HAM BEAN AND POTATO SOUP RECIPES

WHITE BEAN 'N' HAM SOUP RECIPE: HOW TO MAKE IT

White Bean 'n' Ham Soup Recipe: How to Make It image

"White Bean 'n' Ham Soup, for example is a winner on all three levels," she explains. "It's economical quick and yummy!" Bissy notes that while canned beans make this hearty main dish a fast fix, you can say money by soaking and cooking dry beans instead.

Provided by Taste of Home

Categories Lunch

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 6 servings.

Number Of Ingredients 9

Ingredients

2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
2 medium carrots, diced
1 small onion, chopped
2 tablespoons butter
2-1/4 cups water
1-1/2 cups cubed fully cooked ham
1/2 teaspoon salt
1/8 to 1/4 teaspoon white pepper
1 bay leaf

Steps:

Mash one can of beans; set aside. In a large saucepan, saute the carrots and onion in butter. Stir in the water, ham, seasonings and whole and mashed beans; cook over medium heat until heated through. Discard bay leaf.

Nutrition Facts : Calories 162 calories, FatContent 7g fat (3g saturated fat), CholesterolContent 29mg cholesterol, SodiumContent 860mg sodium, CarbohydrateContent 14g carbohydrate (2g sugars, FiberContent 4g fiber), ProteinContent 10g protein.

CHEF JOHN'S HAM AND POTATO SOUP | ALLRECIPES

Chef John's Ham and Potato Soup | Allrecipes image

You can never have too many soup recipes. This hearty soup is definitely filling enough to serve as a main course.

Provided by Chef John

Categories Vegetable Soup

Total Time 1 hours 0 minutes

Prep Time 20 minutes

Cook Time 40 minutes

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 ½ pounds Yukon Gold potatoes, peeled and diced
1 medium onion, diced
1 medium carrot, diced
1 rib celery, diced
8 ounces smoked ham, diced
3 cloves garlic, sliced
3 tablespoons butter
¼ cup flour
4 cups chicken broth
2 cups water
½ cup heavy cream
salt and pepper to taste
1 pinch cayenne pepper
1 tablespoon chopped fresh chives for garnish

Steps:

Melt butter in a stockpot over medium heat until golden brown. Stir in carrot, celery, onion, ham, and garlic; cook and stir for 5-6 minutes, until the vegetables soften and the onions are translucent.
Stir in flour; cook for about 3 minutes. Stir in chicken broth, 1 cup at a time. Add water and stir to combine. Turn the heat to high and bring to a simmer. Simmer on medium-low for 15 minutes, stirring occasionally.
Taste the soup for salt and add more if necessary. Stir in potatoes; cook for 15 minutes, until potatoes are tender. Skim fat if desired.
With a potato masher, mash the soup a few times, leaving plenty of whole chunks of potato. Season with salt and pepper to taste, add cayenne if desired, and add cream. Stir to combine and heat through. Garnish with fresh chives.

Nutrition Facts : Calories 452.1 calories, CarbohydrateContent 42.3 g, CholesterolContent 74.7 mg, FatContent 24.9 g, FiberContent 4.1 g, ProteinContent 15.8 g, SaturatedFatContent 12.7 g, SodiumContent 863.6 mg, SugarContent 2.2 g

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