HAM AND GREEN BEAN SOUP RECIPES

BASIC HAM AND BEAN SOUP RECIPE | ALLRECIPES

Basic Ham and Bean Soup Recipe | Allrecipes image

Hearty ham and bean soup. Easy to make and a great way to use a leftover ham bone. This soup also has lots of mixed vegetables.

Provided by J. A. McConville

Categories Bean and Pea Soups

Total Time 3 hours 0 minutes

Prep Time 30 minutes

Cook Time 2 hours 30 minutes

Yield 8 to 10 servings

Number Of Ingredients 12

Ingredients

1 pound dry great Northern beans
8 cups water
½ teaspoon salt
1 ham hock
1 cup chopped carrots
½ stalk celery, chopped
1 cup chopped onion
1 teaspoon minced garlic
1 teaspoon mustard powder
2 bay leaves
2 cups chopped ham
½ teaspoon ground white pepper

Steps:

Rinse the beans, sorting out any broken or discolored ones. In a large pot over high heat, bring the water to a boil. Add the salt and the beans and remove from heat. Let beans sit in the hot water for at least 60 minutes.
After the 60 minutes of soaking, return the pot to high heat and place the ham bone, carrots, celery, onion, garlic, mustard and bay leaves in the pot. Stir well, bring to a boil, reduce heat to low and simmer for 60 more minutes.
Remove ham bone and discard. Stir in the chopped ham and simmer for 30 more minutes. Season with ground white pepper to taste.

Nutrition Facts : Calories 256.9 calories, CarbohydrateContent 29 g, CholesterolContent 30 mg, FatContent 8 g, FiberContent 9 g, ProteinContent 18.1 g, SaturatedFatContent 2.7 g, SodiumContent 771.4 mg, SugarContent 1.5 g

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

Ingredients

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

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