HAM HOCK AND BEAN SOUP 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

NAVY BEAN SOUP RECIPE (HEARTY HAM VERSION) | KITCHN



Navy Bean Soup Recipe (Hearty Ham Version) | Kitchn image

Add this old-time classic to your go-to autumn soups.

Provided by Renae Wilson

Categories     Main dish    Lunch    Dinner    Soup    Appetizer

Total Time 7200S

Prep Time 600S

Cook Time 6600S

Yield 8

Number Of Ingredients 16

1 pound dried navy beans
4 cups hot water
1 medium yellow onion
1 large carrot
1 stalk celery
2 cloves garlic
8 ounces thick-cut cooked ham
2 tablespoons olive oil
2 bay leaves
2 teaspoons freshly ground black pepper
1 teaspoon kosher salt, plus more as needed
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 smoked ham hock (optional)
6 cups low-sodium chicken broth
2 tablespoons unsalted butter

Steps:

  • Rinse 1 pound dried navy beans and remove and discard split, broken, or discolored beans. Place the beans and 4 cups hot water in a large, heavy pot or Dutch oven. Bring to a boil over medium-high heat. Boil for 2 minutes, then remove the pot from heat. Cover and let soak for 1 hour.
  • Meanwhile, finely chop 1 medium yellow onion (1 1/2 to 2 cups), 1 large carrot (1/2 cup), and 1 medium celery stalk (1/2 cup). Finely chop 2 garlic cloves. Dice 8 ounces thick-cut cooked ham (1 cup).
  • When the beans are done soaking, pour through a colander to drain. Wipe the pot clean.
  • Heat 2 tablespoons olive oil in the same pot over medium heat until shimmering. Add the onion, carrot, and celery, and cook, stirring occasionally, until fragrant and begin to soften, about 3 minutes. Add the ham, garlic, 2 bay leaves, 2 teaspoons black pepper, 1 teaspoon kosher salt, 1/2 teaspoon dried thyme, and 1/2 teaspoon dried rosemary. Sauté until fragrant, about 1 minute.
  • Add the beans and stir to combine. If desired, nestle 1 smoked ham hock into the bean mixture. Add 6 cups low-sodium chicken broth and bring to a boil over high heat. Reduce the heat to medium-low and simmer gently, stirring occasionally, until the beans are tender, 1 hour 30 minutes to 1 hour 45 minutes.
  • Remove the ham hock. Add 2 tablespoons unsalted butter and stir until melted. Taste and season with more kosher salt as needed.

Nutrition Facts : SaturatedFatContent 5.4 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 41.0 g, SugarContent 3.6 g, ServingSize Serves 8, ProteinContent 33.6 g, FatContent 16.3 g, Calories 435 cal, SodiumContent 1094.4 mg, FiberContent 9.9 g, CholesterolContent 0 mg

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