HAM AND BEAN SOUP WITH HAM HOCK RECIPES

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HAM AND BEAN SOUP RECIPE | MYRECIPES



Ham and Bean Soup Recipe | MyRecipes image

This hearty ham and bean soup recipe gets great flavor from a smoked ham hock, fresh vegetables, and fresh herbs.  Starting with a package of dried bean soup mix instead of using canned beans helps keep the sodium in check. Soak the beans and chop the vegetables the night before to shave prep time. Just measure one-quarter cupfuls of seven varieties of dried beans to use in place of the 12-ounce variety mix. A serving contributes more than one-third of your daily fiber needs.

Provided by Jaime Harder, MA, RD

Yield 8 servings (serving size: about 1 1/3 cups)

Number Of Ingredients 19

1 (12-ounce) package variety dried seven-bean mix
Cooking spray
1 cup chopped onion (1 medium)
4 cups fat-free, less-sodium chicken broth
3 garlic cloves, minced
1 cup chopped carrot (about 2)
1 cup chopped celery (3 ribs)
1 cup chopped green bell pepper
1 cup chopped red bell pepper
¼ cup chopped fresh flat-leaf parsley
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh thyme
¾ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 smoked ham hock (about 4 ounces)
1 (14-ounce) can crushed tomatoes, undrained
1 bay leaf
1 tablespoon fresh lemon juice

Steps:

  • Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; cover and let stand 8 hours. Drain beans.
  • Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion and garlic to pan; sauté 3 minutes. Add beans, broth, and remaining ingredients except juice; bring to a boil. Cover, reduce heat, and simmer 2 1/2 hours. Remove ham hock from pan; cool slightly. Remove ham from bones; finely chop and return meat to pan. Discard bones, skin, and fat. Discard bay leaf. Stir in juice.

Nutrition Facts : Calories 231 calories, CarbohydrateContent 33.8 g, CholesterolContent 15 mg, FatContent 4.5 g, FiberContent 10.9 g, ProteinContent 15.6 g, SaturatedFatContent 1.4 g, SodiumContent 478 mg

HAM-AND-BEAN SOUP RECIPE | SOUTHERN LIVING



Ham-and-Bean Soup Recipe | Southern Living image

A leftover Easter ham bone is the foundation for this easy, hearty meal.

Provided by Paige Grandjean

Total Time 6 hours 15 minutes

Yield Serves 8

Number Of Ingredients 10

6 cups unsalted chicken stock
1 pound dried Great Northern beans, sorted of debris and rinsed
1 tablespoon chopped fresh thyme
1?½ teaspoons kosher salt
½ teaspoon black pepper
3 garlic cloves, chopped (about 1 Tbsp.)
3 celery stalks, cut into 1/2-inch pieces (about 1/2 cup)
2 large carrots, cut into 1/2-inch pieces (about 1 cup)
1 small yellow onion, cut into 1/2-inch pieces (about 1 cup)
1 large, meaty ham bone (about 4 lb.)

Steps:

  • Stir together chicken stock, Great Northern beans, thyme, salt, pepper, garlic, celery, carrots, and onion in a 5- to 6-quart slow cooker. Place ham bone in the center of mixture; cover and cook on HIGH until beans are tender, about 6 hours. Remove ham bone; let stand until cool enough to handle. Remove meat from bone; discard fat, gristle, and bone. Shred meat, and stir into soup.

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