GREAT NORTHERN WHITE BEAN SOUP RECIPES
GREAT NORTHERN HAM & BEAN SOUP | HURST BEANS
""I really love this Great Northern Beans and Ham Soup recipe from Hurst Beans. It’s so easy to make and just perfect for leftover holiday ham or turkey""
Provided by HURSTBEANS.COM
Prep Time 15 minutes
Cook Time 1 hours 30 minutes
Yield 12 servings
Number Of Ingredients 3
Steps:
- Rinse the beans and discard any unwanted debris.
- Soak the beans in a large pot covered with 8 cups of water overnight (or at least six hours).
- Drain the beans and then add them back to the pot.
- Add the onions and the ham.
- Cover with eight cups of water and bring to boil.
- Turn down the heat to low, cover and let simmer for about an hour and a half.
- A few minutes before you are ready to serve add the flavor packet from the Hurst Great Northern Beans.
- Salt and pepper to taste and Serve.
GREAT NORTHERN BEAN STEW RECIPE: HOW TO MAKE IT
This thick and hearty stew with great northern beans is sure to chase the winter chills away. —Mildred Sherrer, Fort Worth, Texas
Provided by Taste of Home
Categories Dinner
Total Time 01 hours 15 minutes
Prep Time 20 minutes
Cook Time 55 minutes
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan, cook sausage and onion over medium heat until meat is no longer pink; drain. Add the next 11 ingredients. Bring to a boil. Reduce heat; cover and simmer for 50-60 minutes or until vegetables are tender. , Stir in parsley; cook 5 minutes longer.
Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.
Nutrition Facts : Calories 274 calories, FatContent 15g fat (5g saturated fat), CholesterolContent 27mg cholesterol, SodiumContent 937mg sodium, CarbohydrateContent 26g carbohydrate (11g sugars, FiberContent 8g fiber), ProteinContent 11g protein.
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WHITE BEAN SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME
I turned to this hearty recipe after my husband had open-heart surgery. Filled with beans, veggies and chicken, it's chock full of fiber and lean protein to help fill us up. It makes a big batch so it's great to freeze for leftovers. —Elizabeth Wagner, Clio, Michigan
From tasteofhome.com
Reviews 4
Total Time 02 hours 20 minutes
Category Lunch
Calories 270 calories per serving
From tasteofhome.com
Reviews 4
Total Time 02 hours 20 minutes
Category Lunch
Calories 270 calories per serving
- Sort beans and rinse with cold water. Place in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1-4 hours or until beans are softened. , Drain and rinse beans, discarding liquid; set beans aside. Sprinkle chicken with 1/2 teaspoon salt. In the same pan, saute chicken in 1 tablespoon oil until no longer pink. Drain and set aside. Saute onion in remaining oil until tender. Add the carrots, celery and garlic; saute 1-2 minutes longer. , Stir in the broth, water, pepper, beans and chicken; bring to a boil. Reduce heat; cover and simmer for 1-3/4 to 2-1/4 hours or until beans are tender. Stir in parsley and remaining salt., Serve immediately or cool and freeze in a freezer container for up to 3 months. , To use frozen soup: Thaw in the refrigerator overnight. Transfer to a saucepan. Cover and cook over medium-low heat until heated through, stirring occasionally. Stir in 1/4 cup parsley and 1/2 teaspoons salt.
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WHITE BEAN SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME
I turned to this hearty recipe after my husband had open-heart surgery. Filled with beans, veggies and chicken, it's chock full of fiber and lean protein to help fill us up. It makes a big batch so it's great to freeze for leftovers. —Elizabeth Wagner, Clio, Michigan
From tasteofhome.com
Reviews 4
Total Time 02 hours 20 minutes
Category Lunch
Calories 270 calories per serving
From tasteofhome.com
Reviews 4
Total Time 02 hours 20 minutes
Category Lunch
Calories 270 calories per serving
- Sort beans and rinse with cold water. Place in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1-4 hours or until beans are softened. , Drain and rinse beans, discarding liquid; set beans aside. Sprinkle chicken with 1/2 teaspoon salt. In the same pan, saute chicken in 1 tablespoon oil until no longer pink. Drain and set aside. Saute onion in remaining oil until tender. Add the carrots, celery and garlic; saute 1-2 minutes longer. , Stir in the broth, water, pepper, beans and chicken; bring to a boil. Reduce heat; cover and simmer for 1-3/4 to 2-1/4 hours or until beans are tender. Stir in parsley and remaining salt., Serve immediately or cool and freeze in a freezer container for up to 3 months. , To use frozen soup: Thaw in the refrigerator overnight. Transfer to a saucepan. Cover and cook over medium-low heat until heated through, stirring occasionally. Stir in 1/4 cup parsley and 1/2 teaspoons salt.
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