NORTHERN BEAN SOUP RECIPES

CROCK POT BEAN AND HAM SOUP | JUST A PINCH RECIPES

Crock Pot Bean and Ham Soup | Just A Pinch Recipes image

Love the creaminess of Northern beans...love this soup as well...this is how I used up the ham bone from Easter...Enjoy!

Provided by Cassie * @1lovetocook1x

Categories Bean Soups

Prep Time 15 minutes

Cook Time 6 hours

Yield 10

Number Of Ingredients 17

Ingredients

2 pound(s) dry northern beans
1 - hambone w/ meat or 2 ham hocks
extra - ham, chopped of not a lot on your bone or hocks ( i didn't have a lot of ham on my bone, so added cubed ham i had in the freezer)
2 - carrots, sliced
2 - sweet onions, chopped
2 stalk(s) celery, sliced
6 clove(s) garlic, sliced
2 - bay leaves
1/2 - 1 tablespoon(s) dried thyme
1 teaspoon(s) pepper
1 teaspoon(s) onion powder
2 tablespoon(s) chopped parsley
1/2 teaspoon(s) ground cloves
6 cup(s) chicken broth
5 cup(s) water
2 tablespoon(s) chicken bouillon paste
taste - before adding salt at the end

Steps:

Place your beans in a large bowl; cover with water and soak overnight. After soaking, pick through and discard any stones or shriveled beans. Rinse thoroughly and place in an 8 quart crock pot. Add all remaining ingredients except for the chopped ham, unless you aren't using a bone. I just use the bone and its meat for cooking, then add other cubed ham at the end.
Once all ingredients are added; stir as best as you can - mainly to mix in the bouillon. Place on the lid. Turn pot on low and cook for 6 - 8 hours or on high for 4 - 5 1/2 hours; or until the bean are creamy. All pots cook differently. I started mine on low for the first 4 hours, then turned to high for another 3 1/2 hours...was perfect..

GREAT NORTHERN BEAN SOUP RECIPE - FOOD.COM

Great Northern Bean Soup Recipe - Food.com image

This soup is GREAT comfort food! Hearty and satisfying, and perfect for a cold autumn or winter's day. I like to serve this family favorite soup steaming hot with warm cornbread or a crusty French bread and fresh butter. Enjoy! Tip: Leftovers freeze and reheat beautifully.

Total Time 4 hours 20 minutes

Prep Time 20 minutes

Cook Time 4 hours

Yield 12 serving(s)

Number Of Ingredients 15

Ingredients

10 cups water
1 lb dried great northern beans (about 2 cups)
2 bay leaves
1 large onion, roughly chopped
1/2 lb bacon, diced (or ham, etc.)
1 lb whole tiny potato, unpeeled
1 (15 ounce) can tomato sauce
3 tablespoons instant beef bouillon (I used Herb Ox)
1/2 teaspoon salt
1/2 teaspoon pepper
3 garlic cloves, mashed
4 carrots, cut into 1/2-inch pieces
4 stalks celery, cut into 1/2-inch pieces
3 tablespoons butter
1/2 cup milk

Steps:

Rinse and drain beans.
Heat water, beans, bay leaves, onion, bacon and potatoes to boiling in 8-qt. stock pot; boil 2 minutes. Turn off heat, cover, and let stand 1 hour.
Add tomato sauce, instant bouillon, salt, pepper, garlic and half of the carrots and celery to beans. Heat to boiling; reduce heat. Cover and simmer until beans are tender, about 2 hours (do not boil or beans will burst).
Stir remaining carrots and celery into soup. Heat to boiling; reduce heat. Cover and simmer until vegetables are tender, about 1 hour. Stir in additional 1 or 2 cups water for thinner consistency.
Using a slotted spoon and a wooden spoon, scoop potatoes against inside of pot and smash them, letting smashed potatoes drop back into the soup.
Stir in butter and milk and serve immediately.

Nutrition Facts : Calories 301.5, FatContent 12.4, SaturatedFatContent 5.1, CholesterolContent 21.9, SodiumContent 520.2, CarbohydrateContent 36.6, FiberContent 10.1, SugarContent 4.4, ProteinContent 12.6

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