HAM BONE AND BEAN SOUP
Don't throw away the ham bone -- make bean soup! Plan a little bit ahead and use a ham bone to make this gluten-free soup. With just a few basic ingredients you can create a delicious comforting meal from leftovers.
Provided by Rick Kleinhans (kokodiablo)
Categories Soups, Stews and Chili RecipesSoup RecipesPork Soup RecipesHam Soup
Time P1DT3h
Yield 8
Number Of Ingredients 12
- Ingredients
1 (16 ounce) package 15-bean soup mix |
6 cups chicken stock |
1 ham bone with some meat |
1 cup chopped onion |
1 cup chopped carrots |
½ stalk celery, chopped |
1 tablespoon chopped garlic |
2 bay leaves |
2 cups chopped ham |
2 tablespoons liquid smoke flavoring |
1 ½ tablespoons ground mustard powder |
1 pinch salt and ground black pepper to taste |
Steps:
- Place bean mix into a large bowl and cover with several inches of water; soak for at least 24 hours. Drain completely.
- Bring chicken stock to a boil in a pot large enough to hold the beans and, eventually, the ham bone. Add the soaked beans; reduce heat and simmer until tender, about 1 hour.
- Bring stock and beans back to a boil. Add ham bone, onion, carrots, celery, garlic, and bay leaves. Reduce heat to low and simmer until vegetables are soft, about 1 hour. Add chopped ham, liquid smoke, and mustard powder. Stir and let simmer until flavors blend, about 30 minutes more.
- Remove ham bone from the soup. Season with salt and pepper.
Nutrition Facts : Calories 307.6 calories, Carbohydrate 38.3 g, Cholesterol 17.2 mg, Fat 8.2 g, Fiber 15.5 g, Protein 18.9 g, SaturatedFat 1.6 g, Sodium 1036 mg, Sugar 3.7 g
HAM BONE SOUP
Don't let that leftover bone from your holiday smoked ham go to waste! Put it to use in this hearty, delicious soup, which can be made with ingredients you probably have in your fridge and pantry. It's nice if you have a little meat left clinging to the bone after you've carved off all the ham, but even if you don't, the bone alone will add rich flavor and smokiness to the dish. You'll need to soak the dried beans overnight, so plan accordingly. Luckily this recipe makes a big batch as the soup keeps well in the freezer (see Cook's Note).
Provided by Food Network Kitchen
Categories side-dish
Time 9h40m
Yield about 3 quarts; 6 to 8 servings
Number Of Ingredients 11
- Ingredients
1 pound dried navy beans |
3 tablespoons extra-virgin olive oil |
4 medium carrots, chopped (about 2 cups) |
3 stalks celery, chopped (about 1 cup) |
3 leeks, white and light green parts only, halved lengthwise, thinly sliced and washed well (about 1 1/2 cups) |
Kosher salt and freshly ground black pepper |
2 tablespoons tomato paste |
1 tablespoon fresh thyme leaves, chopped |
2 bay leaves |
1 leftover ham bone |
1 head escarole, coarsely chopped (about 6 cups) |
Steps:
- The day before you want to make the soup. put the beans in a large bowl and add cold water to cover by several inches. Soak overnight (or at least 8 hours) in the refrigerator.
- Drain the beans and rinse. Heat the olive oil in a large Dutch oven over medium heat. Add the carrots, celery and leeks and season with 1 teaspoon of salt. Cook and stir until the vegetables are softened, about 5 minutes.
- Add the tomato paste and thyme and stir to coat the vegetables. Let the tomato paste toast for 1 minute, stirring, then add the bay leaves and 12 cups of water. Add the beans and nestle the ham bone in. Bring to a simmer and cook, uncovered, until the beans are almost tender, 45 minutes to 1 hour.
- Add the escarole, another 2 cups of water and 1 teaspoon salt. Return the soup to a simmer and cook until thickened and the beans and escarole are very tender, 20 to 30 minutes.
- Remove the bay leaves and ham bone from the soup and let cool until you can handle the bone. Shred any useable meat left on the bone and stir back into the soup. Season with salt and pepper before serving.
HAM AND COLLARD SOUP
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 8 servings
Number Of Ingredients 15
- Ingredients
2 tablespoons salted butter |
2 tablespoons olive oil |
2 cloves garlic, minced |
1 large yellow onion, thinly sliced |
1 jalapeno, stemmed, seeded and minced |
2 quarts (8 cups) chicken stock |
2 pounds ham, diced |
2 teaspoons kosher salt |
1 teaspoon freshly ground black pepper |
3 bunches collards, stems removed, chopped |
Two 15.5-ounce cans navy beans, drained and rinsed |
1 tablespoon apple cider vinegar |
1 cup freshly grated Parmesan |
1/4 cup fresh parsley, chopped |
Crusty artisan baguette, torn into pieces, for serving |
Steps:
- Heat the butter and olive oil in a large Dutch oven over medium-high heat. Add the garlic, onion and jalapeno and cook, stirring, until softened, 3 to 4 minutes. Add the stock, ham, salt, pepper, collards and beans. Bring to a boil and reduce to a simmer. Cook until the collards have softened and the flavors have come together, about 20 minutes.
- Stir in the vinegar and taste. Adjust the seasonings as needed. Serve in bowls and garnish with the Parmesan and parsley. Serve each bowl with a chunk of crusty baguette.
NAVY BEAN SOUP WITH HAM
Use smoked ham hocks to add hearty flavor to a navy bean soup made from scratch.
Provided by jerry_smart
Categories Soups, Stews and Chili RecipesSoup RecipesBeans and Peas
Time 2h50m
Yield 8
Number Of Ingredients 10
- Ingredients
1 (16 ounce) package dry navy beans - picked over, rinsed, and drained |
10 sprigs fresh parsley |
2 sprigs chopped fresh thyme |
1 bay leaf |
2 large smoked ham hocks |
1 carrot, coarsely chopped |
1 onion, coarsely chopped |
1 clove garlic, coarsely chopped |
8 cups cold water |
1 pinch kosher salt and freshly ground black pepper to taste |
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.
Nutrition Facts : Calories 339.5 calories, Carbohydrate 39.3 g, Cholesterol 34 mg, Fat 11.6 g, Fiber 15.4 g, Protein 20.6 g, SaturatedFat 3.8 g, Sodium 110.7 mg, Sugar 2.3 g
OLD FASHIONED BEAN AND HAM SOUP
I took a little from one recipe and a little from another recipe to come up with the kind of bean soup we like....putting it here for safe keeping....
Provided by CIndytc
Categories Stocks
Time 3h45m
Yield 12 serving(s)
Number Of Ingredients 15
- Ingredients
2 lbs dried great northern beans, rinsed, drained & picked over |
4 ham hocks, 2 fresh and 2 smoked or 4 ham bone |
2 onions, chopped |
2 cloves, garlic minced |
3 potatoes, pared and cubed |
3 carrots, diced |
1 cup celery, diced |
3 quarts water |
2 teaspoons dried thyme |
1 teaspoon dried marjoram |
1 teaspoon pepper |
1/2 teaspoon rubbed sage |
1/2 teaspoon dried savory |
parsley |
salt |
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.
Nutrition Facts : Calories 314, Fat 1, SaturatedFat 0.3, Sodium 39.1, Carbohydrate 60.3, Fiber 17.5, Sugar 3.8, Protein 18.1
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