Reduce heat to low and stir drained beans and remaining can of undrained beans into bouillon mixture in the pot. Add carrots, onion, celery, garlic, bay leaf, and black pepper to pot bring soup to a boil.
Stir ham into soup, reduce heat to low, and simmer until vegetables are tender, about 30 minutes. Season with salt.
Using a Ham Bone in the Soup
Any time you make a ham with bone in, instead of just tossing the ham bone, make your pennies go farther by whipping up this hearty soup. Now, you do not have to have a ham bone for this soup, BUT it definitely gives it more flavor. If you do not use a ham bone for added flavor, you may wish to add a ham base flavoring instead.
Either way, be sure to use at least 4 cups of diced ham.
Let&aposs get started with the ingredients for this awesome soup!
Ham and Bean Soup recipe - Recipes
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Cover the beans with water in a large stock pot. Bring to a boil. Reduce heat and simmer for 3 or 4 minutes. Remove from the heat, cover, and let stand for 1 or 2 hours. Alternatively, Or, the beans may be soaked overnight in a covered pan. Do not drain.
Bring the beans and liquid to boiling. Add a large meaty ham bone or ham hocks, onions, celery, garlic, thyme, pepper and bay leaves. (Ham is salty and you shouldn't add salt - let your guests add it themselves at the table to suit their tastes).
Reduce the heat, cover, and simmer over very low heat for 1 hour or until the beans are nearly tender. Remove the bone or ham hocks.
When the ham is cool enough to handle, remove any remaining meat from the bones and chop.
Add the meat back to the soup. Add potatoes and carrots. Remove 1/2 cup of the soup broth and stir the soup base in until dissolved add this back to the soup.
Cover and simmer over low heat for 30 minutes or until the vegetables are tender.
This is a wonderful soup and there are numerous variations. We usually serve this with pasta (such as ziti or penne, noodles or spaghetti). Navy beans may be used instead of baby lima beans, or split peas are just great. If you have any leftover ham, it may be cubed and added to the soup during the last 15 minutes.
Easy Ham and Bean Soup:
Prepare as above, except omit dry navy beans,ham hocks, and water. Cook onion and celery in butter as directed in Step 2. Add 4 cups chicken broth, 1 cup cubed cooked ham (5 ounces), and two 15-ounce cans navy beans, rinsed and drained, along with thyme, black pepper, and bay leaf. Omit salt. Bring to boiling reduce heat. Simmer, uncovered, for 10 to 15 minutes or until heated through. Makes 5 servings (7 cups).Per 1 1/3 cups: 315 cal., 6 g total fat (2 g sat. fat), 25 mg chol., 2,023 mg sodium, 46 g carbo., 11 g dietary fiber, 21 g protein. Daily Values: 6% vit. A, 10% vit. C, 12% calcium, 22% iron. Exchanges: 1/2 Vegetable, 3 Starch, 1 1/2 Lean Meat
What’s in a bean soup mix bag?
There are different types of bean soup bags on the market. You don’t need to buy different types of bean bags to create your own mix. Each bag contains different types of beans and do not cost a lot of money.
You may find 5, 8, 13, 15, 16 bean soup mixed bags to purchase at your favorite supermarket. The beans variety depends on the manufacturer. The more beans, the more nutritious your meal will be.
Beans are a staple food, are high in amino acids, the building blocks of protein, and contain some health benefits.
- 1 (16-oz.) lean ham steak
- 2 tablespoons olive oil
- 1 large onion, diced
- 1 bunch green onions, chopped
- 2 large carrots, diced
- 2 celery ribs, diced
- 1 tablespoon jarred ham-flavored soup base
- ½ teaspoon pepper
- 2 (15-oz.) cans navy beans, drained
- 2 (15-oz.) cans cannellini beans, drained
- 1 (15 1/2-oz.) can black-eyed peas, drained
- 4 large Yukon gold potatoes, peeled and diced (about 2 lb.)
- Garnish: Fall Potato Leaves
Trim fat from ham steak coarsely chop ham. Reserve bone.
Cook ham in hot oil in a Dutch oven over medium-high heat, stirring often, 6 to 8 minutes or until browned. Add diced onion, and next 5 ingredients, and sauté 5 minutes or until onion is tender.
Stir in reserved ham bone, navy beans, and next 3 ingredients add water to cover. Bring to a boil cover, reduce heat to low, and cook, stirring occasionally, 45 minutes. Remove and discard bone before serving. Garnish, if desired.
Ham-and-Bean Soup With Fresh Spinach: Prepare recipe as directed, stirring in 1 (5-oz.) package fresh baby spinach, thoroughly washed, just before serving.
- Prepare the soup: In a large soup pot, add the oil over medium heat. Stir in the onion, carrots, and celery. Cook for a few minutes until the onion becomes tender. Add the garlic, ham, ham bone, parsnip, bay leaves, and broth. Bring to a boil over high heat then lower to medium heat and cook for 30 minutes.
- Finish the soup: Add the beans, cumin, thyme, and season lightly with salt and pepper. Let everything cook for another 30 minutes, then remove the bone, bay leaves, and parsnip. Season to taste.
Yes! If you don’t have a ham bone, just skip it, it’s used to flavor the soup. You can add some extra herbs and seasoning to build more flavor if you feel it’s lacking without the bone. Using a soup enhancer such as bouillon or vegeta is a great way to add flavor.
For the stock:
- 1 meaty hambone from a leftover ham
- 16 Cups water
- 5 sprigs parsley
- 1 medium onion, quartered
- 2 carrots, peeled, cut into chunks
- 2 ribs celery, with leaves, cut into chunks
For the soup:
- 1 Tablespoon canola oil
- 1 large onion, peeled, chopped
- 2 large carrots, peeled, sliced into 1/4-inch-thick pieces
- 3 ribs celery, sliced
- 1 1/2 to 2 cups leftover diced ham
- 1 jar (32 ounces) Great Northern beans, drained, rinsed
- 1/4 Teaspoon salt
- Freshly ground pepper
- 1/2 Cup chopped parsley (optional)
Storage, Freezing, and Reheating Instructions
- To store: Keep leftover ham and bean soup in an airtight container in the refrigerator for up to five days.
- To freeze: Place leftover soup in a freezer-safe airtight container and freeze for up to six months. You could also use a Ziplock bag to freeze just squeeze out as much air as possible and lay flat to freeze thoroughly It’ll be easier to store this way after it has frozen solid.
- To reheat: Zap refrigerated leftovers in the microwave at 30-second intervals until desired warmth is reached, or simmer in a small post over medium-low heat. Avoid boiling. If using frozen leftovers, allow them to thaw in the fridge overnight. Then follow instructions for reheating on the stovetop. You can also microwave, but you do run the risk of leaving “cold pockets” in the soup so simmering on the stove is best and ensures it is evenly heated throughout. Add a bit of stock or water if needed to thin it out, and enjoy!