BEST HAM AND BEAN RECIPE RECIPES

BEST HAM AND BEAN SOUP EVER RECIPE - FOOD.COM

Best Ham and Bean Soup Ever Recipe - Food.com image

I got this recipe from a Newspaper Article many years ago from a woman who used to be a cook in a restaurant - she said "this was our best-selling soup. One taste and your family will agree it's a winner! --- Mary Detweiler, West Farmington, Ohio

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

3/4 lb fully cooked ham
1 medium onion
2 garlic cloves
2 tablespoons butter
2 (16 ounce) cans great northern beans
3 cups chicken broth
2 cups water
1 cup potato
3/4 cup carrot
3/4 cup celery
1/4 teaspoon pepper
1/2 cup frozen peas
2 tablespoons fresh parsley

Steps:

In a 3 quart saucepan, saute ham, onion and garlic in butter until onion is tender.
Add the next seven ingredients; cover and simmer for 30 minutes or until vegetables are tender.
Add peas and cook for 5 minutes. Add parsley and serve.

Nutrition Facts : Calories 241.6, FatContent 6.3, SaturatedFatContent 2.9, CholesterolContent 29.8, SodiumContent 982, CarbohydrateContent 26.5, FiberContent 7.8, SugarContent 2.2, ProteinContent 20

SIMPLY THE BEST HAM & NAVY BEAN SOUP RECIPE - FOOD.COM

Simply the Best Ham & Navy Bean Soup Recipe - Food.com image

A combination of different recipes. I couldn't find any one recipe that tasted the way I like bean soup. Try it you will like it.

Total Time 23 minutes

Prep Time 15 minutes

Cook Time 8 minutes

Yield 8-10 serving(s)

Number Of Ingredients 13

Ingredients

1 lb navy beans
7 cups chicken broth
8 ounces tomato sauce
2 ham hocks
1 cup ham, chunks
1 onion, diced
1 -2 carrot, diced
1 -2 stalk celery, diced
2 bay leaves
1/2 teaspoon celery salt
1 teaspoon garlic powder
8 -12 peppercorns, in a teaball stainer
2 teaspoons apple cider vinegar

Steps:

Rinse and sort out navy beans.
In a crock pot cover beans with 4 cups of chicken broth and soak overnight.
Next day: Do not drain off broth.
Add 2 more cups of chicken broth.
Add remaining ingredients .
Cook on high 3 to 4 hours until ham hocks become tender.
Remove meat from hocks and cut into small pieces,return to mixture.
Continue cooking on low for another 6 to 8 hours.
You may have to add additional chicken broth if soup too thick. If too thin add instant potatoes.

Nutrition Facts : Calories 157.4, FatContent 2.7, SaturatedFatContent 0.8, CholesterolContent 9.1, SodiumContent 1212.8, CarbohydrateContent 19.7, FiberContent 7, SugarContent 3.1, ProteinContent 13.6

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Category nut-free, Easter, weeknight meals, soup
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In a medium saucepan, heat oil over medium heat. Add onion and carrot and cook until onion is soft about 7 minutes. Add celery, garlic, and thyme, and cook, stirring, until garlic is fragrant, about 2 minutes more. Add chicken broth, 2 cups of water, and beans; bring to a boil. Season with salt and pepper. Reduce heat, and simmer until the soup has thickened slightly, about 20 minutes. Stir ham into soup and season with salt and pepper. Serve warm topped with parsley.

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In a medium saucepan, heat oil over medium heat. Add onion and carrot and cook until onion is soft about 7 minutes. Add celery, garlic, and thyme, and cook, stirring, until garlic is fragrant, about 2 minutes more. Add chicken broth, 2 cups of water, and beans; bring to a boil. Season with salt and pepper. Reduce heat, and simmer until the soup has thickened slightly, about 20 minutes. Stir ham into soup and season with salt and pepper. Serve warm topped with parsley.

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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!
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Reviews 5
Total Time 50 minutes
Category Lunch
Calories 185 calories per serving

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.

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